CRUNCHY PEANUT CARAMEL NOUGAT CANDY BAR
Provided by Kelsey Nixon
Categories dessert
Time 1h25m
Yield 27 fun-size candy bars
Number Of Ingredients 13
Steps:
- Spray a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving 2 inches of overhang on each side.
- For the nougat: Combine the peanut butter, vanilla and marshmallow cream in a large mixing bowl and reserve. Combine the sugar, cream and butter in a small heavy-bottomed saucepan over medium-high heat. Stir with a heatproof spatula until the sugar dissolves. Fit the saucepan with a candy thermometer and continue monitoring until the mixture starts to turn a light amber color and the temperature reaches 250 degrees F, 4 to 5 minutes.
- Once your nougat hits 250 degrees F, remove from the heat and add to the marshmallow mixture. Mix together to completely combine, but don't overwork. The mixture should be light and fluffy. Turn out the nougat into the prepared pan and spread evenly with a rubber spatula coated in nonstick spray. Place in the refrigerator to cool and get going on your next layer, the caramel.
- For the caramel filling: Add the sugar, cream and corn syrup to a heavy-bottomed saucepan over medium heat. Carefully stir to combine with a heatproof spatula until the sugar dissolves and bring the mixture to a boil. Stop stirring and boil until the mixture begins to turn an amber color and reaches 250 degrees F, 8 to 10 minutes. Remove from the heat and stir in the butter, carefully, as it will foam up. (Adding the butter at the end will stop the cooking and keeps your caramel soft and chewy.) Keep stirring until it's all dissolved, and then stir in the peanuts. As tempting as it may be, never stick your finger in hot caramel to taste, sugar burns and hurts!
- Pour the caramel over the nougat and spread evenly with the spatula. Place in the refrigerator until the caramel is completely cool, 15 minutes.
- Transfer the candy to a cutting board. Cut lengthwise into thirds and then across in nine 1-inch rectangles, using a sharp knife that has been sprayed with nonstick spray. You can mark the caramel nougat with your knife as a guide before cutting out your bars.
- For the chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolate has melted and is smooth, 8 to10 minutes. Dip each candy piece and completely cover with chocolate on all sides, using two forks, allowing the excess to drip off. Place on a wire cooling rack for the excess to drip off while you dip all of the bars. Once the bars are dipped, transfer to a parchment-lined baking sheet and allow the chocolate to set in the fridge at least 20 minutes.
CARAMEL PEANUT BARS
Rich chocolate, crunchy peanuts and gooey caramel peek out from between golden oat and crumb layers. Delicious!-Ardyce Piehl, Wisconsin Dells, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned. , In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 197 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 113mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
RAW CARAMEL PEANUT CRUNCH BARS
Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.
Provided by Donna Hay
Categories HarperCollins Dessert Breakfast Candy Peanut Peanut Butter Chocolate Date Rice Wheat/Gluten-Free Raw Dark Chocolate Kid-Friendly Small Plates Soy Free Tree Nut Free Healthy
Yield Makes 20
Number Of Ingredients 6
Steps:
- Line a 10cm x 20cm loaf tin with non-stick baking paper.
- Place the dates, peanut butter and vanilla in a food processor and process for 2-4 minutes or until the mixture comes together into a paste. Transfer to a large bowl, add the puffed rice and peanuts and mix to combine. Using the back of a spoon, press the mixture into the base of the tin (see note).
- Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Pour the chocolate over the slice and spread evenly. Refrigerate for 20-30 minutes or until set. Remove the slice from the tin and cut into bars using a hot knife. Refrigerate until ready to serve.
- Do Ahead
- Keep bars refrigerated in an airtight container for up to 2 weeks.
CARAMEL NUT CRUNCH PIE
This cool and creamy pie has a lot going for it. It's easy to make, it can be assembled well in advance to save time, and it's impressive enough to serve guests. To make this dessert even more decadent and delicious, you can chop extra peanuts and candy bars and crumble a few more cookies to sprinkle over the top. -Andrea Bolden, Unionville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack., Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.
Nutrition Facts : Calories 733 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 487mg sodium, Carbohydrate 88g carbohydrate (66g sugars, Fiber 4g fiber), Protein 11g protein.
MY TRADEMARK, MOST REQUESTED, ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH
Provided by Marcy Goldman
Categories Candy Chocolate Dessert Bake Passover Spring Family Reunion Kosher Edible Gift
Number Of Ingredients 4
Steps:
- Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment - on top of the foil. This is very important since the mixture becomes sticky during baking.
- Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
- In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.
- Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
- Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
- This makes a good gift.
- Variation:
- You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.
CARAMEL-PEANUT CRUNCH
Combine homemade caramel, which you can make in about the time it takes to soften a pint of vanilla ice cream, with butter, peanuts and popcorn to make this caramel crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Put popcorn (popped from 1/2 cup kernels) and peanuts in a large buttered bowl; set aside. Follow recipe for basic caramel, reducing sugar to 1 1/4 cups (do not reduce water). Remove caramel from heat, and use a clean wooden spoon to gently stir in butter and salt (caramel will bubble); stir until smooth. Pour caramel over popcorn, stirring to coat. Stir mixture every few minutes until cool. Store in an airtight container up to 1 week.
HONEY-ROASTED PEANUT AND PRETZEL CARAMEL CORN CRUNCH
Steps:
- Line a baking sheet with parchment paper and set aside. In a small saucepan, cook the coconut sugar, honey, brown rice syrup and peanuts over medium-high heat, stirring occasionally, until a candy thermometer registers 290 degrees F, about 10 minutes.
- Meanwhile, add the popcorn and pretzels to a large heatproof bowl. Pour the sugar mixture over the popcorn and pretzels, and quickly stir to coat. Transfer to the prepared baking sheet, spreading out the caramel corn. Sprinkle with salt and let cool completely, about 30 minutes.
Nutrition Facts : Calories 222 calorie, Fat 14 grams, SaturatedFat 2 grams, Sodium 84 milligrams, Carbohydrate 31 grams, Fiber 2 grams, Protein 5 grams
PEANUT BUTTER PARFAIT WITH SALTED CARAMEL CRUNCH
Serve this delicious salted caramel, peanut butter dessert chilled, or frozen as a cheat's ice cream - perfect to impress a date!
Provided by Barney Desmazery
Categories Dessert, Treat
Time 10m
Number Of Ingredients 7
Steps:
- Whisk the cream with the vanilla until just starting to stiffen. In a separate bowl, beat the peanut butter with the icing sugar to slacken, then fold the peanut butter mixture and the crushed banana chips into the cream. Tip into a container and chill in the fridge for a few hours or overnight.
- To serve, paint a stripe of salted caramel sauce over two large plates, then scatter the stripe with the crushed brittle.
- Using a dessert spoon, scoop the parfait into an oval shape (a quenelle) and sit it on one side of the plate. Top the parfait with a standing row of three banana chips, then serve.
Nutrition Facts : Calories 862 calories, Fat 59 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 61 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium
PEANUT BRITTLE AND CARAMEL CRUNCH ICE CREAM PIE
Sea salt and peanuts up the ante in this salty-sweet treat.
Provided by Sarah Tenaglia
Categories Dessert Kid-Friendly Backyard BBQ Frozen Dessert Peanut Summer Birthday Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- For caramel sauce:
- Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside.
- Stir sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble). Set sauce aside.
- For pie:
- Preheat oven to 375°F. Line 9-inch-diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes.
- Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust; smooth top. Drizzle 3 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle with 1/2 cup brittle. Freeze 1 hour. Spoon remaining 1 1/2 pints ice cream over; smooth top. Drizzle 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle edge of pie with 1/2 cup brittle. Freeze 4 hours. DO AHEAD: Pie can be made 3 days ahead; tent with foil and freeze. Cover and chill remaining sauce.
- Cut pie into wedges. Rewarm sauce and pass separately.
More about "caramel peanut crunch recipes"
MIRACLE PEANUT BUTTER CRUNCH RECIPE - NICOLE HALEY
From foodandwine.com
5/5 (2)Total Time 20 minsCategory Dessert
- Line a 9-inch-square pan with foil. In a medium saucepan, stir the sugar with the corn syrup and water. Add the butter and bring to a boil over high heat, stirring to dissolve the sugar. Attach a candy thermometer to the pan and cook over moderately high heat until the caramel reaches 285°, about 10 minutes.
- Meanwhile, in a large heatproof, microwave-safe bowl, combine the peanut butter with the peanuts and salt. Heat the peanut butter mixture in the microwave at high power for about 11/2 minutes, until melted and hot. Stir well.
- In a small bowl, whisk the vanilla with the baking soda. As soon as the caramel reaches 285°, carefully stir in the baking soda mixture; the caramel will foam and bubble up.
- Immediately pour the caramel into the melted peanut butter mixture and, using a heatproof spatula, fold together as quickly as possible. You want the mixtures to be combined but not homogenized; the candy will come together very fast.
PEANUT CRUNCH | 12 TOMATOES
From 12tomatoes.com
Servings 10-12Total Time 40 minsEstimated Reading Time 2 mins
- In a large saucepan over medium heat, combine sugar, corn syrup, and water. Cook, stirring occasionally, until mixture reaches 240°F or soft ball stage, about 20 minutes.
- Add peanuts and butter and continue cooking until mixture reaches 290°F or hard crack stage, about 10-12 minutes.
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