Nielsen-Massey Vanillas

 

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Vanilla Popcorn Nut Caramel Chews


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Yield: 16– 25 x 1 inch3 cm pieces
Portion Size: 25 x 1 inch3 cm pieces
Prep Time: 10 min
Inactive Time: 14 hours
Cook Time: 30 min

1 cup240 ml corn syrup
2 cups400 g granulated sugar
2 cups470 ml half and half cream, divided
1 cup230 g butter, unsalted, cubed
3 tablespoons3 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
3/4 teaspoon3/4 teaspoon Nielsen-Massey Pure Almond Extract
2 cups Caramel Popcorn with Nuts

In a 4-quart4-litre heavy bottom pot, combine corn syrup, sugar and 1 cup240 ml of Half and Half cream and bring mixture to a boil. With a thermometer heat to 250 degrees F120 degrees C.

While mixture is heating, prepare a 1230x6 inches15 cm pan with pan spray. Reserve.

Once sugar mixture has reach 250 degrees F120 degrees C, slowly stir in remaining half and half cream. Bring mixture back to 250 degrees F120 degrees C.

Remove from heat and stir in butter, Nielsen-Massey Madagascar Bourbon Pure Vanilla and Nielsen-Massey Pure Almond Extract.

Immediately pour into prepared pan and top with caramel nut popcorn. Let cool, uncovered at ambient room temperature overnight.

Once cooled, cut into 25x1 inch3 cm pieces.

Chefs Tip:
Use your favorite caramel nut popcorn. Our favorites are almonds, cashews, peanuts or pecans.




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