Caramel Corn With Smoked Almonds And Fleur De Sel Food

CARAMEL CORN WITH SMOKED ALMONDS AND FLEUR DE SEL

Caramel Corn with Smoked Almonds and Fleur de Sel image

Provided by Graham Elliot

Categories Candy Dessert Christmas Almond Corn Edible Gift Christmas Eve Vegetarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 8 to 10 servings (about 10 cups)

Number Of Ingredients 13

Ingredients

Nonstick vegetable-oil spray
1 cup popcorn kernels
1 tablespoon canola oil
2 teaspoons coarse kosher salt
1/2 cup light corn syrup
2 3/4 cups sugar
1/2 tablespoon baking soda
8 tablespoons (1 stick) unsalted butter, cut into small pieces
2 cups (about 8 ounces) smoked or regular Marcona almonds, coarsely chopped*
1 1/2 tablespoons fleur de sel
*Marcona almonds are tender Spanish nuts that are usually roasted and salted. They're available at specialty foods stores and some supermarkets.
Special Equipment
1 large baking sheet; parchment paper or aluminum foil

Steps:

Line a large baking sheet with parchment paper or aluminum foil and grease generously with nonstick vegetable-oil spray. Generously spray a large bowl and all but the handle part of a large spoon or rubber spatula.
In a large deep pot with a lid, combine the popcorn kernels, oil, and salt and stir to coat the kernels in oil. Place the pot over moderately high heat, cover with a lid, and cook, shaking the pot frequently to redistribute the kernels, until all the kernels have popped, 6 to 8 minutes. Transfer the popped popcorn to the large prepared bowl, discarding any unpopped kernels. DO AHEAD: The popcorn can be popped in advance and stored, in an airtight container at room temperature, up to 3 days.
In a large deep pot over moderately high heat, combine the corn syrup, sugar, and 1/4 cup water and stir to combine. Cook, undisturbed, until the mixture develops a light amber color, about 10 minutes. Remove the pot from the heat, add the baking soda and butter, and stir continuously to melt the butter and combine the ingredients, about 20 seconds. (The mixture will be very hot and will foam up at this point-continuous stirring will help the foaming subside.) Working quickly, pour the caramel over the popcorn and add the almonds, then use the prepared spoon or rubber spatula to stir everything together, trying to evenly coat the popcorn and nuts in caramel. Transfer to the prepared baking sheet, spreading out the caramel corn as much as possible. Sprinkle with fleur de sel and let cool and harden for about 20 minutes. Break the caramel corn into smaller, bite-size pieces and serve. DO AHEAD: Caramel corn can be prepared in advance and stored, in an airtight container at room temperature, up to 3 days.

SMOKED ALMOND CARAMELS

Smoked Almond Caramels image

Provided by Giada De Laurentiis

Categories dessert

Time 2h21m

Yield 18 caramels

Number Of Ingredients 8

Ingredients

Vegetable oil cooking spray
1 cup (5 ounces) coarsely chopped smoked almonds
1/2 cup heavy cream
1 stick (4 ounces) unsalted butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoon water
3/4 cup bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)
Special equipment: a candy thermometer, a 12-count muffin pan

Steps:

Spray a 12-count muffin pan, liberally, with vegetable oil cooking spray. Put the almonds in the bottom of each muffin cup and set aside.
For the caramel: In a 3-quart, heavy-bottomed saucepan, combine the cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Let the mixture cool for 30 seconds. Using a long-handled, metal spoon, carefully spoon the caramel over the nuts. Allow the caramel to harden, at room temperature, for 1 hour.
Put the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes. Spoon the chocolate over the caramel and refrigerate for 30 minutes. Using a thin-bladed spatula, remove the turtles from the pan (caramel will be hard). Let the turtles stand at room temperature for at least 1 hour (to allow the caramel to soften) before serving.
Store in an airtight container at room temperature.

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