Pistachio Caramels Food

PISTACHIO CARAMELS

Steps:

• Line an 8" square pan with foil, extending foil over side of pan; heavily butter foil.
• In a 4 quart heavy saucepan, combine brown sugar, corn syrup, 1 cup warm whipping cream and salt.
• Stirring constantly, cook over medium heat until sugar dissolves.
• Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of saucepan.
• Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan.
• Cook, without stirring, 12- 15 minutes or until mixture reaches 232 degrees.
• Stirring gently, slowly add the other 1 cup warm whipping cream.
• Bring mixture to a boil.
• Cook 15 minutes longer, or until mixture reaches 248 degrees.
• Remove from heat, add pistachios and vanilla.
• Immediately pour into pan.
• Cool at room temperature for several hours.
• Lift caramel from pan, using ends of foil; discard foil.
• Cut into 1 inch squares.
• Store in a cool place.

PISTACHIO ICE CREAM WITH THYME-CABERNET CARAMEL

Steps:

• Bring the sugar and 3 tablespoons water to a boil over medium-high heat without stirring. Cook until it reaches a pale amber caramel, 5 to 7 minutes.
• Remove from the heat and carefully add the wine and thyme sprigs. Cook, stirring to soften the caramel, until it is reduced to the desired consistency, 5 to 7 minutes. Cool to room temperature. Serve over pistachio ice cream and garnish with chopped pistachios.

MISS BROWN'S PEANUT-PISTACHIO CARAMEL CORN

Steps:

• Preheat the oven to 200 degrees F. Grease or butter two large, rimmed baking pans. Combine the popcorn, peanuts, pistachios and sesame seeds in a very large bowl or roasting pan.
• Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, peanut butter and salt. Bring to a boil, stirring constantly, then cook until the mixture is completely emulsified and there is no visible melted butter around the edge of the pan, 1 to 2 minutes. Remove from the heat and stir in the vanilla and baking soda. (The mixture will puff up.)
• Pour the mixture evenly over the popcorn mixture and toss well to coat. Divide the popcorn between the two prepared pans, spreading in an even layer. Bake the popcorn for 1 hour, stirring every 15 minutes and rotating the pans so it cooks evenly. Let cool in the pans, about 20 minutes. Break into pieces to serve.

RICH PISTACHIO BRITTLE

Steps:

• Butter a 15x10x1-in. pan, set aside. In a large saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Carefully add butter and pistachios; cook and stir until mixture reaches 284° (soft-crack stage)., Remove from the heat; stir in baking soda and vanilla. Immediately pour into prepared pan. Spread to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

CARAMELIZED PISTACHIO CLUSTERS

Steps:

• Preheat oven to 300°F.
• Pour boiling water to cover pistachios and let stand 1 minute and then drain.
• Turn nuts onto dish towel and rub off skins.
• Dry nuts on a cookie sheet in a 300F oven for 15 minutes.
• Cool thoroughly.
• In medium saucepan combine nuts, sugar and butter and heat over moderate heat until the sugar begins to melt.
• Cook stirring constantly until sugar is light brown caramel color then remove from the heat and stir in vanilla.
• Working quickly with 2 teaspoons drop rounded teaspoonful of nut mixture onto buttered cookie sheet or silpat.
• Let stand at room temperature until hardened.
• Store in airtight container between sheets of waxed paper.