FLEUR DE SEL CARAMELS
Provided by Ina Garten
Time 3h
Yield 16
Number Of Ingredients 7
Steps:
- Prep the pan.
- Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
- Boil the sugar.
- In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
- Heat the cream.
- In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
- Finish the caramel.
- When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
- Fill the pan.
- Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
- Cut the caramel.
- When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
- Roll it up.
- Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
- Cut into pieces.
- Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.
- Wrap the candies.
- Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.
SALTED CARAMEL NUTS
Steps:
- Preheat the oven to 350 degrees F.
- Combine the nuts on a sheet pan, spread them out and roast them for 7 minutes, until they become fragrant. Set aside to cool.
- After the nuts are cooled, place the sugar and 1/4 cup of water in a medium (10-inch) saute pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts; from this point on, don¿t stir the caramel, swirl the pan! Don¿t worry, the mixture may look as though it¿s crystallizing. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. (Careful, the caramel is very hot!) Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated.
- Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they¿re completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much.
CARAMEL POPCORN
Steps:
- Preheat oven to 250 degrees F. Generously butter heavy large baking pan. Mix warm popcorn and peanuts in prepared pan. Place in oven while preparing syrup.
- Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and nuts completely.
- Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
CARAMEL SAUCE
Steps:
- Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
- Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
SALTED CARAMEL SUNDAE
Ina's over-the-top sundae got the ultimate vote of approval: more than 30,000 likes on Instagram.
Provided by Ina Garten
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚.
- Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn and set aside. Line the sheet pan with parchment paper.
- Place the sugar and 1/4 cup water in a medium (10-inch) sauté pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves -from this point on, don't stir the caramel, swirl the pan! (Don't worry if the mixture looks as though it's crystallizing.) Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
- Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it's completely cooled, carefully break into large clusters with your hands.
- To serve, pour puddles of chocolate sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn and add a dollop of the sweetened whipped cream in the middle. Serve immediately.
More about "ina garten salted caramel popcorn food"
INA GARTEN'S SALTED CARAMEL SUNDAE RECIPE - TODAY.COM
12/18/2018 1. Preheat the oven to 350°F. 2. Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into …
From today.com
3.2/5 (48)Category DessertsAuthor Ina Garten
From today.com
3.2/5 (48)Category DessertsAuthor Ina Garten
- 2. Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn, and set aside. Line the sheet pan with parchment paper.
- 3. Place the sugar and 1/4 cup water in a medium (10-inch) sauté pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves — from this point on, don’t stir the caramel, swirl the pan! (Don’t worry if the mixture looks as though it’s crystallizing.) Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
SALTED CARAMEL POPCORN RECIPE - SOUTHERN LIVING
10/19/2018 Line a large rimmed baking sheet with parchment paper. Pour the popped popcorn into a large serving bowl. In a small saucepan melt together the butter, brown sugar, corn syrup, and 1 teaspoon of the salt over medium heat. …
From southernliving.com
From southernliving.com
TRY THIS AT HOME: HOW TO MAKE SALTED CARAMELS - FOOD …
In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, 1 1/2 cups sugar and 1/4 cup light corn syrup and bring them to a boil over medium-high heat.
From foodnetwork.com
From foodnetwork.com
SALTED CARAMEL WITH CARAMEL POPCORN SUNDAE - INA
Salted Caramel with Caramel Popcorn Sundae - Ina. foodnetwork.com DiC. I am type 2 diabetic. Husband allergic to eggs & chicken but, turkey is okay. loading... X. Season 18, Episode 8 Recipe courtesy of Ina Garten Show: …
From copymethat.com
From copymethat.com
INA GARTEN'S SALTED CARAMEL SUNDAE RECIPE - FOOD NEWS
My salted caramel sundaes-- and I'm starting with 8 ounces of bittersweet chocolate. So I'm going to take a cup of heavy cream and put it in a bowl set over a pan of simmering water. I …
From foodnewsnews.com
From foodnewsnews.com
INA GARTEN’S SALTED CARAMEL BROWNIES RECIPE
Salted Caramel Brownies Recipe from Ina Garten Ingredients 2 sticks unsalted butter 8 ounces plus 6 ounces Hershey’s semisweet chocolate chips 3 ounces unsweetened chocolate 3 extra …
From foodhousehome.com
From foodhousehome.com
INA'S SALTED CARAMELS - PIES AND PLOTS
2/20/2014 Instructions. Line an 8-inch square pan with parchment, leaving overhang for easy removal later. In a large saucepan, cook sugar, corn syrup, and water over medium-high heat. …
From piesandplots.net
From piesandplots.net
INA GARTEN CARAMEL SAUCE RECIPES ALL YOU NEED IS FOOD
Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. Allow to cool to room …
From recipegoulash.cc
From recipegoulash.cc
HOW TO MAKE INA'S SALTED CARAMEL SUNDAE | INA GARTEN TOPS HER …
140K views, 632 likes, 85 loves, 49 comments, 109 shares, Facebook Watch Videos from Food Network: Ina Garten tops her salted caramel ice cream with decadent chocolate sauce, …
From facebook.com
From facebook.com
FOOD NETWORK CANADA - HOW TO MAKE INA GARTEN'S SALTED CARAMEL …
525K views, 6.8K likes, 1.1K loves, 244 comments, 1.6K shares, Facebook Watch Videos from Food Network Canada: Ice cream is always a good idea. Especially when its a salted …
From facebook.com
From facebook.com
BEST INA GARTEN RECIPES
20 of Ina Garten’s Best Recipes. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a …
From foodhousehome.com
From foodhousehome.com
INA GARTEN'S SALTED CARAMEL SUNDAE | BAREFOOT CONTESSA: …
9/20/2020 Ina tops her salted caramel ice cream with decadent chocolate sauce, caramel popcorn, peanuts and whipped cream!Subscribe http://foodtv.com/YouTubeGet the ...
From youtube.com
From youtube.com
INA GARTEN SALTED CARAMEL ICE CREAM - ALEX BECKER MARKETING
5/27/2022 Apr 07, 2021 · Salted caramel sundaes are like these layers of deliciousness. first. there’s a puddle of chocolate sauce. then there’s salted caramel ice cream, then there’s …
From alexbecker.org
From alexbecker.org
FIND OUT WHY INA GARTEN LOVES THIS SALTED CARAMEL SUNDAE SO MUCH ...
Dec 18, 2018 - Grab Ina Garten's recipe for sundaes with peanut and popcorn brittle, chocolate sauce and whipped cream. Dec 18, 2018 - Grab Ina Garten's recipe for sundaes with peanut …
From pinterest.ca
From pinterest.ca
HOW TO MAKE INA GARTEN’S SALTED CARAMEL SUNDAES
It’s sweet and salty peanut caramel popcorn, salted caramel ice cream, and chocolate sauce. It was so crazy delicious that I came right home and made my own version. 1. Preheat the oven …
From damndeliciou.com
From damndeliciou.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love