CARAMEL NUT CRUNCH
I discovered this crispy snack recipe on a box of cereal years ago. It's been a Christmas favorite with my friends and family ever since.
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 8 cups.
Number Of Ingredients 9
Steps:
- In a saucepan, heat the brown sugar, corn syrup, butter and salt over medium heat for 5 minutes or until sugar is dissolved, stirring constantly., In a large heat-proof bowl, combine the remaining ingredients. Pour hot syrup over cereal mixture; stir until well coated. Spread into greased 15x10x1-in. baking pan. Bake at 300° for 30 minutes or until crisp, stirring every 10 minutes. Cool on a wire rack until slightly firm.
Nutrition Facts : Calories 300 calories, Fat 21g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 228mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 4g fiber), Protein 7g protein.
PRALINE MAC NUT CRUNCH CUPCAKES
Provided by Food Network
Time 2h20m
Yield 24 cupcakes
Number Of Ingredients 29
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 24 standard cupcake liners.
- Sift the sugar, flour, baking soda and salt into the bowl of an electric stand mixer with a whisk attachment. In a separate bowl, combine the oil, soft butter, sour cream, vanilla and eggs and whisk until combined. Add the wet mixture in three additions to the dry mixture on medium speed, scraping after each addition. In another separate bowl, whisk the cocoa and 2 1/2 cups hot water until the cocoa is fully dissolved. Add to the cake batter and whisk until the mixture is fully incorporated.
- Fill the liners three-quarters full (2 ounces) with batter and bake until golden brown and baked through, 15 to 20 minutes. Cool the cupcakes completely.
- For the nut crunch: In a medium bowl, combine the melted milk chocolate with the feuilletine, praline paste, macadamia nuts and salt. Stir to combine.
- To assemble: Cut a small hole in the middle of each chocolate cupcake and fill with the milk chocolate mac nut crunch. Pipe the Vanilla Bean Frosting on the cupcakes with a plain tip. Add a broken piece of the Caramel Almond Paper and sprinkle with the chopped macadamia nuts, if using.
- Temper the dark chocolate and dip the whole macadamia nuts in it.
- Temper the white chocolate and pipe a small amount onto parchment, using a spatula to spread and form into half clamshell shapes. Stick two halves into the frosting to open up like a clam, and then place a chocolate covered mac nut in the center.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
- In medium saucepot, bring the milk and vanilla beans to a boil. Using a whisk, continuously stir in the flour until the mixture becomes thick and the flour is cooked out. Spread the hot milk mixture onto a sheet pan and top with plastic wrap to prevent a skin from forming. Refrigerate until fully cooled, about 20 minutes.
- In the bowl of an electric stand mixer with a paddle attachment, cream the butter and vanilla for 5 minutes. Add the sugar and cream for an additional 5 minutes. Slowly add the cooled milk mixture and cream for 3 minutes until the frosting becomes white, light and fluffy. Put the frosting into a pastry bag fitted with a medium star tip.
- Preheat the oven to 350 degrees F.
- In a medium saucepot, heat up the sugar, stirring continuously until caramelized and golden amber in color. Add in the almonds and stir until completely coated. Pour into a thin layer onto a silicone baking mat and let cool completely.
- In a food processor, add the cooled caramel nut mix and grind into a fine powder. Using a sifter, lightly sprinkle into a thin layer on a silicone baking mat. Bake in the oven until golden brown, 8 to 10 minutes. Let cool completely before breaking into pieces and using.
MACADAMIA BUTTER CRUNCH POPCORN
Provided by Food Network
Categories dessert
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F.
- Divide the popcorn and nuts between 2 ungreased 13- by 9-inch rectangular pans. Make sure the popcorn and nuts are evenly mixed.
- In a medium saucepan, cook the brown sugar, butter, corn syrup, and salt over medium heat, stirring constantly until bubbly around the edges. Continue cooking for 5 more minutes, and then remove the pan from the heat. Stir in the baking soda until foamy. Pour the mixture over the popcorn and nuts, stirring until the corn is well coated. Bake, uncovered, for 1 hour, stirring every 15 minutes.
CARAMEL MACADAMIA NUT CRUNCH
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
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.
MACADAMIA NUT CAKE WITH CARAMEL SAUCE
Make and share this Macadamia Nut Cake With Caramel Sauce recipe from Food.com.
Provided by Brenda.
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- CAKE.
- Preheat oven to 350*.
- Butter a 10" round cake pan.
- In food processor combine nuts, flour and baking powder. Pulse to chop nuts finely.
- In large bowl, beat egg yolks and sugar together.
- In another bowl, beat egg whites until stiff.
- Fold whites into yolk mixture.
- Fold in nut mixture.
- Stir in vanilla.
- Spoon into cake pan.
- Bake 30 minutes until golden.
- CARAMEL SAUCE.
- In saucepan over medium heat, add sugar and half and half and stir until sugar dissolves.
- Simmer gently without stirring until caramelized.
- Remove from heat, stir in butter.
- Let cool.
- Drizzle over cake and top with whipped cream.
Nutrition Facts : Calories 606.5, Fat 39.9, SaturatedFat 15.8, Cholesterol 225.8, Sodium 136.7, Carbohydrate 57.4, Fiber 2.1, Sugar 46.7, Protein 9
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