HAZELNUT CARAMEL SAUCE
You could double this recipe and have extra caramel on hand to spoon over cheesecake or ice cream. I like to chop nuts before roasting them, since chopping exposes more surface area. The more area that gets toasted, the more flavor. So coarsely chop the hazelnuts or pound them with the end of a rolling pin in a deep container to break them up.
Yield makes about 2 cups
Number Of Ingredients 7
Steps:
- Heat the oven to 350°F.
- Spread the nuts out on a baking sheet and bake for 10 to 15 minutes, until toasted and fragrant. Lift the nuts off the baking sheet, leaving any nut powder behind; it will be a little bitter and won't feel right in your mouth.
- Put the chocolate in a heatproof bowl and drizzle in the honey. Pour the sugar into a deep skillet and sprinkle it with a tablespoon or two of cool water. Drizzle on the corn syrup, add the salt, and cook over high heat. Leave the pan alone until the sugar starts to color, then pick up the pan and swirl the sugar in it so it colors evenly. Cook until the sugar is dark amber. Remove the skillet from the heat and pour in the hot cream; this will boil up and spatter, so be careful. Return the pan to the heat and cook, rolling the caramel in the pan, until the caramel comes back to a boil and is completely smooth again.
- Pour the caramel over the chocolate and honey and leave it for about 1 minute. Then stir and fold with a heatproof rubber scraper until the chocolate has melted completely. Fold in the nuts. Taste for salt; it should be on the salty side.
- You can make the nut caramel days in advance and refrigerate it, covered with plastic wrap, for up to 2 days. Heat it up in the microwave or a double boiler before you use it.
ROASTED NECTARINES WITH CARAMEL SAUCE AND HAZELNUT PRALINE
Categories Food Processor Fruit Dessert Bake Low Sodium Nectarine Summer Hazelnut Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Put 8 of the nectarine halves, cut sides down, in a glass baking dish just large enough to hold them in one layer and roast them in the oven for 20 minutes, or until they are softened. While the nectarines are roasting, chop the remaining 2 nectarines halves, in a non-stick skillet cook them over moderate heat, stirring frequently, for 5 minutes, or until they are very soft, and in a blender or food processor purée them.
- In a heavy saucepan melt 3/4 cup of the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Working carefully and quickly, stir in the cream, the nectarine purée, and the lemon juice, stirring until the sauce is combined well. Keep the caramel sauce warm.
- Line an 8-inch cake pan with foil and in it spread the hazelnuts in one layer. In another heavy saucepan melt the remaining 1/2 cup sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Working quickly, pour the hot caramel over the hazelnuts. Let the hazelnuts praline cool completely and chop it into small pieces.
- Put 2 roasted nectarine halves, cut sides up, in each of 4 compotes and top each serving with about 2 tablespoons of the caramel sauce and 1 tablespoon of the praline. Garnish each serving with some of the raspberries and some of the mint sprigs and serve the remaining caramel sauce and praline separately.
- To toast and skin the hazelnuts:
- Toast the hazelnuts in one layer in a baking pan in a reheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool.
HAZELNUT CARAMELS
Categories Candy Nut Christmas Winter Edible Gift Hazelnut Bon Appétit
Yield Makes 81 pieces
Number Of Ingredients 8
Steps:
- Line 9-inch square baking pan with 2-inch high sides with heavy-duty aluminum foil, extending foil over sides of pan. Butter foil.
- Melt 1 cup of butter in heavy large saucepan over low heat. Add both sugars, corn syrup and sweetened condensed milk and stir until sugar dissolves. Scape seeds from vanilla into mixture; add bean. Attach clip-on candy thermometer to side of saucepan. Increase heat to medium and bring mixture to a boil. Cook mixture 8 minutes, stirring frequently.
- Using tongs, remove vanilla bean and discard. Continue cooking until candy thermometer registers 242°F, stirring frequently, about 5 minutes longer. Immediately remove from heat; stir in hazelnuts. Quickly pour caramel into prepared pan (do not scrape saucepan). Cool until firm, about 1 hour.
- Using buttered heavy large knife, score 8 lines lengthwise to depth of 1/4 inch in caramel, then score 8 lines crosswise. Using aluminum foil as aid, lift caramel out of pan. Using same buttered heavy large knife, cut caramel on scored lines into pieces. Wrap each piece of caramel in cellophane. (Can be prepared 2 weeks ahead. Store caramels in airtight containers.)
CARAMEL-HAZELNUT CHEESECAKE
Provided by Reddin Ellison
Categories Cheese Dessert Bake Valentine's Day Kid-Friendly Cream Cheese Hazelnut Potluck Bon Appétit Colorado Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 to 14 Servings
Number Of Ingredients 14
Steps:
- For crust:
- Wrap foil tightly around outside of 9-inch-diameter springform pan. Blend hazelnuts and sugar in food processor until nuts are finely ground. Add melted butter; blend until moist clumps form. Press nut mixture onto bottom (not sides) of prepared pan.
- For filling:
- Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl until well blended. Beat in eggs 1 at a time. Pour filling over crust. Bake until cheesecake puffs and is set around sides but center still moves slightly when pan is gently shaken, about 50 minutes. Transfer cheesecake to rack. Run small sharp knife around pan sides to loosen cake. Cool cake completely. Remove foil from pan. Cover with plastic and chill overnight.
- For caramel sauce:
- Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Remove from heat; add cream (mixture will bubble vigorously). Boil sauce until reduced to 2 cups, stirring occasionally, about 5 minutes. Cool. Spoon 1/2 cup caramel sauce evenly over top of cheesecake, leaving 1/2-inch border around edge. Arrange additional hazelnuts decoratively around outside edge of cake. Cover and refrigerate cheesecake until topping sets, about 2 hours. (Can be prepared 1 day ahead. Keep cheesecake refrigerated. Cover and refrigerate remaining sauce.) Release pan sides from cheesecake. Transfer cake to platter. Rewarm remaining sauce just until pourable but not warm. Slice cheesecake. Serve, passing sauce separately.
More about "hazelnut caramel sauce recipes"
HAZELNUT CARAMEL SAUCE - TASTE OF THE FRONTIER
From kleinworthco.com
Reviews 5Estimated Reading Time 2 mins
10 BEST HAZELNUT CREAM SAUCE RECIPES | YUMMLY
From yummly.com
HAZELNUT CARAMEL SAUCE RECIPE -SUNSET MAGAZINE
From sunset.com
4/5 (2)Estimated Reading Time 1 minServings 8-9Calories 196 per serving
- Put hazelnuts in an 8- or 9-inch pan. Bake in a 350° oven until nuts are golden under skins, 15 to 20 minutes. Pour onto a clean towel and, when cool enough to touch, rub nuts with fabric to loosen skins. Lift nuts from towel; discard skins. Coarsely chop nuts.
- In a 10- to 12-inch nonstick frying pan over high heat, combine sugar and butter. Shake pan frequently to mix until sugar and butter are melted and amber colored, about 5 minutes; watch carefully.
- Off the heat, add whipping cream (mixture foams); stir until caramel is smoothly mixed with cream. Stir in chopped nuts and liqueur.
HAZELNUT CAKE WITH SALTED CARAMEL SAUCE - A CLASSIC TWIST
From aclassictwist.com
Reviews 62Category CakesServings 1Estimated Reading Time 3 mins
- Preheat oven to 350 degrees F. Grease and line an 8-inch baking pan with a parchment circle. Grease parchment.
- In a bowl of a food processor, finely process hazelnuts with 1 tablespoon granulated sugar. Set aside 2 tablespoons of nut mixture.
- In a medium bowl, whisk together the remaining nut mixture, flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream the butter with the remaining sugar until light and fluffy, about 3 minutes on medium speed. Add in eggs, one at a time, beating to blend after each addition and scraping down the side of the bowl as needed.
SALTED ROSEMARY CARAMEL SAUCE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE HOMEMADE CARAMEL SAUCE (+ TIPS AND FLAVOR …
From alphafoodie.com
HAZELNUT SEMIFREDDO WITH CARAMEL SAUCE - TASTY KITCHEN
From tastykitchen.com
OVER-THE-TOP ICE CREAM SUNDAES WITH HOMEMADE CARAMEL - FOOD …
From foodandwine.com
CARAMEL HAZELNUT LINZER COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CARAMEL-DIPPED HAZELNUT SPIKES RECIPE | EATINGWELL
From eatingwell.com
HOW TO MAKE CARAMEL SAUCE - SIMPLY RECIPES
From simplyrecipes.com
HAZELNUT CARAMEL SAUCE RECIPE | EPICURIOUS.COM
From epicurious.com
HAZELNUT BUTTER CAKE WITH SEA SALT CARAMEL RECIPE - BON APPéTIT
From bonappetit.com
CARAMEL-HAZELNUT CAFE MOCHA | MIDWEST LIVING
From midwestliving.com
ALMOST FLOURLESS CHOCOLATE HAZELNUT CAKE WITH CARAMEL …
From foodnetwork.ca
HAZELNUT CARAMEL SAUCE | LA LECHERA - EL MEJOR NIDO
From elmejornido.com
MOCHA HAZELNUT CARAMEL CUPCAKES | MEAT THERMOMETER
From buythermopro.com
You'll also love