Caramelpeanutandchocolateicecream Recipes

Steps:

• Preheat oven to 350°F Grease a 9x13-inch baking pan.
• Cookie Base: In a heavy, medium saucepan over low heat, warm chocolate and butter, stirring often, just until melted and smooth. Do not heat mixture any more than necessary. Remove from heat. Add brown sugar and salt; beat by hand until smooth. Stir in vanilla and eggs. Add flour 1/2 cup at a time, blending well after each addition. Spread evenly into prepared pan. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on rack 1 hour.
• Caramel Topping: In a heavy, medium saucepan, combine all ingredients except vanilla. Cook over medium-high heat, stirring occasionally, until mixture reaches 230°F on a candy thermometer or forms a 2-inch wide thread when dropped from a spoon (should take about 25 minutes). Immediately remove from heat; stir in vanilla and nuts. Spread hot caramel evenly over cookie base. Let stand until cool.
• Chocolate Glaze: In a small saucepan, combine chocolate and cream. Warm over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat; stir in vanilla. Drizzle over caramel in a lacy pattern. Or pour melted chocolate into a pastry bag and pipe over caramel.
• Let chocolate set before cutting into 54 (about 1x2-inch) bars, cutting 9 strips one way and 6 strips the other way. Store in an airtight container at room temperature for up to 10 days or freeze for longer storage.

Steps:

• Heat oven to 325°F.
• Grease a 9-inch square pan.
• In medium bowl, combine 1/2 c powdered sugar, 1/2 c butter and 1 tablespoon whipping cream.
• Blend well.
• Lightly spoon the flour into measuring cup and level off.
• Add the flour to the powdered sugar mixture and mix until crumbly.
• With floured hands, press evenly in the greased pan.
• Bake at 325° for 15-20 minutes or until firm to touch.
• Meanwhile, in a medium saucepan, combine caramels and 1/3 cup whipping cream.
• Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally.
• Remove from heat and add pecans, stirring well to coat.
• Immediately spoon over the baked crust (spread carefully to cover).
• Over low heat, in a small saucepan, melt 1 teaspoon butter and chocolate chips, stirring constantly.
• Stir in 2 tablespoons whipping cream and drizzle over the filling.
• Refrigerate 1 hour or until the filling is firm.
• Cut into bars.

Steps:

• Pour Caramel Bits into a microwave-safe bowl, with 2 teaspoons of water and microwave in 30 minute increments, stirring in between each heating. It took 1 ½ minutes to melt the caramels with only a few left unmelted. Stirring the warm, creamy caramel allowed the last chunks to completely melt and be incorporated.
• Pour the jar of peanuts into the caramel and stir to completely coat all peanuts.
• Drop by spoonful onto a buttered or greased sheet of wax paper, or a silicone baking mat. Allow the caramel clusters to cool and set up, about 10 minutes.
• While the clusters cool, prepare the dipping chocolate. In a microwave-safe bowl add the butter and chocolate. Breaking the chocolate into small pieces along the perforations to helps it melt more quickly.
• Again, 30 second increments in the microwave, stirring in between each, will help the chocolate melt quickly and prevent burning or scorching. After 1 ½ minutes, you may still have a few soft chunks of chocolate in the mixture, but stirring will allow them to melt and be combined with the melted chocolate dip.
• After the chocolate is melted, dip each cluster into the chocolate and turn it to be sure all sides are covered. Lift the cluster out of the chocolate on the tines of a fork. Gently tap the fork handle against the rim of the bowl, allowing excess chocolate to drip through the tines of the fork, back into the bowl.
• Place the clusters back onto the prepared surface and leave them to cool and harden 1 to 2 hours.

Steps:

• Preheat oven to 325° F .
• Place walnuts on a baking sheet and toast 10 to 15 minutes or until golden.
• Combine honey, water and oil in a skillet and bring to boil.
• Reduce heat to medium and stir in walnuts. Cook, stirring frequently until all liquid has evaporated, about 1 minute.
• Transfer nuts to a bowl.
• Combine sugar and salt and toss with nuts. Spread nuts on a cookie sheet to cool and dry.
• Store in an airtight container.
• If you like sweet and hot, you can add some hot chili powder to the mix for a different but yummy tasste!

Steps:

• Preheat oven to 250°F.
• Pour pecan halves into greased 9x13" pan and place into oven for 5 minutes.
• Melt butter in medium saucepan over medium heat.
• Stir in brown sugar and corn syrup and cook until sugar is dissolved (this takes at least 3-4 minutes).
• Remove pecans from oven and pour into saucepan/caramel mixture.
• Stir to coat and pour back into 9x13" pan.
• Place back into oven for 45-60 minutes stirring every 15 minutes or so.
• Remove pan and spread pecans onto parchment paper or silpat (I've used wax paper but it sticks at times-if it does put in fridge and remove when cold).
• Separate pecans as they cool (2 forks work well).
• I often HALF this because I can't keep out of them!

Steps:

• In a large mixing bowl, beat egg whites and water until foamy. Add the almonds, pecans and cashews; stir gently to coat. Combine the brown sugar, pie spice and pepper; add to nut mixture and stir gently to coat.
• Spread into a greased 15"x10"x1" baking pan. Bake at 325 degrees for 30 minutes, stirring every 10 minutes. Cool. Store in airtight container.