Miss Browns Peanut Pistachio Caramel Corn Recipes

PISTACHIO CUCIDATI

Steps:

• Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the butter; pulse until the mixture looks like coarse meal. Add 2 eggs; pulse until the dough forms a ball. Transfer to a floured surface; knead just until smooth. Shape into a 5-by-12-inch rectangle on a piece of plastic wrap; wrap and chill 1 hour.
• Pulse the pistachios in the food processor until finely chopped; transfer to a bowl. Pulse the apricots until finely chopped. Return the pistachios to the food processor along with the honey, orange zest and juice, and almond extract; pulse to combine. Refrigerate.
• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment. On a floured surface, cut the dough lengthwise into four 1 1/4-inch-wide strips. Roll 1 strip into a 3-by-18-inch rectangle. Spoon 1/3 cup of the pistachio mixture down the length. Starting from a long side, roll into a log to enclose the filling. Pinch the seam to seal; arrange seam-side down. Cut into 2-inch pieces and put on a baking sheet; refrigerate. Repeat with the remaining dough and filling.
• Make 1/2-inch-long cuts on the cut ends of each piece of dough; pull apart to form an X. Arrange 1 inch apart on the baking sheets. Beat the remaining egg and brush on the cookies. Bake, switching the pans halfway through, until the cookies are light golden, about 15 minutes. Let cool 5 minutes; transfer to racks to cool completely. Dust with confectioners' sugar.

PEANUT CARAMEL CORN

Steps:

• Place popcorn and peanuts in a large bowl coated with cooking spray; set aside., In a large heavy saucepan, combine the brown sugar, corn syrup, , molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring., Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container.

CARAMEL PEANUT POPCORN BASEBALLS

Steps:

• Place the popcorn in a food storage bag and crush with a small skillet. Pour the crushed popcorn mixture onto a cookie sheet and combine with nuts. Soften ice cream 15 seconds per pint in microwave oven. Use a large scoop to overpack a round ball of ice cream. Place ice cream onto cookie sheet and roll in coating. Cover odd-shapped ball in plastic wrap and use the wrap as a barrier to mold ball into a perfect circle the size of a baseball. Repeat to form 4 balls. You will use about 1 1/2 pints of ice cream total. Freeze until ready to serve. Garnish baseballs with caramel sauce, whipped cream and maraschino cherry.

PISTACHIO CARAMELS

Steps:

• Line an 8" square pan with foil, extending foil over side of pan; heavily butter foil.
• In a 4 quart heavy saucepan, combine brown sugar, corn syrup, 1 cup warm whipping cream and salt.
• Stirring constantly, cook over medium heat until sugar dissolves.
• Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of saucepan.
• Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan.
• Cook, without stirring, 12- 15 minutes or until mixture reaches 232 degrees.
• Stirring gently, slowly add the other 1 cup warm whipping cream.
• Bring mixture to a boil.
• Cook 15 minutes longer, or until mixture reaches 248 degrees.
• Remove from heat, add pistachios and vanilla.
• Immediately pour into pan.
• Cool at room temperature for several hours.
• Lift caramel from pan, using ends of foil; discard foil.
• Cut into 1 inch squares.
• Store in a cool place.

PEANUT PRETZEL CHOCOLATE CHIP

Steps:

• Make the Go-To Chocolate Chip Cookies, folding in 3/4 cup each broken pretzel sticks and chopped roasted peanuts with the chocolate chips. Bake as directed.

MISS BROWN'S PEANUT-PISTACHIO CARAMEL CORN

Steps:

• Preheat the oven to 200 degrees F. Grease or butter two large, rimmed baking pans. Combine the popcorn, peanuts, pistachios and sesame seeds in a very large bowl or roasting pan.
• Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, peanut butter and salt. Bring to a boil, stirring constantly, then cook until the mixture is completely emulsified and there is no visible melted butter around the edge of the pan, 1 to 2 minutes. Remove from the heat and stir in the vanilla and baking soda. (The mixture will puff up.)
• Pour the mixture evenly over the popcorn mixture and toss well to coat. Divide the popcorn between the two prepared pans, spreading in an even layer. Bake the popcorn for 1 hour, stirring every 15 minutes and rotating the pans so it cooks evenly. Let cool in the pans, about 20 minutes. Break into pieces to serve.