Pine Nut Orange Caramel Sauce Recipes
PINE NUT CARAMEL BARS
Yield Makes 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line 8-inch square glass baking dish with foil. Using electric mixer, beat butter in large bowl until light. Add sugar and lemon peel and beat until light and fluffy. Mix flour, cornstarch and salt in small bowl. Add to butter mixture and mix until beginning to gather together. Press dough over bottom and 1 inch up sides of prepared dish. Pierce dough all over with fork. Bake until beginning to color, about 35 minutes. Remove crust from oven; maintain oven temperature.
- Combine butter, packed dark brown sugar and honey in heavy medium saucepan. Whisk over medium-high heat until mixture comes to boil. Boil without whisking until mixture thickens and bubbles enlarge, about 1 minute. Stir in pine nuts. Remove from heat; stir in whipping cream.
- Spread topping in crust. Bake until caramel bubbles, about 20 minutes. Cool completely in pan on rack. Remove from pan, using foil as aid. Cut into squares. (Can be prepared 2 days ahead. Store in airtight container.)
PINE NUT-ORANGE CARAMEL SAUCE
Categories Sauce Milk/Cream Nut Orange Pine Nut Bon Appétit
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Cook sugar and orange juice in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup turns deep golden brown, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 15 minutes; mixture will be foamy. Add cream and butter (mixture will bubble) and whisk until smooth. Whisk over medium heat until mixture thickens slightly and is deep caramel color, about 2 minutes. Remove from heat. Whisk in sour cream. Stir in pine nuts. Let cool 5 minutes. Mix in orange peel. Cool until just warm. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over low heat before serving.)
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