CARAMEL CRUNCH
Our whole family has a sweet tooth, so this caramel-drizzled mix of popcorn, almonds and cereal goes quickly. My "off-limits" batches are divided into plastic bags, tied with ribbon and shared with all the snackers on my Christmas list.
Provided by Taste of Home
Categories Snacks
Time 1h
Yield about 4-1/2 quarts.
Number Of Ingredients 7
Steps:
- In a very large heat-proof bowl, combine the popcorn, cereal and almonds; set aside. In a large heavy-duty saucepan, melt butter; stir in corn syrup and brown sugar. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low. Cook 5 minutes longer, stirring occasionally. , Remove from the heat. Stir in baking soda. (Mixture will foam up and get lighter in color.) Carefully pour over popcorn mixture; stir to coat evenly., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight containers.
Nutrition Facts : Calories 324 calories, Fat 15g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 312mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL CRUNCH ICE CREAM TOPPING
This is a strange but great sauce I got from a friend of mine, the crunch is rice cereal (not the baby kind). I love it though.
Provided by celestial_star03
Categories Sauces
Time 13m
Yield 1 cup sauce
Number Of Ingredients 7
Steps:
- In a medium skillet melt the butter. Add the almonds, cook and stir over medium-low hear for 5 minutes or until the almonds brown.
- Add the corn syrup, brown sugar, and water to the skillet.
- Cook and stir until bubbly and the brown sugar is dissolved, about 4 minutes.
- Stir in the rice cereal and serve immediately over ice cream.
Nutrition Facts : Calories 1314, Fat 70.3, SaturatedFat 31, Cholesterol 122, Sodium 723.5, Carbohydrate 176.9, Fiber 5.1, Sugar 104.5, Protein 10.9
MY TRADEMARK, MOST REQUESTED, ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH
Provided by Marcy Goldman
Categories Candy Chocolate Dessert Bake Passover Spring Family Reunion Kosher Edible Gift
Number Of Ingredients 4
Steps:
- Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment - on top of the foil. This is very important since the mixture becomes sticky during baking.
- Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
- In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.
- Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
- Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
- This makes a good gift.
- Variation:
- You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.
CARAMEL CRUNCH
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes scant 1/2 cup
Number Of Ingredients 1
Steps:
- Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 1 1/2 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
- Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant 1/2 cup of caramel crunch.
CARAMEL TOPPED CREAM PUFFS
Notes about the recipe: Two French desserts I love are profiteroles and croquembouche. I like the names almost as much as the tastes! This is a combination of the two. I take the cream puff and ice cream from the profiteroles, then add the caramel drizzle from the croquembouche (the word means "crunch-in-mouth" in French). Sporting a firm amber lid of candied sugar, each profiterole is a mouthful of tender pastry, ice cream and crackly caramel. You can serve three profiteroles together on a plate; they form a smooth caramel plateau that's perfect for holding an extra scoop of ice cream. Or just serve them plain; they're more "pop-able" that way.
Provided by Food Network
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Make the Cream Puffs: Preheat the oven to 425 degrees F.
- Combine the water, butter, salt, and sugar in a large saucepan and bring to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, 2 minutes to evaporate some of the moisture.
- Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer or mix by hand.) Mix at medium speed. With the mixer running, add 3 of the eggs, 1 at a time, stopping after each to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
- Using a pastry bag, pipe the dough in bite-size "kisses" (about 1 1/2 inches across) onto 1 of the cookie sheets.
- Dip your finger in flour and push down the points to smooth out any bumps. Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
- Make the Caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pot occasionally to even out the color, until amber-caramel in color, 10 to 20 minutes. When the mixture is done, remove the pot from the heat and rest the bottom in the ice bath for 15 seconds to stop the cooking.
- Dip the top of each cream puff in the caramel and place it caramel-side down, with the base sticking straight up, on the other greased cookie sheet. The caramel will pool slightly around the puff and will harden and develop a foot. (When you turn the puffs over later, this will be a smooth flat "lid" for each profiterole.) Let cool until set, at least 10 minutes.
- When ready to serve, carefully turn the puffs over and cut each 1 horizontally in 1/2 using a long serrated knife. Fill each with a small scoop of ice cream or sweetened, flavored whipped cream. Place the lid on top and serve immediately.
CARAMEL APPLE CRUMBLE PIE
So delicious and sweet! This pie, with its pastry crust and cinnamon-spiced oat topping, is the perfect combination of caramel apple pie and apple crumble.
Provided by jowolf2
Categories Desserts Pies Apple Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- To make the topping, combine the oats, 1/2 cup brown sugar, 1/4 cup flour, slivered almonds, and 1/4 teaspoon cinnamon. Cut in the butter until the mixture resembles coarse crumbs; set aside.
- Roll out the pie dough into a circle and transfer it to a 9-inch pie plate. Trim the pastry and crimp the edge. Toss the apples with the lemon juice in a bowl to prevent browning. Combine the 1 tablespoon flour, 1/2 cup brown sugar, and 2 teaspoons cinnamon; toss with the apples to coat. Drizzle 1/4 cup of caramel sauce over the bottom of the pie shell. Add the spiced apple mixture; drizzle with remaining 1/4 cup of caramel sauce. Sprinkle the crumble topping evenly over the apples.
- Bake the pie in the preheated oven for 50-60 minutes, or until the apples are tender and the crust is browned.
Nutrition Facts : Calories 456 calories, Carbohydrate 73.1 g, Cholesterol 15.5 mg, Fat 17.6 g, Fiber 5.6 g, Protein 5.3 g, SaturatedFat 5.9 g, Sodium 237.7 mg, Sugar 33.4 g
CARAMEL APPLE PIE WITH CRUNCHY CRUMB TOPPING
Make and share this Caramel Apple Pie With Crunchy Crumb Topping recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Pie
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan.
- Bake at 400 F for 6-8 minutes or until golden brown.
- Cool; crumble and set aside. Sprinkle apples with lemon juice. Combine sugar, flour and cinnamon; toss with apples.
- Place apples in pie shell.
- Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425 F for 10 minutes.
- Reduce heat to 375 F; bake for 35 minutes or until apples are tender.
- Meanwhile, in a saucepan over low heat, melt caramels with milk , stirring frequently.
- Remove foil from pie. Pour caramel mixture over apples.
- Sprinkle with topping; return to the oven for 5 minutes.
- Serve warm.
Nutrition Facts : Calories 607.1, Fat 19.7, SaturatedFat 7.2, Cholesterol 20.3, Sodium 329.9, Carbohydrate 105.5, Fiber 4.6, Sugar 72.4, Protein 6.9
CARAMEL CRUNCH CAKE
Make and share this Caramel Crunch Cake recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350F.
- Mix cake flour and sugar together; add egg yolks, water, lemon juice and vanilla and beat until smooth.
- In a large bowl beat egg whites, cream of tartar and salt until a fine foam forms through.
- Gradually add sugar and continue beating until meringue is firm and stands in peaks.
- Fold batter gently into meringue until just blended; do not stir.
- Gently spoon batter into ungreased tube pan.
- Cut through batter with a knife to break up bubbles and level mixture.
- Bake in preheated oven for 50-55 minutes or until top springs back when touched.
- Remove from oven; immediately turn over and place tube over neck of funnel or bottle to cool.
- Let stand until cool, then loosen with spatula and place on plate.
- Split cake into four layers.
- While cake is baking, combine sugar, coffee and syrup in a deep saucepan; stir and bring to a boil and cook until hard crack stage or 310 degrees on a candy thermometer.
- Remove from heat and immediately add soda and stir vigorously just until topping thickens and pulls away from sides of pan.
- Immediately pour into ungreased shallow metal pan.
- Do not stir or spread; let cool without moving.
- Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin.
- Whip cream, sugar and vanilla until stiff.
- Spread half of cream between layers and remainder on top and sides.
- Refrigerate until ready to serve.
- Just before serving, cover cake with crushed caramel candy.
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