Caramel Nut Crunch Food

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CARAMEL MACADAMIA NUT CRUNCH



Caramel Macadamia Nut Crunch image

Provided by Ming Tsai

Categories     Cookies     Food Processor     Mixer     Dairy     Nut     Dessert     Bake     Christmas     Cocktail Party     Macadamia Nut     Fall     Winter     Edible Gift     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 20 cookies

Number Of Ingredients 4

1 cup sugar
1 cup heavy cream
1 pound macadamia pieces, or whole nuts, roughly chopped
1 chilled log of butter shortbread cookie dough

Steps:

  • 1. Preheat the oven to 325°F. Grease a baking sheet, preferably rimmed.
  • 2. In a medium saucepan, combine sugar and 1/2 cup of water. Heat over medium heat until mixture begins to simmer, about 3 minutes. Cover the pan and continue to simmer, allowing steam from cooking mixture to wash down the sides of the pan. Remove cover and continue to simmer until the mixture turns golden, 7 to 8 minutes. Immediately remove from the stove, and, to avoid mixture bubbling over, carefully pour cream in a slow, steady stream into the pan; do not stir. Return the pot to the stove, reduce heat to low, and, using a wooden spoon, gently stir mixture until cream is completely incorporated.
  • 3. Transfer the caramel to a medium heat-proof bowl, add the nuts, and stir to coat the nuts evenly. Transfer the mixture to a baking sheet, spreading it evenly, and bake until dark brown, 12 to 15 minutes. Cool the brittle to room temperature and chop mixture coarsely using a food processor, a cleaver or by hand.
  • 4. Cut the log into twenty 1/2-inch rounds, press one cut side of each round into the brittle, and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
  • 5. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.

CARAMEL CRUNCH



Caramel Crunch image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes scant 1/2 cup

Number Of Ingredients 1

1/2 cup granulated sugar

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 CRUNCH



Caramel Crunch image

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

9 cups popped popcorn
9 cups Crispix cereal
1 cup slivered almonds
1 cup butter, cubed
1/2 cup light corn syrup
2 cups packed brown sugar
1/2 teaspoon baking soda

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 NUT CRUNCH



Caramel Nut Crunch image

This is another recipe from Fabio gosh it's good. The kids (and adults) will love it.

Provided by virginia duncan

Categories     Nuts

Time 35m

Number Of Ingredients 5

4 c almonds, skin on
1 c hazelnuts, skin on
1 c walnuts, skin on
5 c sugar
1/2 c water

Steps:

  • 1. Roast the nuts first to bring out the flavor. In a pan, cook over medium heat until they start to give off a scent.
  • 2. Place the sugar in a nonstick pan and cook over high heat until it starts to melt. If necessary, add a bit of water to help.
  • 3. Turn the heat down to medium low and continue to cook until the sugar turns a deep rich brown color. Add all the nuts and mix well. Cook for a few minutes, making sure the nuts are fully coated.
  • 4. Remove from heat and quickly spread the hot mixture onto a cookie mat or an oiled sheet of foil to the desired thickness (I liked it about 1/2 an inch thick) Let cool for half an hour before breaking into smaller pieces.
  • 5. Different sugars can be used the cheapest regular white sugar, brown sugar, to name a few. You can experiment with them.

CARAMEL NUT CRUNCH PIE



Caramel Nut Crunch Pie image

This cool and creamy pie has a lot going for it. It's easy to make, it can be assembled well in advance to save time, and it's impressive enough to serve guests. To make this dessert even more decadent and delicious, you can chop extra peanuts and candy bars and crumble a few more cookies to sprinkle over the top. -Andrea Bolden, Unionville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 8

2 cups Oreo cookie crumbs
1/2 cup honey-roasted peanuts, chopped
1/4 cup butter, melted
6 Snickers candy bars (1.86 ounces each), chopped
6 cups vanilla ice cream, slightly softened
1/4 cup hot caramel ice cream topping
1/4 cup hot fudge ice cream topping, warmed
Additional hot caramel and hot fudge ice cream topping, optional

Steps:

  • Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack., Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.

Nutrition Facts : Calories 733 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 487mg sodium, Carbohydrate 88g carbohydrate (66g sugars, Fiber 4g fiber), Protein 11g protein.

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