Calling all caramel and walnut enthusiasts! Get ready to tantalize your taste buds with our delightful Walnut Caramel Treats, a symphony of flavors that will transport you to dessert heaven. These delectable treats are meticulously crafted using a combination of pantry staples and a few special ingredients, resulting in a textural and flavorful experience like no other.
In this comprehensive guide, we present a collection of irresistible recipes that showcase the versatility of walnuts and caramel. From the classic Walnut Caramel Treats, which boast a chewy caramel filling nestled between two layers of buttery crust, to the indulgent Walnut Caramel Brownies, where gooey caramel swirls dance atop a rich chocolate base, each recipe is a testament to the irresistible allure of this dynamic duo.
But that's not all! We've also included recipes for Walnut Caramel Bars, a delightful treat that combines the crunch of walnuts with the sweetness of caramel in a convenient bar form, and Walnut Caramel Cookies, where every bite bursts with the perfect balance of chewy and crispy textures. And for those who prefer a no-bake option, our Walnut Caramel No-Bake Cheesecake is a creamy dream, featuring a luscious caramel sauce and a walnut-studded graham cracker crust.
So, whether you're a seasoned baker or a novice in the kitchen, our Walnut Caramel Treats recipes are sure to satisfy your sweet cravings and leave you craving more. Get ready to embark on a culinary journey that celebrates the harmonious marriage of walnuts and caramel, creating unforgettable desserts that will steal the show at any gathering.
SALTED CARAMEL NUTS
Steps:
- Preheat the oven to 350 degrees.
- Combine the nuts on a sheet pan, spread them out, and roast them for 7 minutes, until they become fragrant. Set aside to cool.
- After the nuts are cooled, place the sugar and 1/4 cup of water in a medium (10-inch) saute pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts -- from this point on, don't stir the caramel, swirl the pan! Don't worry -- the mixture may look as though it's crystallizing. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. (Careful -- the caramel is very hot!) Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated.
- Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they're completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much.
WALNUT CARAMEL TART
Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
- Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
- To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
- Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.
Nutrition Facts : Calories 539 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
WALNUT CARAMEL SQUARES
This recipe is from the Company's Coming book called Baking Simple to Sensational. I am not a big fan of walnuts so I used pecans in my recipe instead. These squares taste like a combination of shortbread and pecan pie! They are excellent and so simple and fast to put together. The book uses a 9x13 pan but I used 7x11 and it worked fine.
Provided by LuuvBunny
Categories Bar Cookie
Time 40m
Yield 14-16 serving(s)
Number Of Ingredients 11
Steps:
- Bottom layer: Combine first 5 ingredients in a medium bowl.
- Add butter. Stir well. Press evenly in bottom of greased 9x13-inch pan.
- Bake in 350°F oven for about 15 minutes until golden. Let stand for about 5 minutes until slightly cooled.
- Top Layer: Beat eggs and vanilla with fork in medium bowl.
- Add remaining 3 ingredients. Stir. Spoon over warm coconut layer in pan. Spread evenly.
- Bake for about 15 minutes until golden. Let stand in pan on sire rack until cooled completely.
Nutrition Facts : Calories 291.3, Fat 18.9, SaturatedFat 11.7, Cholesterol 47.6, Sodium 118, Carbohydrate 29.4, Fiber 2.6, Sugar 19.6, Protein 3.6
MAPLE WALNUT SPICE CARAMEL CANDIES
For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h30m
Yield Makes approximately 120
Number Of Ingredients 13
Steps:
- Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
- Bring cream, sugar, butter, maple syrup, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
- Immediately remove caramel from heat, and stir in salt, vanilla, cinnamon, nutmeg, cloves, cayenne pepper, and walnuts. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
- Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.
CARAMEL-WALNUT PIE
No need to be concerned about any traces of bitterness in the walnuts, especially because of the caramel filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch pie
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. On a lightly floured surface, roll out dough to a 13-inch round, about 1/8 inch thick. Brush off excess flour; fit dough into a 9-inch pie plate. Trim to a 1/2-inch overhang. Tuck dough under, forming a rim; crimp as desired. Chill 30 minutes.
- In a small bowl, whisk 1 egg and cream; set aside. Prick dough all over with a fork. Line with parchment; fill with pie weights or dried beans. Bake until edges begin to turn golden, about 10 minutes. Remove parchment and weights. Brush shell with egg wash, leaving rim uncoated. Continue baking until center is golden, 5 minutes more. Let cool on a wire rack.
- Reduce oven heat to 350 degrees. Meanwhile, bring sugar and 1/2 cup water to a boil in a medium saucepan, stirring until sugar dissolves. Then without stirring, cook until caramel is light amber, about 7 minutes, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Remove from heat; stir in creme fraiche (it will spatter). Let cool 5 to 10 minutes. If it starts to harden, place briefly over low heat, stirring constantly.
- In a small bowl, whisk remaining 3 eggs; slowly whisk in 1 cup caramel. Whisk mixture back into remaining caramel in saucepan. Stir in nuts.
- Pour filling into pie shell; bake until slightly puffy and set, about 30 to 40 minutes. Let cool on a wire rack.
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything important.
- Use Fresh Ingredients: The fresher your ingredients, the better your treats will taste. If possible, use organic or locally sourced ingredients for the best flavor.
- Don't Overmix the Batter: Overmixing the batter can result in tough, dense treats. Mix just until the ingredients are combined.
- Chill the Dough: Chilling the dough before baking helps to prevent the treats from spreading too much in the oven. This will also help to give them a more defined shape.
- Bake at the Right Temperature: Make sure to preheat your oven to the correct temperature before baking the treats. This will help to ensure that they bake evenly.
- Don't Overbake the Treats: Overbaking the treats will make them dry and crumbly. Bake them just until they are set in the center.
Conclusion:
Walnut Caramel Treats are a delicious and easy-to-make treat that is perfect for any occasion. With their gooey caramel filling and crunchy walnut topping, these treats are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat to make, give Walnut Caramel Treats a try. You won't be disappointed!
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