PUMPKIN CARAMELS
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 24 candies
Number Of Ingredients 11
Steps:
- Line an 8 by 4-inch loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom lightly with butter and sprinkle the pumpkin seeds in the bottom.
- Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice, and salt together in a heavy-bottomed medium saucepan. Brush down the sides on the saucepan with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball stage, 248 degrees F, about 18 to 20 minutes.
- Carefully stir in the pumpkin puree. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes more. Remove from the heat and stir in butter and vanilla.
- Pour the caramel over the pumpkin seeds in the prepared pan. Smooth to an even layer. Cool to room temperature.
- When fully cooled peel from the waxed paper or foil and cut into 24 (1-inch) squares. Wrap individually in parchment or waxed paper and store in an airtight container for up to a week.
Nutrition Facts : Calories 92 calorie, Fat 2 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 60 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 0 grams, Sugar 16 grams
POURED CARAMEL
Steps:
- Set the butter in a large saucepot over medium heat. When it's halfway melted, add the sugar and salt. Cook, stirring with a wooden spoon, until the mixture is dark golden brown. It will look grainy and the fat will separate from the sugar and then come back together.
- Remove from the heat and add the evaporated milk while whisking. Be careful! The caramel will bubble up. Scrape up any sugar that's stuck to the bottom of the pan. Make sure the sugar is completely dissolved.
- Set over low heat and cook, whisking often, until very smooth and creamy, about 1 hour. Remove from the heat and cool completely, stirring occasionally.
CARAMEL PUMPKIN DIP
Served with vanilla wafers, graham cracker sticks or even apple slices, this cool, creamy dip from our home economists makes a special autumn snack.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cream cheese and confectioners' sugar until smooth. Gradually add the pumpkin, caramel topping, sour cream, cinnamon and nutmeg, beating until smooth. Serve with dippers of your choice. Refrigerate leftovers.
Nutrition Facts : Calories 54 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 38mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CARLA HALL'S BEIGNETS WITH APPLE AND PUMPKIN WITH CARAMEL DIPPIN
This recipe was featured on the ABC's The Chew.. I love Carla Hall's cooking and her energy! This is an amazing fall recipe that will appear on my thanksgiving table
Provided by GingerlyJ
Categories Dessert
Time 30m
Yield 16 beignets, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Prepare spiced pumpkin mix: Place shredded pumpkin in a towel, roll tightly and wring out to extract as much liquid as possible from the pumpkin. In bowl, Stir in apple, cinnamon, nutmeg, ginger,, 1/4 teaspoon salt and lemon zest.
- Prepare pate a choux batter: Combine flour, salt, baking powder. Set aside.
- In a medium pot combine water, milk & butter. Melt butter and bring mixture to a light boil/simmer. Add flour mixture from above all at once and stir quickly to combine. Stir until smooth. Cook until mixture is dry and doesn't stick to your fingers when pinched. Remove from heat and let cool.
- Add eggs in one at a time and mix until smooth. Stir in spiced pumpkin mixture from above.
- Heat canola oil in deep pot to 350-5 degrees or use deep fryer (fill it 2/3 of the way up with canola oil). Using a small scoop or two spoons, scoop batter into fryer in small batches. Dough should rise to top of oil. Flip/turn in oil to brown on all sides. With spider/slotted spoon, remove beignets from pot. Drain on balled up paper towel. Continue to cook beignets. Sprinkle with cinnamon powdered sugar mixture. Serve immediately!
- Prepare salted caramel dipping sauce: Heat sugar on moderately high heat in a heavy-bottomed 3-quart saucepan. As soon as the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.
- As soon as the sugar crystals have melted (and the sugar is dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted, then remove from heat.
- Slowly add the sour cream/salt and continue to whisk to incorporate. Whisk until the caramel is smooth. Let cool in pan for a couple of minutes before pouring it into a mason jar. Let cool to room temperature. Store in fridge for up to 2 weeks. Warm before serving.
Nutrition Facts : Calories 452.7, Fat 25.9, SaturatedFat 15.4, Cholesterol 154.8, Sodium 350, Carbohydrate 52.1, Fiber 1.1, Sugar 42.3, Protein 5.3
PUMPKIN BEIGNETS WITH CARAMEL DIPPING SAUCE
Steps:
- Beignets 1. Place shredded pumpkin in a towel and roll tightly, wringing out to extract as much liquid as possible. Combine pumpkin, apple, brown sugar, 1 tsp cinnamon, nutmeg, ginger, 1/4 tsp salt and zest. Set aside. 2. Combine flour, 1/4 tsp salt and baking powder. Set aside. Combine water, milk and butter in a medium saucepan. Melt butter and bring mixture to a simmer. Add flour mixture and stir until smooth. Cook until mixture doesn't stick to fingers when pinched. Let cool. 3. Add eggs, 1 at a time, and mix until smooth. Stir in pumpkin mixture. (Batter may be made 1 day ahead. Mixture will be loose.) 4. Heat oil in a deep pot to 350ºF or use a deep fryer (fill 2/3 with oil.) Using a small scoop or 2 spoons, scoop batter into fryer in small batches. Dough should rise to top of oil. Flip or turn in oil to brown on all sides. Remove beignets with a slotted spoon. Drain on paper towels. Sprinkle with remaining 1 tsp cinnamon mixed with powdered sugar. Serve alone or with sauce. Caramel Dipping Sauce 1.Heat sugar on medium-high in a heavy-bottomed 3-quart saucepan. As soon as sugar begins to melt stir vigorously with a wisk or wooden spoon. Stop stirring when sugar comes to a boil. 2. After sugar crystals have melted (and sugar is dark amber in color). immediately add butter to pan. Whisk until butter has melted, then remove from heat. 3. Slowly add sour cream and salt and continue whisking until incorporated. Whisk until caramel is smooth. Let cool in pan for a couple of minutes before pouring into a mason jar. Let cool to room temperature. Store in fridge for up to two weeks. Warm before serving.
More about "carla halls pumpkin beignets with caramel dipping sauce recipes"
EASY PUMPKIN CARAMEL SAUCE - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
HOMEMADE PUMPKIN CARAMEL SAUCE - CRAZY FOR CRUST
From crazyforcrust.com
CARLA HALL'S PUMPKIN BEIGNETS WITH CARAMEL DIPPING SAUCE
From parade.com
Servings 6-8Total Time 30 minsEstimated Reading Time 2 mins
PUMPKIN BEIGNETS WITH CINNAMON VANILLA CARAMEL SAUCE | LIL' LUNA
ARTICLES BY CARLA HALL - PARADE: ENTERTAINMENT, RECIPES, HEALTH, LIFE ...
From parade.com
CARLA HALLS PUMPKIN BEIGNETS WITH CARAMEL DIPPING SAUCE RECIPES
From tfrecipes.com
CARLA HALL'S PUMPKIN BEIGNETS WITH CARAMEL DIPPING SAUCE
From pinterest.com
PUMPKIN BEIGNETS WITH MAPLE DIPPING SAUCE - BROWN SUGAR FOOD …
From bsugarmama.com
BEIGNETS WITH BRANDY CARAMEL SAUCE AND CHOCOLATE BOURBON SAUCE
From foodnetwork.ca
DESSERT DIPPING SAUCES - 3 FLAVORS | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
PUMPKIN SPICE BEIGNETS WITH CARAMEL SAUCE – TRAVEL MEDICINE …
From tmcllclife.com
CARLA HALL'S PUMPKIN BEIGNETS WITH CARAMEL DIPPING SAUCE
From pinterest.com
PUMPKIN CARAMEL SAUCE - THE YUMMY BOWL
From theyummybowl.com
CARLA HALL'S PUMPKIN BEIGNETS WITH CARAMEL DIPPING SAUCE
From pinterest.de
CARLA HALL'S PUMPKIN BEIGNET WITH CARAMEL DIPPING SAUCE 10.10.11
From pinterest.com
CARLA HALL'S PUMPKIN BEIGNETS WITH CARAMEL DIPPING SAUCE
From pinterest.com
CARLA HALL RECIPES | CARLA HALL | FOOD NETWORK
From foodnetwork.com
You'll also love