Bourbon-Sea Salt Caramels

Bourbon-Sea Salt Caramels

 Ingredients

Nonstick vegetable oil spray
2 cups sugar
1/2 cup light corn syrup
1 14-ounce can sweetened condensed milk
1/2 cup (1 stick) unsalted butter, 

    cut into small pieces
2 tablespoons bourbon
1/2 teaspoon kosher salt
Flaky sea salt (such as Maldon)Special equipment: A candy thermometer

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Directions:

Lightly coat an 8x8" baking pan with nonstick spray and line with parchment paper, leaving a 2" overhang on 2 sides; spray parchment.

Bring sugar, corn syrup, and 1/2 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.

Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°F. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into 3/4" pieces, and wrap individually in parchment paper.

DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.

Yield 81 pieces 3/4" square

Cardamom Poached Chocolate Dipped Apricots

Cardamom Poached Chocolate 

Dipped Apricots

Ingredients:

2 cups water

2 cups granulated sugar

12 cardamom pods, crushed

1 teaspoon ground cardamom

1 pound dried apricots

4 oz. white chocolate

4 oz. milk chocolate

2 oz. chopped white pistachios

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Directions:

Bring to a boil, water, granulated sugar, crushed cardamom pods, and ground cardamom, boil five minutes.  Lower heat and add apricots, simmer for 20 minutes until soft and infused with syrup.  Drain on a rack.

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Melt chocolate in two separate pots over low heat.  Divide apricots into three portions.  With a dipping fork or skewer, dip one-third into milk chocolate, one-third into white chocolate and one-third into pistachios leaving a little piece of apricot uncovered. 

Spiced Nuts

Spiced Nuts

Ingredients:

1 cup unsalted cashews

1 cup unsalted pecans

1 cup unsalted almonds

1 cup unroasted peanuts

1 large egg white

1 teaspoon water

1/3 cup sugar

2 teaspoons Kosher style flake salt  

2 teaspoons Garam Masala

1 teaspoon ground cardamom

1/4 teaspoon cinnamon

1 teaspoon cayenne pepper

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Directions:

Preheat oven to 250 degrees.  Line a baking sheet with parchment paper or foil.  In a large bowl, beat / whisk the egg white and water until frothy.  Add the nuts and toss evenly to coat.  In a small bowl, combine the sugar, salt, and spices.  Mix well.  Add the spice mix to the nuts and stir well to coat.  Spread the nuts in a single layer on the baking sheet and bake at 250 degrees for 40 - 50 minutes, stirring halfway through baking.  Let cool on the baking sheet, stirring / breaking up every few minutes.  Yield 4 cups. 

Billes De Noisettes Au Chocolate / Chocolate Dipped Hazelnut Marbles

Chocolate Dipped Hazelnut Marbles

We were visiting with our youngest daughter Barbara who inspires me with her interest in nutrition and ability preparing food. She usually has new cookbooks for me to scan and I found a recipe that has hazelnuts as the main ingredient. I did warn you sometime back that I do love hazelnuts. Also this recipe is of French origin and the type of cooking which is a speciality of Barbara. If you order coffee following a meal in France it usually comes with what is called mignardises which is pronounced meen yard eez.

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1 cup hazelnuts, toasted and husks removed*

3/4 cup confectioners sugar

pinch of fine sea salt

2 teaspoons honey,

grease spoon first with vegetable oil

3 ounces good quality bittersweet chocolate

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Combine the hazelnuts, confectioners sugar, and salt in a food processor and pulse until finely ground. Transfer to a medium mixing bowl and form a well in the center. In a small bowl combine the honey with 1 tablespoon hot water and stir to dissolve. Pour into the center of the hazelnut mixture and stir with a fork to blend.

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Knead the hazelnut paste for a minute or two, until it comes together and you are able to form into a ball. (it will be a little sticky but it will dry as it chills. Wrap in plastic and refrigerate for at least an hour or up to a day.

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Remove the paste from the refrigerator and scoop out rounded teaspoons. Roll into small balls about 3/4" in diameter with the tips of your fingers. Line them up on a plate and plant a vertical toothpick in each. Cover plate loosely with plastic wrap and place plate in refrigerator.

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Line a baking sheet with parchment paper. Melt the chocolate in a double boiler or in a heatproof bowl set over a pan of simmering water. Stir from time to time.

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Dip each of the marbles into the chocolate holding it by the toothpick and swirling it around gently to coat. Leave the top uncoated, so the hazelnut paste shows. Lift from the chocolate and allow the chocolate to drip down for a few seconds. Set on the parchment paper with the toothpick pointing skywards. Let rest somewhere cool but not the refrigerator for two hours or until the chocolate is dry. The marbles will keep up to 4 days at room temperature in an airtight container.

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To remove husks from hazelnuts: Place nuts on a baking sheet in a single layer and bake at 325 for 15 minutes. Husks should look split or cracked. Remove from oven and place in a towel and wrap. Allow to steam which lifts the skins. When the nuts are totally cool, wrap in a "purse" and rub the nuts in a circular motion in the towel. This will lift the skins from the nuts. The nuts should smell very fragrant.