HAZELNUT-CARAMEL BARS
We were inspired by the flavors of pecan pie when we created these treats. They're simple to make, thanks to a quick crust and stovetop filling. You can use peanuts, walnuts, or pecans in place of hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a large bowl, using a mixer, beat 1 stick butter and 1/3 cup brown sugar on medium-high until light, 1 to 2 minutes. Add flour and 1/4 teaspoon salt and beat on low until combined. Increase speed to medium and beat until clumps form. Press dough evenly into pan. Bake until golden and dry, about 20 minutes. Let cool 15 minutes. Reduce temperature to 325 degrees.
- In a medium saucepan, combine corn syrup, cream, 1/4 teaspoon salt, and remaining stick butter and 2/3 cup brown sugar. Bring to a boil and cook 1 minute. Stir in nuts, then pour over crust.
- Bake until bubbling in center, about 15 minutes. Sprinkle with chocolate, if desired. Let cool 1 hour. Using parchment, lift out of pan and refrigerate until set, 1 hour. Cut into 24 pieces. (Store in an airtight container, up to 2 days.)
Nutrition Facts : Calories 195 g, Fat 13 g, Fiber 1 g, Protein 2 g, SaturatedFat 6 g
CANDIED HAZELNUTS
Add these sweet and crunchy candied hazelnut confections to a salad, sprinkle some over ice cream, or eat them on their own.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- Heat sugar and water in a small saucepan over high heat, swirling, until sugar dissolves. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.
- Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat, and immediately separate nuts using 2 forks so that each stands alone on sheet. (You can also hold the pan at an angle and push each hazelnut onto sheet individually. If caramel thickens as you work, return to heat briefly.) Let cool. Break apart.
CARAMEL-DIPPED HAZELNUTS (MARTHA STEWART)
http://www.marthastewart.com/recipe/caramel-dipped-hazelnuts This recipe is from "Martha Stewart's Cupcakes."
Provided by malinda sargent
Categories Candies
Number Of Ingredients 3
Steps:
- 1. Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor, directly under cutting board. Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.) Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.
SPUN SUGAR
Spun sugar is best made on a dry, non-humid day. Use it to embellish our Bruleed Vanilla-Bean Cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Yield Makes enough for one 9-inch tart
Number Of Ingredients 3
Steps:
- Using masking tape, attach 2 wooden spoons to your work surface, placing them side by side with handles extended over edge. Lightly brush oil over handles. Cover floor with newspaper.
- Prepare an ice-water bath. Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan over medium-high, stirring until sugar has dissolved. Cook until mixture turns pale amber, 8 to 10 minutes. Remove from heat; transfer pan to ice-water bath. Let cool until slightly thickened (like the consistency of honey), about 1 minute.
- Cut the looped ends of a wire whisk with wire cutters (or use 2 forks held back to back). Dip ends into caramel. From about 2 feet above spoon handles, swing caramel back and forth like a pendulum in long arcs, allowing strands to fall in thin threads over the handles. Immediately gather strands into a loose nest. (If caramel becomes too stiff, gently reheat over low.) Use immediately.
HAZELNUT PRALINE
Use this topping when making our Rich Chocolate Heart Cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees with rack in center. Spread nuts on a rimmed baking sheet, and toast them in the oven until they are fragrant, about 8 minutes. Transfer nuts to a clean kitchen towel, and rub nuts in towel vigorously between your hands to remove the brown skins. Lightly brush an 8-by-12-inch rimmed baking pan with the oil. Spread the peeled nuts in the pan.
- In a medium saucepan, combine sugar and lemon juice. Cook over medium heat, brushing down sides of pan with a damp pastry brush to remove any sugar crystals that may form, until mixture is amber, about 9 minutes; do not stir. (Pan may be swirled gently about halfway through to incorporate any uncooked sugar.) Pour directly over nuts to create a thin layer. Set aside to cool, at least 30 minutes.
- Place half the praline in the bowl of a food processor; process until the praline is very fine with no sharp pieces. Cut the remaining praline into small pieces for decoration.
QUICK CARAMEL SAUCE
Top cakes and ice cream with this delicious and quick caramel sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Pour 1/2 cup water into a medium heavy-bottom saucepan; add sugar. Cook over medium heat, gently stirring occasionally, until sugar is dissolved.
- Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush 2 or 3 times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until it has almost turned medium amber.
- Remove from heat, and carefully pour in cream (caramel will bubble). Add vanilla and salt, and stir with a clean wooden spoon until caramel is smooth.
CANDIED-HAZELNUT CUPCAKES ( MARTHA STEWART )
http://www.marthastewart.com/recipe/almond-hazelnut-cupcakes Read more at Marthastewart.com: Candied-Hazelnut Cupcakes - Martha Stewart Recipes
Provided by malinda sargent @GREEKROSE2005
Categories Cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. In a food processor, pulse together almonds and hazelnuts until finely ground (do not overprocess, or the nuts will turn into a paste). Into a mixing bowl, sift together both flours, baking powder, and salt. Whisk in the ground nuts. With an electric mixer on medium-high speed, cream butter and both sugars until smooth. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating well after each. In another mixing bowl, with electric mixer on medium speed, whisk the egg whites until soft peaks form. In two additions, gently fold the egg whites into the batter. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers. Using an offset spatula, spread frosting over each cupcake. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top with caramel-dipped hazelnuts just before serving. Read more at Marthastewart.com: Candied-Hazelnut Cupcakes - Martha Stewart Recipes
CARAMEL-DIPPED FRUIT
Try dipping your favorite fruits -- we like figs, kumquats, clementine segments, or grapes -- in this crunchy and sweet caramel coating for a show-stopping arrangement.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Place several pieces of newspaper or parchment paper on the floor under the working area - the edge of a counter or tabletop works well - to catch any excess caramel as it drips off the fruit. Have ready 24 two-inch pieces of masking tape and 24 six-inch wooden skewers.
- Insert each skewer perpendicularly into the bottoms of the fruit without going through the other side. Set the fruit aside.
- Dip the fruit into the caramel coating, and coat completely. Place the skewers on the edge of the counter or tabletop with the fruit stems pointed toward the floor. Using the masking tape, secure skewers. If coating segmented fruit, rest sections on an oiled wire rack set over a baking sheet. Let caramel drip onto the floor, forming tails; let the caramel set completely.
- Using scissors, cut the tails to the desired lengths; let cool completely. Just before serving, remove the skewers.
CARAMEL-DIPPED FRUIT
This is a very easy treat to make. You can use any kind of fruit. I like to make my fruit skewers with fruit combinations that are colorful and tasty. Be creative!
Provided by Food Network
Time 1h5m
Yield 1 pound dipped fruit
Number Of Ingredients 4
Steps:
- Place the water, sugar, and corn syrup in a 2-quart heavy-bottomed saucepan over medium-high heat. The corn syrup will make the cooked sugar harder and crunchier; it will also help prevent the cooked sugar from melting as quickly when it reacts to the humidity in the air. Insert a candy thermometer and cook the sugar mixture to 311 degrees F (155 degrees C), what is known as the hard crack stage. Stir the sugar slowly as it cooks to ensure that it cooks evenly. If you do not stir it, the mixture will develop hot spots and the sugar will cook faster in those spots. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks, or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean.
- Remove the cooked sugar from the heat and pour it into a medium-size heatproof glass bowl. The glass bowl will hold the temperature and stop the cooking process. It will also allow you to reheat the sugar in the microwave if necessary. If you leave he sugar in the saucepan, the sugar will continue to cook and turn dark brown. Occasionally stir the hot sugar to keep it from darkening due to the residual heat. Stirring also helps to keep its temperature even. I put a towel under the bowl to keep it from tipping and to protect my hands from the heat of the glass.
- Peel, core or pit, and halve the fruit as necessary. Use a sharp knife to slice the fruit into small pieces. (This is not necessary for berries or grapes.) Arrange the fruit on toothpicks or small skewers in any combination you like. Leave enough room at one end of the toothpick or skewer so you will be able to hold it as you dip it in the hot sugar. Dip each toothpick in the hot sugar, coating the fruits completely. Wipe the toothpick against the rim of the bowl to remove any excess sugar and place on a sheet of parchment paper. Repeat until all of the fruit has been dipped. The fruit skewers should release easily from the parchment paper as soon as they cool. You can arrange them on a plate or use your imagination to make a fruit skewer centerpiece.
BASIC CARAMEL
Keep an eye on your pan; the best indicator of doneness is appearance, not time. Just before the syrup reaches the shade you desire, remove it from the heat; the caramel will continue to cook for a few more seconds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 1
Steps:
- Pour 1/2 cup water into a medium (2- to 3-quart) heavy-bottom saucepan. Add sugar. Cook over medium heat, gently stirring occasionally, until sugar is dissolved and syrup is clear.
- Continue to cook, without stirring, until the syrup comes to a boil, washing down the sides of the pan with a wet pastry brush two or three times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until medium amber. Remove from heat.
CANDIED-HAZELNUT CUPCAKES
Steps:
- Using an offset spatula, spread frosting over each cupcake. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top with caramel-dipped hazelnuts just before serving.
- Caramel-Dipped Hazelnuts
- Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a counter-top; place newspaper on the floor, directly under cutting board.
- Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
- Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.
CARAMEL-DIPPED HAZELNUTS
Steps:
- Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a counter-top; place newspaper on the floor, directly under cutting board.
- Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
- Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.
CANDIED-HAZELNUT CUPCAKES
Made with almonds and hazelnuts and covered with dark chocolate frosting, these cupcakes are worth serving on their own. Add a sleek touch by topping the cupcakes with caramel-dipped hazelnut spikes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. In a food processor, pulse together almonds and hazelnuts until finely ground (do not overprocess, or the nuts will turn into a paste). Into a mixing bowl, sift together both flours, baking powder, and salt. Whisk in the ground nuts.
- With an electric mixer on medium-high speed, cream butter and both sugars until smooth. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beatingwell after each.
- In another mixing bowl, with electric mixer on medium speed, whisk the egg whites until soft peaks form. In two additions, gently fold the egg whites into the batter.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
- Using an offset spatula, spread frosting over each cupcake. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top with caramel-dipped hazelnuts just before serving.
CARAMEL CREAM
Use this cream to fill our Yule Logs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups (enough for 2 yule logs)
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath. Heat sugar and water in a medium saucepan over medium-high heat until mixture boils and sugar dissolves, washing down sides of pan often with a wet pastry brush to prevent crystals from forming. Reduce heat to medium, and cook until sugar turns dark amber, 5 to 7 minutes more. Immediately remove from heat, and carefully whisk in 1 cup cream. Return to medium heat, and cook until sugar melts completely and mixture boils.
- Remove from heat, and pour into a bowl set in ice-water bath. Let caramel cool, stirring often, for 10 minutes. Stir in creme fraiche, vanilla, and salt. Cover and refrigerate at least 2 hours or up to 5 days.
- Just before using, beat remaining 1 cup cream until stiff peaks form. Gently fold into caramel sauce, using a rubber spatula, until incorporated. Whisk to thicken, about 1 minute.
CARAMEL SAUCE
Caramel is sugar that has been taken just to the edge of burning. Caramel's color reveals the extent to which it is cooked. The palest form is just concentrated sugar syrup. The next stage is golden, followed by amber and dark. This caramel sauce makes for the perfect dessert topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 cake
Number Of Ingredients 5
Steps:
- Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.
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