PISTACHIO CARAMELS
This is a rich and delightful caramel, but just a little different thanks to the pistachios. The combination sounds a little different, but believe me, it is a marriage made in heaven. My grandmother used to make these and they never lasted very long......so good!
Provided by BlueHyacinth
Categories Candy
Time 40m
Yield 65 squares
Number Of Ingredients 6
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.
Nutrition Facts : Calories 76.5, Fat 3.6, SaturatedFat 1.8, Cholesterol 10, Sodium 17.6, Carbohydrate 11.4, Fiber 0.2, Sugar 8.1, Protein 0.5
MISS BROWN'S PEANUT-PISTACHIO CARAMEL CORN
Do you remember that caramel corn mixed with peanuts that would come in a small cardboard box and have a toy hidden inside? Well, this is my version, with a Gullah spin. I add a mixture of nuts and sesame seeds (known as benne seeds in Gullah and Low Country cooking) to the buttery, sweet caramel corn.
Provided by Kardea Brown
Time 1h45m
Yield 18 to 20 servings (20 cups)
Number Of Ingredients 12
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.
CHAI-SPICED CRèME CARAMELS WITH RASPBERRIES AND PISTACHIO PHYLLO CRISPS
Categories Berry Dessert Bake Valentine's Day Raspberry Pistachio Phyllo/Puff Pastry Dough Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Bring milk, cream, cardamom, peppercorns, fennel seeds, cinnamon sticks, and cloves to a boil in a heavy saucepan over moderate heat. Remove from heat and let stand, covered, 15 minutes.
- Meanwhile, cook granulated sugar in a dry small heavy saucepan over moderate heat, swirling pan (to help sugar melt evenly), until sugar is melted into a deep golden caramel. Immediately pour caramel into ramekins, tilting to cover bottoms evenly.
- Whisk together whole egg and yolk in a large bowl. Bring spiced milk to a boil again, then add to eggs in a slow stream, whisking. Pour custard base through a fine sieve into a 2-cup measure. Add brown sugar and a pinch of salt, then stir until sugar is dissolved. Divide custard between ramekins.
- Bake custards in a water bath in middle of oven until set but still trembling slightly, about 30 minutes. (Custards will continue to set as they cool.) Remove ramekins from water and cool crème caramels on a rack. Chill, loosely covered with plastic wrap, until cold, at least 3 hours.
- Just before serving, run a knife around inside edges of ramekins. Arrange raspberries, open ends up, over entire surface of custards, pressing gently to adhere. Place a pistachio phyllo crisp over each ramekin and invert onto a plate, then carefully remove ramekins.
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