Caramel Corn With Smoked Almonds And Fleur De Sel Recipes

Steps:

• Prep the pan.
• Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
• Boil the sugar.
• In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
• Heat the cream.
• In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
• Finish the caramel.
• When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
• Fill the pan.
• Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
• Cut the caramel.
• When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
• Roll it up.
• Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
• Cut into pieces.
• Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.
• Wrap the candies.
• Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

Steps:

• Preheat the oven to 300°. Combine the honey, butter, molasses, vanilla and salt in a small saucepan. Bring to a boil over medium-high heat; boil, stirring, until the butter melts, about 2 minutes.
• Pour the caramel over the popcorn in a large bowl; toss well. Spread the popcorn evenly on a rimmed baking sheet.
• Bake, checking often, until the popcorn is crisp, 10 to 15 minutes. Transfer the pan to a rack to cool completely.

Steps:

• Line a large baking sheet with parchment paper or aluminum foil and grease generously with the spray. Generously spray a large bowl and all but the handle part of a large spoon or rubber spatula.
• Combine the popcorn, salt and oil in a large deep pot with a lid and stir to coat the kernels in oil. Place the pot over moderately high heat, cover with a lid and cook, shaking the pot frequently to redistribute the kernels. Cook until all the kernels have popped, 6 to 8 minutes. Transfer the popcorn to the large prepared bowl, discarding any un-popped kernels.
• Combine 1/4 cup water, the sugar and corn syrup in a large deep pot over moderately high heat and stir to combine. Cook, undisturbed, until the mixture develops a light amber color, about 10 minutes. Remove the pot from the heat, add the butter and baking soda and stir continuously to melt the butter and combine the ingredients, about 20 seconds. Working quickly, pour the sugar mixture (caramel) over the popcorn, and add the almonds, cashews and chocolate, if using. Use the prepared spoon to stir everything together, trying to evenly coat the popcorn and nuts in caramel. Sprinkle with sea salt. Break the caramel corn into smaller, bite-size pieces and serve.

Steps:

• Spray a 12-count muffin pan, liberally, with vegetable oil cooking spray. Put the almonds in the bottom of each muffin cup and set aside.
• For the caramel: In a 3-quart, heavy-bottomed saucepan, combine the cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Let the mixture cool for 30 seconds. Using a long-handled, metal spoon, carefully spoon the caramel over the nuts. Allow the caramel to harden, at room temperature, for 1 hour.
• Put the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes. Spoon the chocolate over the caramel and refrigerate for 30 minutes. Using a thin-bladed spatula, remove the turtles from the pan (caramel will be hard). Let the turtles stand at room temperature for at least 1 hour (to allow the caramel to soften) before serving.
• Store in an airtight container at room temperature.

Steps:

• Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
• In a deep saucepan (6 inches diameter * 4 1/2 inches deep), stir together 1/4 cup water with the sugar, and corn syrup, and bring to a boil over medium-high heat. Continue to boil until the mixture is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
• In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat, and set aside.
• When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful! It will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium low heat for about 10 minutes, until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours until firm.
• When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with the long end, roll the caramel up tightly into an 8 inch log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glacene or parchment papers into squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator and serve the caramels chilled.

Steps:

• Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil and spray with oil; set aside.
• Bring the cream and butter to a simmer in a small saucepan; remove from the heat and set aside.
• In a medium-sized heavy saucepan over medium heat, heat the sugar, agave syrup, and water, stirring until the sugar dissolves. Boil, gently swirling the pan, until the sugar turns a dark golden color (350°F on a candy thermometer).
• Carefully stir in the cream mixture (the mixture will bubble vigorously) and boil, stirring often, until the liquid reaches 248°F, about 12 minutes. At that point, a drop of the mixture dribbled into a glass of cold water will form a ball that will be firm enough to lift up but flexible enough to flatten between your fingers (soft-ball stage).
• Remove the sugar from the heat and quickly stir in the fleur de sel. Immediately pour into the prepared baking pan. Sprinkle with the smoked salt. Allow to cool at room temperature until firm, about 1 1/2 hours more.
• Invert onto a cutting board and peel off the paper. Cut into 1-inch squares and wrap each piece in a 4-inch square of wax paper or cellophane, twisting the ends to close.
• Invert Sugar
• If you can't find agave syrup, you can use invert sugar instead. It's very easy to make, and assures your caramel will come out smooth and silky. Mix 3 cups granulated sugar, 1 1/2 cups water, and the juice of 1/2 lemon in a saucepan over medium-high heat. Bring to a boil, then lower the heat and simmer for 30 minutes. The resulting invert sugar liquid can be stored indefinitely in a small plastic container.

Steps:

• Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
• Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
• Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
• Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
• *Available at specialty foods shops and SaltWorks (800-353-7258).

Steps:

• Heat oven to 200°. Place popcorn and almonds in very large roasting pan or divide popcorn mixture between 2 ungreased rectangular pans, 13x9x2 inches.
• Heat brown sugar, butter, corn syrup and salt in 2-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
• Pour sugar mixture over popcorn; toss until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on aluminum foil or cooking parchment paper. Cool completely, about 30 minutes. Store tightly covered.