Toffee Lace Cups Food

LEMON-LAVENDER SHRIMP CUPS

Steps:

• In a medium bowl, add the shrimp, lavender and 1/2 teaspoon salt and toss well to combine. Heat a large skillet over medium-high heat. Add the oil and the seasoned shrimp and cook, undisturbed, about 2 minutes. Flip the shrimp and cook on the other side until the shrimp is opaque and cooked through, about another 2 minutes.
• In a separate medium bowl, add the mint, lemon zest and juice, oranges and zest, cucumbers and 1/8 teaspoon salt. Toss well to combine. Add the hot shrimp to the bowl and toss again.
• Lay the endive leaves out on a platter. Spoon the shrimp mixture into the leaves, placing approximately 2 shrimp in each cup. Spoon any juices over the top and serve.

ALMOND COOKIE CUPS

Steps:

• In a small bowl combine the flour and almonds. Set aside.
• In a medium medium saucepan bring the brown sugar, corn syrup and butter to a full boil over medium heat. Remove from heat. Stir in flour mixture and vanilla.
• Line a large cookie sheet with parchment paper. For each cookie cup, drop about 3 tablespoons of batter about 5 inches apart onto the cookie sheet (bake 3 or 4 at a time).
• Bake in a 350º oven for 10-12 minutes or until bubbly and deep golden brown (cookies will form irregular shapes).
• Let stand on cookie sheet about 2 minutes. When cookies are firm, but still pliable, place them on inverted custard cups to form small bowls. Cool to room temperature.
• To serve fill the cups with ice cream, sorbet, mousse, or whatever dessert you would serve in a bowl where you can eat the 'bowl' too!

ALMOND LACE

Steps:

• In a heavy saucepan gently combine sugar and water, avoiding getting sugar up the walls of the pan. Boil, brushing down sides of the pan if necessary until it becomes a light colored caramel. Dip bottom of saucepan into ice water to stop the cooking. Let cool slightly until caramel falls off a spoon in a slow stream. Spread sliced almonds on a sheet pan. Drizzle caramel over sliced almonds in a lacy fashion to form a fat triangle shape. Let cool. Lift off sheet pan and store in an airtight container.;

BEST TOFFEE EVER - SUPER EASY

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.