Salted Caramel Popcorn

Salted Caramel Popcorn

(makes 16 cups)

Ingredients

1/2 cup unpopped popcorn kernels
1 tablespoon oil
1 cup salted butter
1 cup light brown sugar
1/2 cup maple syrup
1 teaspoon vanilla extract
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon baking soda
1 cup whole almonds (optional)

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Directions:

Preheat the oven to 300F and line baking sheets with parchment paper.

In a large, lidded saucepan, warm 3 kernels with the 1 tablespoon oil. If you don't have a pan large enough to handle about 12 cups of popcorn, make in two batches.

Once those three kernels pop, add the rest of the corn kernels to the pan and shake to coat with oil. Put the lid on the pan.

Pop the corn, shaking the pan occasionally until the popping slows.

Empty the popped corn into a large mixing bowl, and try to pull out as many unpopped kernels as possible so they don't end up in the mix.

In a separate saucepan, melt the butter then mix in the sugar, maple syrup and 1 teaspoon salt.

Once the sugar is completely moistened, increase the heat to medium high and bring the mixture to a boil then lower the heat to medium.

Boil for 3-4 minutes without stirring.

Add baking soda and vanilla to the caramel mixture, stirring until you have a thick, even, glossy sauce.
Slowly pour the caramel sauce over the popcorn, while stirring the popcorn (it'll help to have two people). Optionally, add the nuts to the popcorn at the same time as the caramel sauce. Continue to stir the popcorn and the sauce until it's all well coated.

Divide the popcorn between the two baking sheets and sprinkle the remaining 1/2 teaspoon salt on top, then place in the oven.

Bake for 30 minutes, stirring every 10 minutes or so.
Allow popcorn to cool completely, or use buttered fingers to clump the popcorn and nuts together to form bunches if desired.

Salted Caramel Nuts

Salted Caramel Nuts

Ingredients:

1 cup each whole roasted salted cashews, whole large pecan halves, whole unsalted almonds, and whole walnut halves (4 cups total) 

1½ cups sugar
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
1 teaspoon fleur de sel

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Directions:
Preheat the oven to 350 degrees.

Combine the nuts on a sheet pan, spread them out, and roast them for 7 minutes, until they become fragrant. Set aside to cool.

After the nuts are cooled, place the sugar and ¼ cup of water in a medium (10-inch) sauté pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts—from this point on, don’t stir the caramel, swirl the pan! 

Don’t worry—the mixture may look as though it’s crystallizing. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. (Careful—the caramel is very hot!) Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated. 

Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they’re completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much.

Salted Caramel Nuts (Makes 8 cups)

Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserve

Salted Caramel Cinnamon Buns

Salted Caramel Cinnamon Buns

Ingredients

For the dough:

3 tablespoons granulated sugar

1 teaspoon kosher salt

1 1/2 cups milk, warmed slightly

4 tablespoons (1/2 stick) unsalted butter, room temperature

4 cups all-purpose flour

1 tablespoon instant yeast

1/2 teaspoon ground cardamom

For the filling:

2 ounces cream cheese, room temperature

1/3 cup canned pumpkin

1 egg white

1/2 teaspoon ground dry ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon cinnamon

For the glaze:

3 tablespoons butter

1 1/4 cups packed dark brown sugar

1/2 cup light cream

1 teaspoon cinnamon

1 teaspoon vanilla bean paste

1/2 teaspoon flake sea salt

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Directions:

To prepare the dough, 

In the bowl of a stand mixer fitted with a dough hook, combine all ingredients and mix on low until the dough is soft and elastic, about 8 minutes.

Alternatively, the dough can be mixed by hand. If so, in a large bowl combine all ingredients but start with 2 cups of the flour, then slowly work in the remaining 2 cups as the dough comes together.

Turn the dough out onto a floured work surface and knead several times.  Cover with plastic wrap and let rest for 15 minutes.

Once the dough has rested, use a rolling pin to roll it out into a 12-by-18-inch rectangle.  If the dough shrinks back, allow it to rest a little longer before continuing.

Heat the oven to 350 F. Coat a 9-by-13-inch baking pan with cooking spray.  Alternatively, line a rimmed baking sheet with kitchen parchment and coat with cooking spray.

To prepare the filling, in a medium bowl use an electric mixer beat together the cream cheese, pumpkin, egg white, ginger, nutmeg and cinnamon.  Spread the pumpkin mixture evenly over the rolled out dough going all the way to the edge except on one long side (leave 1 inch of that long side bare).

Starting with that side, roll up the dough into a log like a jelly roll, pinching the sides to seal.  Using a sharp knife, cut the log into 12 rounds. Arrange the rounds in the prepared pan. If using the 9-by-13-inch pan, the buns will touch.  If using a baking sheet, the buns can be spread out (and will cook slightly faster).

Cover with plastic wrap and allow to rise until slightly puffy, about 20 minutes. Bake for 25 to 30 minutes, or until golden brown and the buns reach an internal temperature of 190 F.

While the buns bake, make the glaze.

In a medium saucepan over medium-high heat, combine the butter, brown sugar, cream and cinnamon.  Cook, stirring frequently, for 5 minutes or until slightly thickened.  Stir in the vanilla bean paste and salt. 

When the buns are cooked, immediately drizzle all over with the caramel.

Allow to cool for 10 minutes before serving.