Fire Roasted Chestnut Caramel Cookies Recipes

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AUNT GISELE'S CARAMEL COOKIES



Aunt Gisele's Caramel Cookies image

Provided by Food Network

Categories     dessert

Time 55m

Yield approximately 6 dozen

Number Of Ingredients 10

1/2 pound butter
2 egg yolks
1 cup sugar
Scant 1/4 teaspoon ground cinnamon
2 cups unsifted flour
1/2 pound sliced blanched almonds
3/4 cup sugar
6 tablespoons butter
3 tablespoons honey
3 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 15 1/2 by 10 1/2 by 1-inch jelly roll pan; set aside.
  • Combine the butter, yolks, sugar, cinnamon and flour and mix until you form a cohesive ball of dough. Spread the dough onto the prepared jelly roll pan and bake for 15 minutes.
  • Meanwhile cook the almonds, sugar, butter, honey and milk, stirring on occasion, until the mixture is light golden.
  • Remove baked dough; spread almonds mixture over the top and bake for 15 to 20 minutes longer until dark golden. Cool and cut into squares or rectangles (be sure to cut the cookies before they turn too hard.)

CARAMELIZED CHESTNUTS



Caramelized Chestnuts image

Categories     Nut     Dessert     Bake     Christmas     Quick & Easy     Winter     Vegan     Chestnut     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 10

Number Of Ingredients 2

10 bottled whole shelled roasted chestnuts (3 oz)
1 cup sugar

Steps:

  • Preheat oven to 350°F.
  • Bake chestnuts on a baking sheet in middle of oven until slightly dried and a shade darker, about 30 minutes. Cool chestnuts completely on a rack.
  • Cook sugar in a dry 10- to 12-inch nonstick skillet over moderate heat, swirling and shaking skillet (to help sugar melt evenly), until caramel is deep golden. Remove from heat, then prop skillet up against a ramekin or metal cookie cutter, tilting it just enough for caramel to pool. Add 1 chestnut to caramel and evenly coat by turning with 2 forks, then transfer with forks to a sheet of foil to cool. Coat remaining chestnuts in same manner. (If caramel starts to harden, melt over moderately low heat, stirring.) Once completely cooled, peel chestnuts from foil.

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