CARAMEL CHOCOLATE CORN
Caramel corn with roasted peanuts and chocolate. This will take a while to make, but is well worth it!
Provided by Jen
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 32
Number Of Ingredients 10
Steps:
- Grease cookie sheets.
- Place popcorn and peanuts in a paper bag. Set aside.
- In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
- Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
- In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 15.3 g, Cholesterol 9.4 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.6 g, Sodium 183.5 mg, Sugar 10.4 g
PEANUT BUTTER-CHOCOLATE SEMIFREDDO
The texture of semifreddo (Italian for "half-cold") lies somewhere between ice cream and mousse. Slice this freezer treat for a neat presentation, or serve it in scoops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Line a 5-by-10-inch jumbo loaf pan with parchment paper, leaving a 4-inch overhang on all sides. In a medium saucepan, combine milk and 1 cup sugar. Bring to a simmer over medium-high, stirring constantly, until sugar dissolves. Remove from heat, add peanut butter, and whisk until smooth. Transfer to a large bowl and let cool to room temperature.
- In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil over medium-high, stirring occasionally, until sugar dissolves. Remove from heat, add chocolate, and stir until chocolate melts and mixture is smooth. Transfer to a small bowl and let cool to room temperature.
- In a large bowl, using an electric mixer, whisk cream and vanilla until soft peaks form. Add half the peanut butter mixture and whisk until combined. With a rubber spatula, add half the remaining peanut butter mixture and gently fold 3 times (mixture will be rippled).
- Transfer half the cream mixture to loaf pan. Top with half the peanut butter mixture and 1/4 cup chocolate mixture. Top with remaining cream mixture, then drizzle with remaining peanut butter mixture and 1/4 cup chocolate mixture. With a skewer or thin-bladed knife, swirl mixtures together. Freeze until firm, about 5 hours (or up to 3 days). Let sit 20 minutes at room temperature before serving with extra chocolate sauce.
Nutrition Facts : Calories 666 g, Fat 48 g, Fiber 3 g, Protein 15 g
PEANUT CARAMEL CORN
A sweet, crunchy, lighter alternative to traditional caramel corn, this can't-stop-eatin'-it treat won't stick to fingers or teeth! Wonderful for gifts, too. -Lois Ward, Puslinch, Ontario
Provided by Taste of Home
Categories Snacks
Time 1h5m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- Place popcorn and peanuts in a large bowl coated with cooking spray; set aside., In a large heavy saucepan, combine the brown sugar, corn syrup, , molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring., Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 155mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CHOCOLATE-PEANUT BUTTER SEMIFREDDO WITH CARAMEL CORN
Italian for "half-cold," a semifreddo has the lush texture of a frozen mousse. Our version is even airier, thanks to the meringue folded into the all-American combo of dark chocolate and peanut butter. Peanutty caramel corn strewn over the top adds just the right amount of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15h25m
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 15
Steps:
- Caramel Corn: Preheat oven to 225 degrees. In a large heatproof bowl, sprinkle peanuts over popcorn.
- In a saucepan, bring brown sugar, butter, corn syrup, and salt to a boil over medium-high heat, stirring, until smooth and combined. Cook until darkened slightly and fragrant, about 3 minutes more. Remove from heat; immediately stir in baking soda and vanilla. Pour over popcorn mixture, stirring to evenly coat. Transfer to a parchment-lined rimmed baking sheet.
- Bake 1 hour. Let cool completely. Break into bite-size pieces and serve, or store in an airtight container at room temperature up to 3 days. (Makes 10 cups.)
- Semifreddo: Line the bottom and sides of a standard 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on long sides. In a large heatproof bowl, combine chocolate, 1/2 teaspoon vanilla, and 1/4 teaspoon salt. In another large heatproof bowl, combine peanut butter and remaining 1/2 teaspoon vanilla and 1/4 teaspoon salt. In a saucepan, bring cream to a boil. Remove from heat; immediately divide cream evenly between bowls. Let stand 5 minutes, then stir each mixture until smooth. Let cool until thickened slightly, about 15 minutes.
- Combine egg whites and sugar in the heatproof bowl of an electric mixer set over (not in) a pot of simmering water. Beat constantly until sugar dissolves and mixture is warm to the touch (it should feel smooth when rubbed between fingers), 2 to 3 minutes. Remove from heat, then transfer to mixer fitted with the whisk attachment; beat on low speed until foamy. Increase speed to high; continue beating until stiff, glossy peaks form and bowl no longer feels warm to the touch, 7 to 9 minutes.
- Divide meringue evenly between chocolate and peanut-butter mixtures; gently fold into each until thoroughly combined and no white streaks remain. Transfer half of chocolate mixture to prepared loaf pan; smooth top with an offset spatula. (Refrigerate peanut-butter mixture and remaining chocolate mixture until ready to use.) Freeze until thickened slightly, about 15 minutes. Pour peanut-butter mixture into pan, smoothing top; freeze 15 minutes. Pour remaining chocolate mixture over peanut-butter mixture and smooth top. Gently fold plastic-wrap overhangs over semifreddo to cover. Freeze until firm, at least 12 hours and up to 3 days.
- Remove semifreddo from freezer 10 minutes before serving. Remove plastic from top, flip pan onto a chilled serving platter or cutting board, and lift pan from plastic. Remove plastic and slice semifreddo crosswise into 1-inch pieces. Serve, with caramel corn. Semifreddo can be stored, covered, in freezer up to 3 days.
More about "chocolate peanut butter semifreddo with caramel corn recipes"
PEANUT BUTTER CARAMEL CORN - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (2)Category SnacksCuisine AmericanTotal Time 20 mins
- Over medium heat, warm the honey and sugar together in a medium sized saucepan. Stir occasionally. Once it begins to bubble, allow it to boil for about 3 minutes. Add the salt and peanut butter and stir until smooth. Remove from heat.
- Pour the peanut butter mixture over the popcorn/nuts. Toss gently to coat practically every kernel. The popcorn will form large clusters. Spread the popcorn onto prepared baking sheet and allow to cool for about 10 minutes before serving.
PEANUT BUTTER SEMIFREDDO - THE MOST CREAMY, LUSCIOUS …
From fifteenspatulas.com
5/5 (8)Total Time 4 hrsCategory DessertCalories 407 per serving
- Combine the egg yolks and 1/2 cup granulated sugar in a heatproof bowl and whisk until smooth.
- Place the bowl over a saucepan filled with an inch of simmering water (a double boiler). Whisk the mixture slowly and continuously until the mixture reaches 160 degrees F, about 5-7 minutes.
- Remove the bowl from the pan, and pour the egg mixture through a fine mesh strainer to remove any small bits of cooked egg.
- Add the peanut butter and vanilla extract, and mix with an electric mixer until smooth. It will be incredibly thick.
PEANUT BUTTER CARAMEL CORN RECIPE | MYRECIPES
From myrecipes.com
ULTIMATE PEANUT BUTTER AND CHOCOLATE CARAMEL CORN
From redpathsugar.com
PEANUT BUTTER CARAMEL CORN WITH BUTTERFINGERS
From shugarysweets.com
CHOCOLATE CARAMEL PEANUT CLUSTERS — LET'S DISH RECIPES
From letsdishrecipes.com
SWEET CORN SEMIFREDDO, SALTED CARAMEL CREAM, …
From food52.com
PEANUT BUTTER CARAMEL POPCORN RECIPE — EATWELL101
From eatwell101.com
PEANUT BUTTER CARAMEL CORN - RECIPE GIRL
From recipegirl.com
CHOCOLATE DRIZZLED BACON PEANUT BUTTER CARAMEL CORN {NO CORN …
From ambitiouskitchen.com
PEANUT BUTTER CARAMEL CORN RECIPE | RECIPES.NET
From recipes.net
BEST CHOCOLATE PEANUT BUTTER SEMIFREDDO WITH CARAMEL CORN …
From alicerecipes.com
CHOCOLATE PEANUT BUTTER SEMIFREDDO - BIGOVEN
From bigoven.com
BEST CHOCOLATE PEANUT BUTTER SEMIFREDDO WITH CARAMEL CORN …
From alicerecipes.com
BEST CHOCOLATE PEANUT BUTTER SEMIFREDDO WITH CARAMEL CORN …
From recipert.com
PEANUT BUTTER CARAMEL CORN - SHUGARY SWEETS
From shugarysweets.com
CHOCOLATE-PEANUT BUTTER SEMIFREDDO WITH CARAMEL CORN RECIPE
From pinterest.com
EASY PEANUT BUTTER SOFT CARAMELS RECIPE - SOMETHING SWANKY
From somethingswanky.com
PEANUT BUTTER SEMIFREDDO WITH CHOCOLATE BROWNIE, …
From golfkitchen.com
WHAT TO DO WITH LEFTOVER HALLOWEEN CANDY - THE PIONEER WOMAN
From thepioneerwoman.com
You'll also love