Caramel Coating Food

EASY HOMEMADE CARAMEL CORN

Steps:

• Preheat the oven to 250 degrees F.
• Heat oil in a large pot over medium heat. To know when the pan is hot enough, add 3-4 kernels of popcorn. When they pop, the pan is hot enough. Remove the popped kernels and add the remaining ½ cup of kernels to the pan.
• Shake the pan or stir kernels so that they are evenly spread out in pan.
• Cover with a lid, leaving a small opening for steam to escape. Once the popcorn starts popping vigorously, shake the pot gently once.
• Remove from heat when the popping stops. You should be able to count to 3 between pops.
• Put the freshly popped popcorn into the baking pan. Be sure there are no unpopped kernels. (NOTE 3)
• Place in oven to stay warm while making the caramel.
• Combine the butter, corn syrup, and brown sugar in a pan and heat over low heat until the butter is dissolved.
• After the mixture is melted, turn the heat to medium and let simmer for 3-4 minutes until it reaches 255° F.
• Turn off the heat and stir in the salt and vanilla.
• Stir in the baking soda until it is well combined.
• Drizzle on top of the popcorn immediately and stir gently, trying to coat as much of the popcorn as possible.
• Bake for 45 minutes, stirring the popcorn every 15 minutes.
• Gently break apart large clusters, if desired.
• Store in an air tight container for 2-3 weeks.

CARAMEL COATING

Steps:

• Fill a large bowl with cold water, and set aside. Place sugar and distilled water in a medium saucepan set over low heat; stir, dissolving sugar. Increase heat to medium high; bring sugar to a boil. Using a ladle, remove any scum that surfaces. Add corn syrup, and return to a boil.
• Dip a pastry brush in water, and wash down the sides of the pan. Continue cooking sugar until light golden brown in color and a candy thermometer registers 340 degrees, about 18 minutes. Place the pan in cold water 5 seconds. Remove the pan from water, and let the sugar thicken slightly, about 5 minutes, before using. If caramel starts to harden while working, set over low heat for a few minutes.

CARAMEL-COATED SPICED NUTS

Steps:

• In a large mixing bowl, beat egg whites and water until foamy. Add the almonds, pecans and cashews; stir gently to coat. Combine the brown sugar, pie spice and pepper; add to nut mixture and stir gently to coat.
• Spread into a greased 15"x10"x1" baking pan. Bake at 325 degrees for 30 minutes, stirring every 10 minutes. Cool. Store in airtight container.