CARAMEL POPCORN BOWL
Provided by Food Network
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- For the caramel popcorn bowl: Spray the inside of a 4-quart glass mixing bowl with nonstick cooking spray. Spray the outside of a smaller (3-quart) glass mixing bowl. Set aside. In a large heatproof bowl, toss together the popcorn and peanuts.
- In a medium saucepan, melt the butter. Add the brown sugar, corn syrup and salt and stir until well combined, taking care not to get sugar crystals stuck to the sides of the pot. Bring to a boil and cook until a candy thermometer inserted in the mixture reads 300 degrees F.
- Pour the caramel mixture over the popcorn and peanuts. Stir with a rubber spatula to evenly coat all of the popcorn mixture. While still hot, pour the coated popcorn into the greased 4-quart mixing bowl. Use the smaller bowl to push the popcorn against and up the sides to form the walls of the bowl. Refrigerate to set.
- In the meantime, over a double boiler or in a microwave at intervals, melt the white chocolate together with the coconut oil, stirring to combine. Remove the popcorn bowl from the refrigerator. Use a rubber spatula, spoon and/or pastry brush to coat the inside of the bowl completely with the melted white chocolate. Place back in the refrigerator to set for at least 1 hour and up to overnight.
- For the popcorn filling: Remove the bowl from the refrigerator and fill with your favorite flavor of popcorn. Serve or wrap up for a gift.
CARAMEL BOWLS
This makes a decorative edible dish for your ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Lightly oil the outside of an eight-ounce ladle. Working over a piece of parchment or baking sheet drizzle the caramel coating from a tablespoon over the ladle, making thin intersecting lines. Turn ladle right-side up, and place 2 ice cubes inside the ladle. Swirl to cool the coating, being careful not to spill the ice or any drops of water on the caramel. Let the caramel set completely.
- Gently cup the ladle with your hand, and ease the hardened caramel off the ladle. Immediately transfer bowl to an airtight container. Empty ice, dry ladle, and re-oil; repeat with the remaining coating. If necessary, caramel coating can be reheated over low heat. Store in airtight container up to 2 days.
CARAMEL MONKEY BREAD
This sticky monkey bread is definitely a brunch crowd-pleaser! To make it, soft buttery, yeast-risen dough (similar to brioche) is rolled into balls, dusted with cinnamon sugar and baked with ooey-gooey caramel. It's best served warm, allowing the sticky layers to be easily plucked apart.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Make the brioche: Coat a large bowl with cooking spray and set aside. Combine the flour, yeast, sugar and salt in a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and eggs and mix until combined, then increase the speed to medium high and mix until the dough begins to pull away from the sides, about 5 minutes.
- Reduce the speed to medium; start adding the butter, a few pieces at a time, beating until incorporated before adding more, about 5 minutes. Increase the mixer speed to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes. Transfer the dough to the prepared bowl, cover with plastic wrap and refrigerate 8 hours or overnight.
- Make the caramel: Combine the sugar and 1/4 cup water in a saucepan. Heat over medium-high heat until the sugar dissolves and the mixture starts to boil, 4 to 5 minutes. Continue cooking, swirling the pan but not stirring, until dark amber, 10 to 12 minutes. Remove from the heat and stir in the butter, heavy cream, vanilla and salt. Let cool to room temperature.
- Assemble the monkey bread: Coat a 15-cup bundt pan with cooking spray. Stir together the sugar and cinnamon in a medium bowl. Put the butter in a medium microwave-safe bowl and melt in the microwave. Turn out the dough onto a lightly floured surface. Slice the dough into 4 equal pieces and roll each into a 9- to 10-inch-long log. Slice each log into roughly 10 equal pieces and roll each piece into a ball, dusting the surface with more flour as needed. Pour about half of the caramel into the bundt pan.
- Working in batches, coat 20 dough balls in the butter, letting the excess drip off, then roll in the cinnamon sugar and arrange in a single layer in the pan. Drizzle the remaining caramel on top. Repeat with the remaining 20 dough balls, melted butter and cinnamon sugar, then arrange in the bundt pan. Set aside until the dough is slightly puffed, about 20 minutes.
- Meanwhile, preheat the oven to 350˚ F. Place the bundt pan on a rimmed baking sheet and bake until the monkey bread is dark golden brown on top, about 1 hour 10 minutes. Let cool for 30 minutes in the pan, then turn out onto a platter.
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Una nuova ricetta di Cotto al Dente con il nostro amatissimo Shape Shake al Caramello.Scopri lo Shape Shake al link: https://link.foodspring.com/SSCaramelloYT
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- Before you start cooking, set out 6 small bowls, ramekins or even coffee cups. Fill a saucepan with about 2 inches of water. Place a glass bowl on top of the saucepan, making sure that the bottom of the glass bowl isn't touching the water. (See photos above or just use a double boiler if you have one).
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Caramel (/ ˈ k ær ə m ɛ l / or / ˈ k ɑːr m əl /) is an orange-brown confectionery product made by heating a range of sugars.It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.. The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down ...
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