One More Bite Catering and Events

Category: Candy

Caramel Corn with Pistachios, Peanuts and Coconut

Caramel Corn with Pistachios, Peanuts and Coconut

Ingredients

1 cup Raw Shelled Peanuts

1 cup Coconut, Shredded

1 cup Pistachio Nuts, Shelled

10 cups Popcorn

2 tsp Kosher Salt

1 cup Light Brown Sugar

1 cup Light Corn Syrup

4 tbsp Butter

1 tbsp Distilled White Vinegar

Directions

Toasted Nuts

Preheat oven to 350 degrees. Toss coconut, peanuts and pistachios on a large baking sheet. Bake, stirring once or twice until toasted, about 5 minutes. Set aside.

Popcorn

Cook your popcorn in any manner, follow the directions on the packaging.

Caramel Sauce

In a large sauce pot, combine sugar, corn syrup, butter, vinegar and salt.

Using a candy thermometer, cook without stirring until the mixture reaches 300 degrees (approx. 20 minutes).

While the mixture is cooking, combine the nuts and coconut with the popcorn on a large parchment paper lined baking sheet sprayed with non stick cooking spray. Prepare another large baking sheet with parchment paper and spray with non stick spray, set aside.

Spray the tines of two forks with non-stick cooking spray.

When the caramel sauce reaches 300 degrees, set the thermometer aside and pour the mixture onto the popcorn and nuts. Use the two sprayed forks to combine. Work quickly.

Once fully combined, transfer the popcorn to the other prepared baking sheet and spread out. Cool and let set for about 2 hours. Break and serve immediately, or store in an airtight container.

*Note: You may use pre-made caramel sauce

January 19, 2019
Candied Ginger

Candied Ginger

Ingredients

2 cups Ginger Root

3 cups Water

3 ½ cups Granulated Sugar, divided

⅛ tsp Salt

Directions

Peel the ginger root with a spoon (it’s easier than a peeler). Slice on a mandolin or cut into cubes.

Add the ginger to a saucepot with the 3 cups of water. Boil the ginger for 20 minutes until the ginger is more pliable.

Strain the water from the ginger and hold the ginger in the bowl. Add the water back to the pot and add 3 cups sugar. Add the ginger and bring to a boil. Reduce the sugar water to a simmer and allow to reduce by 1/2.

Simmer for 30 minutes. Strain ginger from liquid. Reserve liquid. Place ginger pieces on a cooling rack and let them dry for 1 hour.

Toss ginger pieces in granulated sugar until coated and dry completely. Store in an airtight container like a mason jar.

Reserve the syrup in a separate mason jar (you’ve made ginger simple syrup).

December 24, 2018
Peppermint Hot Chocolate

Peppermint Hot Chocolate

Ingredients

2 cups Whole Milk

2 tbsp Heavy Cream

6 oz Dark Chocolate (70%-85%)

1 tsp Cinnamon

½ tsp Cayenne Pepper

⅛ tsp Chipotle Pepper

¼ tsp Sea Salt

½ tsp Nutmeg

Whipped Cream

Candy Cane Crumbles

Directions

In a sauce pot, heat the milk and heavy cream until simmering, do not boil.

Chop the chocolate into small pieces. Add to the milk and cream and whisk until smooth.

Add the spices and whisk over low heat.

Remove from heat and pour into a mug. Top with whipped cream and candy cane crumbles.

December 13, 2018
Cookies and Cream Peppermint Bark

This twist on classic peppermint bark adds some tasty chocolate sandwich cookies.

Ingredients

12 oz Semi-Sweet Chocolate Chips/Melting Chocolate

10 Chocolate Sandwich Cookies (Recommended: Oreos), Crushed

12 oz White Chocolate Chips/Melting Chocolate

2 tsp Peppermint Extract

5 Candy Canes, Crushed

Directions

In a double-boiler, or off of direct heat, melt the Semi-Sweet Chocolate until smooth.

On a parchment paper lined sheet pan pour and spread the chocolate into a rectangle. Sprinkle the crushed Chocolate Sandwich Cookies on top. Place in the freezer until hardened (about 15 minutes).

Melt the White Chocolate until smooth, and mix in the Peppermint Extract. Pour the white chocolate over the set semi-sweet chocolate. Sprinkle the Candy Cane Pieces onto the chocolate. Place in the freezer until hardened (about 15 minutes).

Using a knife, carefully break the candy into smaller pieces.

December 3, 2018