Maple Spice Blondies With Walnuts Salted Caramel Food

ALMOST-FAMOUS MAPLE-BUTTER BLONDIES

Steps:

• Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.
• Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.
• Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.
• Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.
• Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.

MAPLE WALNUT-BLONDIES

Steps:

• Make the blondies: Preheat the oven to 350˚. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Spread the walnuts on a baking sheet and bake until lightly browned, 10 to 12 minutes. Let cool slightly, then transfer to a cutting board and roughly chop; set aside.
• Whisk the flour, baking soda and salt in a large bowl. Melt the butter in a medium saucepan over medium heat and cook, stirring occasionally with a whisk, until brown flecks appear, 10 to 12 minutes; remove from the heat and immediately whisk in the brown sugar and maple syrup. Let cool slightly, about 5 minutes. Whisk in the eggs one at a time, then add the vanilla and maple extracts.
• Whisk the brown butter-egg mixture into the flour mixture, then fold in the walnuts with a rubber spatula. Spread the batter in the prepared pan. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a rack and let cool completely in the pan. Lift the blondies out of the pan using the foil overhang; discard the foil.
• Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the maple syrup and beat until smooth. Gradually beat in the confectioners' sugar on low speed, increasing the speed to medium high after each addition until fluffy. Beat in the lemon juice and maple extract; add more maple extract, 1/4 teaspoon at a time, to taste. Spread the frosting over the cooled blondies. Cut into squares.

MAPLE SPICE BLONDIES WITH WALNUTS & SALTED CARAMEL

Steps:

• 1. Preheat oven 350 degrees. Spray a 9 X 13 Pan. Mix all ingredients for blondies together except walnuts. Fold in walnuts. Press into baking pan and bake about 25 minutes. Let cool.
• 2. Mix together ingredients for candied walnuts in skillet and cook until well coated. Let cool on wax paper.
• 3. Mix ingredients together for frosting. Spread frosting on top of blondies. Sprinkle candied walnuts on top. Drizzle caramel over top and sprinkle with a little sea salt

MAPLE-WALNUT BLONDIES

Steps:

• Heat the oven to 350 degrees. Grease an 8-by-8-inch pan with butter and line with parchment paper, leaving overhang on two sides.
• Make the optional maple nuts: In a small sauté pan, heat the walnuts, 1 tablespoon maple syrup and a pinch of salt over medium heat. Cook, tossing often, until the nuts are lightly toasted and the bottom of the pan looks dry, about 3 to 4 minutes. Transfer the walnuts to a cutting board to cool, roughly chop, and set aside.
• In a large bowl, combine the 1/2 cup butter, brown sugar, 2 tablespoons maple syrup, egg, vanilla and bourbon, if using, and whisk until smooth. Add the flour, salt, baking powder and nutmeg, and stir with a wooden spoon until just combined.
• Transfer the batter to the prepared pan and smooth with a spatula. Sprinkle the walnuts, if using, evenly on top. Bake for 21 to 23 minutes, until the bars are just starting to brown at the edges. They should seem slightly underbaked and will firm up as they cool.
• Sprinkle the blondies lightly with salt, allow to cool to room temperature in the pan. When completely cool, remove from the pan using the parchment paper, then cut into squares and serve.

MAPLE GLAZED WALNUTS

Steps:

• Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.

BROWN BUTTER MAPLE BLONDIES RECIPE BY TASTY

Steps:

• Make the blondies: Preheat the oven to 250°F (120°C).
• Spread the white chocolate in a single layer in a large glass baking dish. Bake, stirring with a rubber spatula every 10 minutes, until the chocolate is caramelized, 30-40 minutes total. Remove the chocolate from the oven and let sit while you make the brown butter.
• Increase the oven temperature to 350°F (180°C). Line a 9 x 13 x 2-inch baking pan with 2 sheets of aluminum foil, leaving a bit of overhang around all of the edges. Grease the foil lightly with nonstick spray.
• Melt the butter in a medium saucepan over medium heat. Bring to a boil, stirring frequently with a heat-safe rubber spatula. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom of the pot, and begin to toast. Stir constantly until the butter turns nutty brown, about 10 minutes total. Turn off the heat, add the caramelized chocolate, and stir to melt and combine with the browned butter. Let cool slightly, about 5 minutes.
• In a large glass bowl, whisk together the brown sugar, granulated sugar, maple syrup, malted milk powder, kosher salt, eggs, vanilla, and maple extract until smooth and homogenous. Slowly stream in the white chocolate mixture and continue whisking until combined. Sift in the flour and stir with a rubber spatula to bring the batter together.
• Pour the batter into the prepared pan and smooth the top.
• Bake the blondies until golden brown and set, 35-40 minutes. Remove from the oven and let cool for 1 hour.
• Make the maple caramel: In a small, heavy-bottomed pot fitted with a candy thermometer, heat the maple syrup over medium heat until the temperature reaches 225°F (107°C). Remove the pot from the heat and add the butter. Swirl the pan until the butter melts completely, then slowly pour in the heavy cream and sprinkle in the flaky sea salt. Use a heat-safe spatula to stir until just combined. Let the caramel cool until thickened slightly, about 15 minutes.
• Make the ganache: Fill a small pot with 1 inch of water and bring to a boil over medium-high heat. Add the white chocolate to a medium glass bowl and set over the boiling water, making sure the water is not touching the bottom of the bowl. Pour in the heavy cream and stir with a small rubber spatula until completely melted and smooth, about 5 minutes.
• Lift the blondies from the pan, remove and discard the foil, and place the blondies on a wire rack set over a baking sheet. Pour the ganache over the blondies and use an offset spatula to cover completely. Sprinkle the flaky sea salt on top, then use a spoon to drizzle the caramel over the ganache to create a marbled effect.
• Slice into 12 pieces.
• Enjoy!

MAPLE WALNUT SPICE CARAMEL CANDIES

Steps:

• Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
• Bring cream, sugar, butter, maple syrup, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
• Immediately remove caramel from heat, and stir in salt, vanilla, cinnamon, nutmeg, cloves, cayenne pepper, and walnuts. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
• Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.