I'm living in Mongolia and have been craving some sweet and salty snacks. Unfortunately you can't buy chips or popping corn here. What is a great sweet & salty snack I can make at home? Recipes included please! THANKS!
Cooking & Recipes - 2 Answers
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1 :
Sea Salt Caramels. 1/2 cup sugar 1/4 cup light corn syrup 1 1/2 cups heavy cream 5 tablespoons unsalted butter 1 teaspoon fleur de sel, plus extra for sprinkling (sea salt) 1/2 teaspoon pure vanilla extract Directions Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides. In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end! In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm. When the caramelized sugar is the right color, slowly add the cream mixture to the caramel - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate until firm. When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you've rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.
2 :
I just copied this one for myself. What a coincidence. Here it is. Candied Pecans/nuts •2 1/2 cups Pecans •1 large egg white, lightly beaten •1/4 cups white sugar •1/4 cup brown sugar •1 1/2 tsp cinnamon •1/2 tsp salt Preheat oven to 300F. Line a baking sheet with parchment paper. In a large bowl, stir the pecans with the egg white. In a small bowl, stir together the sugar, cinnamon, allspice and salt. Pour over the nuts and stir until evenly coated. Spread in a single layer on the baking sheet and bake for 30 minutes. Slide parchment paper (with nuts still on it) off of the baking sheet and onto a wire rack (or the counter) to cool. Break nuts up into a bowl to serve or store at room temperature in an airtight container. Preheat oven to 300F. Line a baking sheet with parchment paper. In a large bowl, stir the pecans with the egg white. In a small bowl, stir together the sugar, cinnamon, allspice and salt. Pour over the nuts and stir until evenly coated. Spread in a single layer on the baking sheet and bake for 30 minutes. Slide parchment paper (with nuts still on it) off of the baking sheet and onto a wire rack (or the counter) to cool. Break nuts up into a bowl to serve or store at room temperature in an airtight container.
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