Toasted Almond Caramels Food

TOASTED ALMOND CUPCAKES WITH CARAMEL FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).Place Reynolds Baking Cups in each of 24 regular-size muffin cups. In shallow pan, toast almonds 6 to 10 minutes, stirring occasionally, until golden brown. Cool 15 minutes. Reserve 1 cup almonds for garnish. In food processor, grind remaining almonds until finely ground.
• In large bowl, beat cake mix, water, oil, whole eggs and almond extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in ground almonds. Divide batter evenly among muffin cups.
• Bake and cool as directed on box for cupcakes.
• In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.
• Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting. Store loosely covered.

CANDIED ALMONDS

Steps:

• Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.

TOASTED ALMOND CARAMELS

Steps:

• Line an 8-in. square dish with foil; butter the foil with 1 teaspoon butter. Set aside. , In a heavy saucepan, combine the sugar, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently without stirring for 4 minutes., Remove from the heat; slowly stir in cream. Return to the heat; cook, without stirring, over medium-low heat until a candy thermometer reads 245° (firm-ball stage). Remove from the heat; stir in vanilla and almonds. , Pour into prepared pan (do not scrape sides of saucepan). Cool completely. Using foil, lift caramel out of pan. Discard foil; cut caramel into squares. Wrap individually in waxed paper or foil; twist ends.

SMOKED ALMOND CARAMELS

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.

TOASTED COCONUT, ALMOND AND CARAMEL CHEESECAKE

Steps:

• Topping:.
• In a nonstick skillet melt the butter on low heat. Add coconut and almonds to the butter till is toasted brown, stirring occasionly(This will take up to a hour or two. After this is toasted, set aside to cool off to room temperature.
• Base:.
• In a bowl combine cream cheese and condensed milk until creamy. Add Cool Whip and mix.
• Put it all together:.
• Put 1/4 of the creamy mixture in each pie shell and spread till level.
• Put 1/4 of toasted mixture on top and lightly press down. Drizzle caramel topping on top(I usually go in a spiral and then back in forth).
• Repeat with base, topping, and caramel topping.

SUGARED TOASTED ALMOND SALAD TOPPING

Steps:

• Line a baking sheet with waxed paper.
• Cook and stir almonds and sugar in a skillet over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. Transfer almonds to the prepared baking sheet to cool completely.

TOASTED ALMOND CUPCAKES WITH CARAMEL FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).
• Place paper baking cup in each of 24 regular-size muffin cups.
• In shallow pan, bake almonds 6 to 10 minutes, stirring occasionally, until golden brown: cool 15 minutes.
• Reserve 1 cup almonds for garnish.
• In food processor, grind remaining almonds until finely ground.
• In large bowl, beat cake mix, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds.
• Beat on medium speed 2 minutes, scraping bowl occasionally (Batter will be lumpy.)
• Fold in ground almonds.
• Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes.
• Remove from pan to cooling rack.
• Cool completely, about 30 minutes.
• In 2-quart saucepan, melt butter over medium heat.
• Stir in brown sugar.
• Heat to boiling, stirring constantly.
• Reduce heat to low; boil and stir 2 minutes.
• Stir in milk.
• Heat to boiling.
• Remove from heat.
• Cool to lukewarm, about 30 minutes.
• Gradually stir powdered sugar into brown sugar mixture.
• Place saucepan of frosting in bowl of cold water.
• Beat with spoon until smooth and spreadable.
• If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.
• Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting.
• Store loosely covered at room temperature.