Honey Roasted Peanut And Pretzel Caramel Corn Crunch Recipes

CHOCOLATE PORTER CUPCAKES, PORTER GANACHE, CARAMEL CORN CRUNCH, TOASTED MERINGUE

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a mini cupcake pan with 12 cupcake liners.
• Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside.
• In the bowl of an electric stand mixer with a paddle attachment, cream the sugar and oil together, about 5 minutes. Scrape down the sides of the bowl, and then add the vanilla and coffee extracts and 1 egg at a time, scraping down the sides of the bowl after each addition.
• Whisk your porter beer and cocoa together in a separate bowl and set aside.
• Turn the mixer to low and add your sour cream. Continue with the mixer on the lowest speed and add the flour mixture and cocoa mixture, alternating between the two, beginning and ending with the flour.
• Fill the prepared liners half full with the batter and bake for 30 minutes. Cool.
• For the ganache: In a microwave-safe bowl, heat the porter beer to 130 degrees F. Pour the beer over the white chocolate in a clean medium bowl. Whisk until incorporated. Transfer the ganache into a sauce bottle for use. Hold at room temperature until the cupcakes are cooled.
• For the caramel corn crunch: In a microwave-safe bowl, heat your peanut butter and milk chocolate for 30 second increments until melted. Stir with a spoon between heating. Crush the caramel corn in a food processor until fine. Pour the chocolate mixture over the caramel corn. Stir with a spoon until incorporated. Chill in the refrigerator until set. Scoop with a number 70 ice cream scoop on to a plate lined with waxed paper. Reserve at room temperature until assembly.
• For the meringue: Combine the sugar and egg whites in a saucepan. Whisking constantly over low heat, bring the mixture to 110 degrees F. Pour the egg mixture into a standing mixer fitted with a whip attachment. Whip until it reaches room temperature; the mixture should be light, fluffy and shiny. Add the vanilla extract and salt. This recipe should be done just prior to assembly.
• To assemble: Push the caramel corn filling into the middle of each porter cupcake. Fill in the hole with the porter ganache. Chill until set.
• Fill a piping bag fitted with a star tip half full with the meringue. Pipe on top of the cupcake. Toast the meringue with a kitchen torch. Garnish with caramel corn.

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.

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.

ALMOST-FAMOUS HONEY-ROASTED PEANUTS

Steps:

• Preheat the oven to 400 ̊ F. Lightly coat a rimmed baking sheet with cooking spray.
• Combine the sugar, honey, 3 tablespoons water, the vanilla and 1⁄2 teaspoon salt in a large heavy-bottomed pot. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves. Add the peanuts and cook, stirring occasionally, until the mixture begins simmering, about 1 minute. Continue cooking, stirring constantly, until the sugar mixture dries out and clings to the nuts, 2 to 4 more minutes. Pour onto the prepared baking sheet and spread in an even layer.
• Bake the nuts until the sugar coating begins melting, about 10 minutes. Stir, then continue baking until the nuts are golden brown and glazed in spots, 2 to 4 more minutes. Remove the baking sheet from the oven and stir the nuts to distribute the caramel. Let cool on the baking sheet. Store, covered, at room temperature for up to 1 week.

CARAMEL PRETZEL NUT POPCORN

Steps:

• Place the pretzels, popcorn and peanuts into a large paper bag or, if you have one, a very large bowl. Set aside.
• In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.
• Remove from the heat, and stir in the salt, vanilla, and baking soda. The mixture will foam up when you add the soda, so use a long spoon to stir. Immediately pour the sugar mixture over the popcorn and pretzels in the bag. Shake until evenly coated. For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees F (175 degrees C) for about 10 minutes.