Caramel Apple Cookie Brittle

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Directions. Skewer apples with popsicle sticks, then return to fridge. In a 3-quart stainless steel saucier, combine water, sugar, and salt over medium heat. Stir with a fork until sugar is fully dissolved and syrup comes to a rolling boil, about 4 minutes. Simmer, without stirring, until syrup is honey-gold, roughly 9 minutes.

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Sprinkle the pretzels and diced apples evenly over the chocolate. Melt Caramels: Add the caramel bits to a medium bowl and heat in the microwave in 30-second intervals, until fully melted. Layer: Carefully spoon the caramel sauce over the top of the chocolate, getting it as even as you can.

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Preheat oven to 400 degrees. Cover a baking sheet with parchment paper then cover with a layer of saltine crackers. In a small saucepan bring the caramel sauce to a boil, continue to cook for 4 minutes. Remove from heat, drizzle over the saltines. Place the baking sheet in the oven and bake 7 minutes.

Caramel Apple Peanut Brittle 6 oz Bucks County Brittle

Ingredients. Serves 6 - 8. 1 apple, cored, peeled and chopped into 1/2 inch pieces. 1 8 oz tube crescent dough. 1/2 cup brown sugar. 1/4 cup Caramel. 1/4 cup cinnamon sugar. Pinch kosher salt.

Caramel Apple Brittle recipe How To Make Caramel Apple Brittle

How to Make Caramel Nut Brittle. Step One: Prepare a rimmed baking sheet by lining it with parchment paper. Step Two: In a medium saucepan over medium-high heat, heat the salted butter until melted, about 1 to 2 minutes. Step Three: Stir in the granulated white sugar, light corn syrup and water. Step Four: Bring to a boil while stirring.

Caramel Apple Brittle recipe How To Make Caramel Apple Brittle

Remove from pan to cool. While Puff Pastry is baking, combine apples, lemon juice, cinnamon and nutmeg in a small sauce pan. Stir over medium-low heat until apples are soft. Place a small piece of brie in each Puff Pastry Bite, top with a small amount of apple mix, caramel sauce and sprinkle of Fleur de Sel. Serve warm or at room temperature.

Caramel Corn Brittle » Hummingbird High

Melt Caramel - in a large mixing bowl, combine unwrapped caramels, heavy cream and a pinch of salt. Microwave for a few minutes, stirring every 30 seconds and heat until melted and smooth. You can also melt over a double boiler or in a heavy saucepan, but stir frequently if using a saucepan so it doesn't scorch.

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Covering a crisp fall apple in golden caramel and rolling it Bourbon Barrel-Aged Nib Brittle is about as easy as it gets, but the outcome is anything but simple. The star of the show are the organic cacao nibs aged in Pappy Van Winkle 20 year barrels that are studded throughout this buttery rich brittle and used to craft the premium Dominican.

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Stir until all melted. Mix the apples into the caramel then spread it on top of the pretzels. Move it to the fridge and let it sit for 30 minutes. Remove from fridge and melt the remaining chocolate and drizzle it on top. Return to the fridge for an hour then take it out and cut the bark in to bite size pieces.

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Instructions. Dice the apple and place in lemon water, set aside. - scoop out and pat dry when ready to use. Line a baking sheet with wax paper. Melt the chocolate in the microwave and stir until smooth. Spread evenly on the lined baking sheet. Layer on the crushed pretzels, caramel nibs, and diced apples. Drizzle on chocolate and caramel sauce.

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Place apples on parchment paper, remove stems, and poke tops with candy sticks. Next, place crushed brownie brittle into a large bowl. Take an apple and dip it into the caramel covering the apple. Then dip the caramel apple into the crushed brownie brittle. Roll it around so it's covered well. Place covered apple back onto parchment paper to set.

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In a large bowl mix together the apples, peanuts, and cool whip. Add brownie brittle and gently mix. Finally drizzle caramel sauce over top. Refrigerate for 30 minutes and serve immediately.

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Step 1. Lightly oil a 9- by 13-inch rimmed baking pan. Line with parchment with a 2-inch overhang on 2 sides, and oil the parchment. Place a small bowl of warm water and a pastry brush near the.

Caramel Apple Cookie Brittle

Add chopped pecans and apples, and stir by hand until combined. Add flour mixture, and stir until combined. Spread batter in pan. Place caramel candies in a microwave safe bowl and microwave for 30 seconds, stir and then microwave for another 30 seconds. Drizzle caramel over batter, top with whole pecans and bake until golden, about 35 to 40.

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Pat them with paper towels to remove excess moisture. Mix the diced apples into the melted caramel. Pour this mixture evenly over the base, then carefully spread. Place the pan into the fridge and allow it to cool for half an hour. Melt the remaining ½ cup of chocolate chips and drizzle it over the bark.

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Step. 1 Grease a large baking sheet with butter and set aside. Step. 2 Combine the sugar, corn syrup, and water in a large saucepan. Cook, swirling the pan occasionally, until a candy thermometer registers 285°, 16 to 18 minutes. Using a wooden spoon, stir in the cashews, pecans, peanuts, almonds, and kosher salt.