Tag Archives: caramel

Celebrate Halloween at Home This Year With This Gourmet Miso Caramel Corn

Just when you thought 2020 couldn’t get any scarier, along comes Halloween. And while we don’t know exactly what to expect from this year’s holiday, we do know you’ll need this recipe for miso caramel corn to get you through it. It’s the ultimate salty-sweet combo and it’s an easy treat to pack up and give away or — let’s be real — to enjoy curled up on the couch with your fave scary movie.

Bowl of miso caramel corn

Miso Caramel Popcorn

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 cups

Ingredients:

8 cups popped popcorn (from ½ cup kernels)
⅔ cup packed dark brown sugar
⅓ cup unsalted butter
3 Tbsp golden corn syrup
¼ tsp baking soda
2 Tbsp white miso
2 Tbsp black and white sesame seeds

Ingredients for miso caramel corn on table

Directions:

1. Preheat oven to 250ºF. Line a baking sheet with parchment or a silicone mat. Place popped popcorn in a large bowl. Set aside.

2. Combine sugar, butter and corn syrup in a medium pot. Set over medium-high heat to melt butter. Once butter has melted, stir mixture until combined.

Ingredients for miso caramel corn in pot

3. Bring mixture to a boil, swirling occasionally. Continue to cook until temperature reaches 250ºF on a candy or instant-read thermometer, about 3 minutes. Remove from heat, then whisk in baking soda (be careful as it will bubble up) until it is several shades lighter in colour and mixture is uniform. Whisk in miso and sesame seeds until fully incorporated.

Miso caramel corn sauce in pot

4. Immediately drizzle mixture over popcorn and working quickly, stir to coat. Scrape popcorn onto prepared baking sheet and arrange in an even layer.

Related: 12 Dead-Easy Halloween Cocktails You Need to Try This Year

5. Bake until shiny and crisp, about 20 to 25 minutes. The best way to determine crispness is by carefully plucking a kernel from the baking sheet, letting it cool for a second or two and then trying it. It will still be a bit sticky at this point, but it should have a nice crunch. Let cool completely, about 15 minutes.

Closeup of miso caramel corn

Want more Halloween treats? Try these make-ahead gory white chocolate truffles or these witches’ cauldron cupcakes.

This Upside-Down Apple Cake is a Must-Make Rosh Hashanah Dessert

This flavourful glazed apple cake recipe is a mashup of two of my favourite fall desserts: a simple and delicious honey apple cake that I grew up eating on the Jewish holiday of Rosh Hashanah and a show-stopping upside-down salted caramel apple cake that has become a more recent indulgence. I’ll be serving it for dessert at our Jewish New Year dinner, as well as Thanksgiving, because it’s one of those crowd-pleasing autumn cakes that has something for everyone, from the tender and nutty crumb to the sticky, sweet and salty topping. It’s also made almost entirely in a good old cast-iron skillet, which has become my new go-to for everything from barbecuing to baking.

Upside-Down Apple Cake With Honey and Salted Caramel

Prep Time: 30 minutes
Cook Time: 30 to 40 minutes
Total Time: 60 to 70  minutes
Servings: 8

Ingredients:

Topping
2 Tbsp + ½ cup unsalted butter, divided
4 small or 3 large baking apples such as Gala or Pink Lady, peeled, halved and cores neatly scooped out with a teaspoon or melon baller
⅔ cup dark brown sugar
1 tsp ground cinnamon
⅛ tsp freshly grated nutmeg
¼ tsp kosher salt
1 tsp vanilla extract

Cake
1 cup all-purpose flour
1 cup almond flour, toasted
1 tsp ground cinnamon
⅛ tsp freshly grated nutmeg
1 ¼ tsp baking soda
½ tsp baking powder
1 tsp kosher salt
½ cup unsalted butter, room temperature
¼ cup light brown sugar
⅓ cup light-coloured honey
2 large eggs, room temperature
1 tsp vanilla extract
½ cup whole milk plain Greek yogurt (4% or 5%), room temperature
Flaked sea salt to finish (optional)

Directions:

1. Set the rack in the centre of the oven and preheat to 350°F. Spread almond flour on a parchment- or silicone-lined baking sheet and toast for 10 to 12 minutes, stirring once or twice, until golden. Set aside to cool. Keep the oven on.

2. Meanwhile, heat a 10-inch cast-iron skillet (or other oven-safe pan) over medium heat. Cast-iron takes longer to heat up than other pans, so leave it on for a good 5 minutes before you start cooking for even heat distribution. Add 2 Tbsp butter to coat and arrange apple halves with cut sides down. Cook apples until cut sides are evenly golden brown. (Don’t stir). This can take 5 to 10 minutes or a bit longer, depending on the type of apples you’re using, so keep a close eye on them and rotate as needed. Turn apples over and cook for about 5 more minutes, until slightly tender and juices start to release. Transfer apples to a plate with cut sides up.

3. To make the caramel sauce, add ½ cup butter to the skillet on low heat. When it starts to bubble, stir in brown sugar. Keep stirring until smooth and thickened for about 2 minutes. (If it’s separating, add one or two spoonfuls of very hot water). Remove from heat and stir in cinnamon, nutmeg, salt and vanilla. Let cool for 1 minute. Arrange apples, cut sides down, on top of the caramel sauce, spacing evenly.

4. For the cake: whisk together flour, toasted almond flour, cinnamon, nutmeg, baking soda, baking powder and salt in a large bowl.

5. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter, brown sugar and honey together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, then the vanilla, beating well after each addition. On low speed, beat in half of the flour mixture, then the yogurt, until combined. Beat in remaining flour mixture until incorporated and no flour pockets remain. Do not over-mix.

Related: Transform Those Overripe Bananas Into This Impressive Upside-Down Cake

6. Spoon batter over apples and caramel in skillet, smoothing evenly.

7. Bake until it is evenly browned and the middle springs back when pressed lightly, about 30 to 40 minutes. Let the apple cake cool in the skillet for 10 to 15 minutes, then run a small knife or offset spatula around the edges to loosen and flip over onto a cooling rack or dish. (If any apples stick to the skillet, gently scrape them off and press them back into the top of the cake).

Related: Pomegranate Ginger Chicken for a Sweet and Fruitful Rosh Hashanah

8. Sprinkle lightly with sea salt flakes and serve warm or at room temperature with vanilla ice cream and mint tea. Store covered at room temperature for up to 2 days or up to 1 week in the refrigerator.

Love Claire’s upside-down apple cake? For a main, whip up her vegetarian mujadara dish or seven-vegetable Moroccan couscous.

The Ultimate Dessert Mashup: Caramel Apple Cheesecake Meets Chinese Fried Wontons

Wontons are not just for dumplings: they make delicious, crispy fried desserts too. These caramel apple cheesecake dessert wontons are my cheat version when you just don’t feel like baking an entire cheesecake. They’re filled with a rich caramel, tart Granny Smith apples and yummy cream cheese filling. Bet you can’t have just one!

Caramel Apple Cheesecake Fried Wontons

Prep Time: 15 minutes
Rest Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour, 5 minutes
Servings: 30 pieces

Ingredients:

Caramel Apple Filling
1 cup granulated sugar
6 Tbsp unsalted butter
½ cup heavy cream
Pinch salt
1 tsp vanilla extract
1 ½ cups (about 1-2)  Granny Smith apples, diced

Cream Cheese Filling
4 oz cream cheese, softened
3 Tbsp icing sugar
½ tsp ground cinnamon
½ tsp vanilla extract

Other
1 package of store-bought wontons
1 egg, for sealing
Vegetable oil, for frying

Topping
½ cup granulated sugar
¾ tsp ground cinnamon

Directions:

1. First, you’ll make the caramel sauce. In a heavy bottom sauce pan on medium heat, add the sugar. Heat the sugar, stirring constantly until it begins to dissolve. The sugar will begin to clump together, continue to stir and cook on medium until it’s completely liquid. Carefully stir in the butter, one Tbsp at a time until completely melted. Slowly pour in the heavy cream, the mixture will begin to bubble, continue to stir until the cream is well incorporated. Remove from stove, add the vanilla extract, salt, diced apples and cool completely. Refrigerate until you need to use.

2. In a small bowl, mix together everything for the cream cheese filling until smooth: cream cheese, icing sugar, cinnamon and vanilla.

3. Line a cookie sheet with parchment paper.

Related: 32 Chinese Takeout Dishes You Can Master at Home

4. Take a wonton wrapper, add about 1 tsp of the cold caramel apple filling in the centre and about ½ tsp of the cream cheese filling. Dip your index finger in the egg wash (one beaten egg) and run it along the outer edges of the wrapper, fold it over and press to seal.

5. Place the filled wontons in the freezer for at least 30 minutes before frying.

6. In a deep saucepan, heat the vegetable oil to 360°F. In a bowl, mix together the cinnamon and sugar. Fry the wontons 3-4 at a time for about 2 minutes until lightly golden brown. Place on a paper towel to drain any extra oil and toss in the cinnamon sugar while still hot. Enjoy warm with a drizzle of the remaining caramel sauce.

Love Sabrina’s baking? Check out her no-bake key lime pie icebox cakecheesecake pastry pockets and easy peach plum cobbler.

Must-Make Vegan Apple Crumble Tart with Salted Caramel

This delicious and decadent vegan salted caramel apple crumble tart is perfect for fall, but definitely one to add to your arsenal year round. Why not go apple picking with the family and then bake up this dreamy dessert together!

Vegan Baking Tip: use Earth Balance Buttery Spread as your vegan butter, not margarine. Margarine often has added or hidden ingredients that aren’t vegan friendly and unlike most margarine varieties, Earth Balance Buttery Spread acts the same as real butter in baking.

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 1 tart (approximately 8 servings)

888_apple-crumble-tart2

Ingredients:

For the crust:
1/2 cup almonds
1/2 cup pecans
1 cup all-purpose flour
4 Tbsp cold vegan butter
3 Tbsp maple syrup
1/4 tsp sea salt

For the filling:
3 apples
3 Tbsp coconut sugar
2 Tbsp lemon juice
1 Tbsp all-purpose flour
1 tsp cinnamon

For the crumble topping:
1 cup rolled oats
1/4 cup coconut sugar
1/4 cup all-purpose flour
6 Tbsp cold vegan butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp all-spice

For the salted caramel:
1 cup coconut sugar
1/4 cup non-dairy milk
3 Tbsp vegan butter
1/4 tsp sea salt

888_salted-caramel

Directions:
1. In a food processor, blend almonds and pecans into a fine meal, then add the remaining crust ingredients and blend until well combined. It should stick together when you pinch it.
2. Press into a 9 1/2″ fluted pie pan with a removable bottom. Poke a few holes in the surface of the crust with a fork and bake in a pre-heated 350°F oven for 8-10 minutes. Time may vary depending on your oven, so watch it closely. It should be half-baked with a slight colour difference.
3. Remove pie crust from the oven and place on a cooling rack while you make the filling and topping.
4. Peel, core, quarter and thinly slice the apples. Mix apples and filling ingredients together with your hands in a mixing bowl until well coated.
5. In another mixing bowl, blend the crumble topping ingredients together with your hands until it comes together into large crumbs.
6. Layer apple slices in the crust and top with the crumble topping evenly. Bake at 350°F for 25 minutes.
7. While the tart is baking, make the salted caramel by combining the ingredients in a small saucepan over medium heat. Whisk constantly for 7 minutes as it thickens. Remove from heat.
8. Allow the baked apple crumble tart to cool for 10-15 minutes before slicing.
9. Just before serving, drizzle some salted caramel over the entire tart with a spoon.

Note: The caramel recipe makes extra so that you can bring it to the table for guests to add more!

See more from hot for food on their YouTube channel.

Apple Napoleons with Dulce de Leche

The flavours of apple, cinnamon and dulce de leche marry exquisitely in this decadent, tasty dessert. Head to your local farmer’s market for some freshly picked apples and indulge in this after-dinner delight.

Watch this dessert come to life in this video and then try the recipe yourself below:

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 6

888_apple-napoleon

Ingredients:
1 package frozen puff pastry, thawed
1 cup mascarpone
1 Tablespoon brandy
2 Tbsp icing sugar
2 Tbsp butter
4 apples, cored, peeled and sliced
1/2 tsp ground cinnamon
1/2 cup dulce de leche (approximately)
1 tsp vanilla extract

Directions:
1. Preheat the oven to 375°F. Roll cold puff pastry out on a lightly floured surface, into two 9 x 12-inch (30 x 23cm) rectangles. Arrange each piece of puff pastry on a parchment-lined baking sheet. Top with a second piece of parchment paper and a second baking sheet. Bake, rotating halfway, for 30 minutes or until golden. Cool completely.
2. Cut each piece, using a serrated knife, into 9 equal rectangles; set aside. The puff pastry can be prepared and stored in an airtight container for up to 2 days in advance. With electric mixer, beat mascarpone with brandy and icing sugar until light and fluffy; keep chilled. Store, covered and refrigerated, for up to 2 days.
3. Melt butter in large skillet set over medium-high heat. Add apples and cinnamon; sauté for 5 to 7 minutes or until tender. Stir in dulce de leche and vanilla, cook, stirring, for 3 to 5 minutes or until heated through.
4. Add a dollop of mascarpone over 6 pieces of puff pastry; top with some apples. Repeat layers once and cap with remaining puff pastry. Drizzle additional dulce de leche on top. Serve immediately.

Notes: Substitute caramel sauce for the dulce de leche, if desired.

Super Easy S’mores Popcorn

From Oreos and Goldfish, to Ben & Jerry’s and Sprinkles Cupcakes, companies everywhere have come out with a chocolate, graham cracker and marshmallow version of their signature treats to please customers everywhere. Somehow s’mores have become the Pumpkin Spice Latte of the warm weather season.

To carry on with the trend everyone seems to be so fond of, I gave one of my own favourite snacks the s’mores treatment. I topped sea salt popcorn with drizzled milk chocolate, toasted ‘mallows, graham cracker bits and a little bit of caramel, to create a treat that’s the perfect mix of sweet and salty.

Smores Popcorn 1

Prep Time: 20 minutes
Cook Time: 2 minutes (to roast the marshmallows)

Ingredients:
1 bag sea salt popcorn
1/4 cup unsalted butter
1/2 cup light brown/golden sugar
1 cup milk chocolate chips
1/4 cup mini marshmallows
1/4 cup broken graham crackers

Smores Popcorn 2

Directions:

1. Line a baking sheet with parchment paper and spread the bag of popcorn over the entire surface. Preheat oven to broil on high.

Smores Popcorn 3

2. In a small saucepan on medium-high heat, melt the butter and stir in the sugar. Cook while stirring until completely combined and smooth.

Smores Popcorn 4

3. Pour the caramel over the popcorn. Be sure to work fast as the caramel dries quickly and becomes difficult to spread.

Smores Popcorn 5

4. Divide the chocolate chips into two batches and heat them in the microwave for about 45 seconds or until melted. Mix with a spoon until smooth and drizzle over popcorn. Repeat with remaining chocolate chips.

Smores Popcorn 6

5. Sprinkle the marshmallows on top and place the pan on the top shelf of the oven to roast the marshmallows. Be alert: you only want the marshmallows to be lightly golden, and this can take as little as 30 seconds to 2 minutes. Make sure you remove the pan from the oven before the chocolate gets burnt.

Smores Popcorn 7

6. While still warm from the oven, sprinkle the graham crackers on top. Gently press to help them stick to the chocolate.

Smores Popcorn 8

7. Refrigerate for about an hour and break into pieces.

Smores Popcorn 10

Enjoy!

headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

Food Fetish: How to Make Salted Butter Caramels

how-to-make-salted-caramels

Soft, chewy and full of buttery goodness, these homemade salted butter caramels are an unexpected cookie-swap alternative and are a snap to whip up.

When I was a kid, the only caramels I knew of were those hard-as-a-rock Halloween candies that threatened to remove fillings and practically broke your teeth. That all changed when I discovered the salted caramels from a chic little bakery in Toronto’s east end. These were not the candies of my youth. No, these were soft and buttery and had the slightest dusting of flaky salt that catapulted them into a new, much more grown-up stratosphere. In an instant, I was converted and never looked back.

This holiday season, give your oven a rest and shake up your cookie swap by taking a crack at these homemade salted butter caramels instead.

(Adapted from Bon Appetit)
Ingredients:

Nonstick vegetable oil spray
? cup heavy cream
1 vanilla bean, halved lengthwise
2 cups sugar
2 tablespoons light corn syrup
Fleur de sel or flaky sea salt (such as Maldon)
4 tablespoons (½ stick) unsalted butter, cut into pieces

how-to-make-salted-caramels-recipe

Directions:

1. Coat 8×8″ baking pan with nonstick spray and line with parchment paper leaving a 2” overhang on all sides.

2. In a small saucepan, scrape seeds from vanilla bean into the cream and then add the pod. Heat until cream starts to steam, remove from heat and discard vanilla pod.

3. In another small saucepan, bring sugar, corn syrup, and ¼ cup water to a boil over medium-high heat. Boil, swirling pan occasionally (don’t stir) and brushing down sides with a wet pastry brush, for about 5 minutes or until mixture turns a deep shade of amber. Remove from heat and stir in vanilla cream and a pinch of fleur de sel. Return to medium heat and cook, swirling until caramel is smooth, about 1 minute.

4. Remove caramel from heat and a little at a time, whisk in butter. Pour mixture into prepared baking pan and let cool 4 hours or overnight.

5. Use the parchment paper to lift caramels from the pan; cut into small, 1/2” pieces and sprinkle with fleur de sel.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

5 Mind-Blowing Caramel Desserts

Caramel, the sticky-sweet love child of melted sugar, water and, if you’re lucky, a pad of butter, is a delectable ingredient in this indulgent dessert. Send your meal over the top with one of these impressive caramel-drenched desserts.

1. Salted Caramel Apple Sundaes

Steeped with aromatic vanilla and warming cinnamon, this luxurious apple-caramel sauce poured over rich PC® Black Label Salted Caramel Ice Cream is sheer decadence. For added crunch, sprinkle with toasted pecans and, to really wow them, add few crispy Belgian waffle cookies.

PCBL-Apple-Sundae

2. Beignets with Brandy Caramel Sauce and Chocolate Bourbon Sauce

Beignets are those little puffed squares of fried dough that are synonymous with the city of New Orleans. While these mini fritters are perfect the way they are, pairing them with rich caramel and chocolate dippers makes them simply irresistible.

christine-cushing-beignets

3. Chocolate Tart with Caramel Sauce

The only thing better than serving a chocolate tart as the grand finale to a meal, is serving a chocolate tart drizzled with warm and gooey caramel sauce.

pitchin-in-chocolate tart

4. Salted Caramel Pots de Crème

Silky-smooth caramel pudding topped with the unexpected crunch of fleur de sel. This delicious little pot de crème is sinfully addictive and so easy to replicate, it’s bound to become a regular indulgence.

salted-caramel-pots-de-creme

5. Molten White Chocolate Caramel Cakes

Sometimes using chocolate in desserts can get a bit predictable, so spice it up with this white chocolate and caramel treat. Sprinkle a dusting of Maldon sea salt on top for a swoon-worthy treat.

chuck-hughes-molten-caramel