CARAMEL CRACKERS 'N' NUTS
Here is a favorite snack of mine that I find addictive. I love to give them as gifts during the holidays in gift wrapped covered coffee cans with a plastic bag lining the inside.-Betty B. Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 1h25m
Yield about 3 quarts.
Number Of Ingredients 7
Steps:
- In a large greased bowl, combine crackers and peanuts; set aside. In a large heavy saucepan, combine the brown sugar, butter and corn syrup. Cook over medium heat until a candy thermometer reads 280° (soft-crack stage), stirring occasionally. , Remove from the heat. Stir in baking soda and vanilla. Pour over cracker mixture; quickly stir until evenly coated. , Transfer to two greased 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Cool; break apart. Store in airtight containers.
Nutrition Facts : Calories 196 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 240mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
NUTTY CARAMEL CORN
This is what I call real Chicago regional cuisine. Garrets, a popcorn shop in Chicago with lines out the door always, is famous for it's caramel corn and cheese corn. I love them both and have been known at times to mix the two for that favorite of flavor combinations, salt and sweet. Cracker Jack, the best known brand of caramel corn was invented and is produced in Chicago since 1893 when it was shown, of course, at the Colombian exhibition. We're known as the Candy Capital because of the large number of Candy Manufacturers that have made Chicago there home because of good railway systems to bring in ingredients from far away and plenty of corn all over the state to make the main ingredient, corn syrup. My favorite "toy surprise inside" was a miniature blue toaster with a piece of toast. It was about 1 inch big and I still have it in my charm collection with my play food. null You can, of course, use what ever your favorite kind of nuts are. Spanish peanuts are the classic, but think open-minded and try something different. Pistachios or pine nuts perhaps.
Provided by Food Network
Categories dessert
Time 35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Pour the sugar into the center of a deep saucepan fitted with a candy thermometer. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until golden caramel, about 10 to 15 minutes, swirling the mixture occasionally to even out the color.
- Turn off the heat and stir in the butter. Add the popcorn, pecans, and cashews. Pour onto a silicone baking mat on the counter, or a marble surface. Let the mixture cool a few minutes; then start breaking it up into clusters, working quickly so it doesn't harden and you don't burn yourself. Store in an airtight container for up to 1 week.
- Note: I use Black Diamond Popcorn with its petit size "hulless" kernel. To popcorn properly, place the kernels in a heavy-bottomed large pot and cover then with oil. Put the lid on and cook on high until you hear the first pop. Immediately take it off the heat and let it sit 1 minute. Then return it to the heat and finish popping, shaking the pan the whole time. I don't know why this is better but this is what my dad does and his popcorn was always the best.
CARAMEL APPLES WITH CRUSHED NUTS RECIPE BY TASTY
Bring in fall with some homemade caramel apples. Make your caramel dip, which comes together with less than five ingredients and can be stored and reheated on the stove. Then roll your apple in you favorite nut topping and coat to your heart's desire! (see guidelines)
Provided by Nichi Hoskins
Categories Desserts
Time 1h
Yield 8 apples
Number Of Ingredients 9
Steps:
- Set a wire rack over a baking sheet and grease both with nonstick spray.
- Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn't crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
- Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
- Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10-12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes. Carefully transfer to a heatproof liquid measuring cup or bowl.
- Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
- Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20-30 seconds to remove excess caramel. Roll the apple in the crushed nut topping and place upright on the baking sheet. Repeat with the remaining apples.
- Serve the apples immediately, or let set at room temperature for 1 hour. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2-3 days.
- Enjoy!
Nutrition Facts : Calories 613 calories, Carbohydrate 80 grams, Fat 36 grams, Fiber 8 grams, Protein 6 grams, Sugar 65 grams
CARAMEL CRACKERS SNACK MIX
Make and share this Caramel Crackers Snack Mix recipe from Food.com.
Provided by Karen..
Categories Lunch/Snacks
Time 1h15m
Yield 9 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 250*.
- Combine crackers and nuts in a greased, large shallow baking pan.
- In a saucepan, bring butter, sugar, and corn syrup to a boil and cook for 5 minutes.
- Remove from heat and add vanilla and soda.
- Pour caramel mixture over crackers and nuts; stir well.
- Bake for 1 hour, stirring every 15 minutes.
- Pour onto waxed paper and break apart; allow to cool.
- Store in airtight container.
Nutrition Facts : Calories 378.8, Fat 22.8, SaturatedFat 8.2, Cholesterol 27.1, Sodium 429.1, Carbohydrate 42.2, Fiber 2, Sugar 28.4, Protein 6.1
CHOCOLATE CARAMEL CRACKER BARS
Make them on Saturday and they'll be gone by Monday! These chocolate and caramel bars with a cracker crust are just that good. -Ally Billhorn, Wilton, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 27 bars.
Number Of Ingredients 6
Steps:
- Line a 9-in. square baking pan with foil and grease the foil with 1 teaspoon butter. Arrange a single layer of crackers in the pan., In a large saucepan, combine milk, brown sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir 7 minutes. Remove from heat. Evenly spread a third of the mixture over the crackers. Repeat cracker and caramel layers twice., Immediately sprinkle chocolate chips over caramel; let stand 3-5 minutes or until glossy. Spread over top. Cover and refrigerate 2 hours or until chocolate is set. Using foil, lift layers out of pan; cut into 3x1-in. bars.
Nutrition Facts : Calories 176 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 126mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
CARAMEL CRACKERS
Make and share this Caramel Crackers recipe from Food.com.
Provided by grandma2969
Categories Lunch/Snacks
Time 1h10m
Yield 9 cups
Number Of Ingredients 7
Steps:
- preheat oven to 250*.combine crackers and peanuts in a greased large shallow baking pan.
- in a saucepan, bring sugar, butter, and corn syrup to a boil and cook 5 minutes.
- remove from heat, add vanilla and baking soda.
- pour caramel mixture over crackers and peanuts.stir well.
- bake 1 hour, stirring every 15 minutes.
- pour onto waxed paper and break apart -- allow to cool.
- store in an airtight container.
Nutrition Facts : Calories 665.7, Fat 37.2, SaturatedFat 10.4, Cholesterol 27.1, Sodium 913.1, Carbohydrate 77.1, Fiber 2.9, Sugar 29.4, Protein 10.3
CARAMEL GRAHAM CRACKERS
A simple but delicious treat. Using both butter and margarine is important.
Provided by Haresj
Categories Desserts Candy Recipes Toffee Recipes
Time 30m
Yield 48
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil.
- Melt butter and margarine together in a saucepan; stir brown sugar into butter mixture until dissolved; bring to a boil, reduce heat to medium, and cook at a boil until caramelized, about 2 minutes.
- Spread graham crackers in a single layer onto prepared aluminum foil. Pour butter mixture over graham crackers. Sprinkle pecans over the crackers.
- Bake in preheated oven until topping begins to solidify, about 12 minutes. Let crackers cool before breaking into pieces to serve.
Nutrition Facts : Calories 75.6 calories, Carbohydrate 6 g, Cholesterol 5.1 mg, Fat 5.8 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1.7 g, Sodium 57.5 mg, Sugar 4.1 g
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