Caramel can cure sweet tooth

If I had to choose between chocolate or caramel sauce on desserts, I will almost always choose the flavor of caramel. Caramel is a simply made sauce with few ingredients. The flavor that you get brings you back to your childhood. My memories of eating caramel squares is hard wired in my mind.

Today, I want to share three recipes with you. The first is a snack, Creole Caramel Popcorn. The other two, Salted Caramel and Chocolate Bread Pudding and Chocolate Caramel Mousse, are both desserts. Find your sweet tooth, and Let’s head to the kitchen.

Creole Caramel Popcorn

Here’s a tasty snack for those movie nights at home. Think of it as home-made New Orleans Cracker Jacks.

6 tablespoons canola oil

2/3 cup popcorn kernels

1 cup pecan halves

2 teaspoons Creole seasoning

1/2 teaspoon kosher salt

1 cup firmly packed light brown sugar

1/2 cup butter

1/4 cup cane syrup

1/2 teaspoon baking soda

In a 3-quart saucepan, heat oil over medium-high heat. Add popcorn kernels in an even layer. Cover pan tightly with lid, and when the kernels begin to pop, reduce heat to low; shake pan until rapid popping has almost completely stopped, about 30 seconds. Transfer popcorn to a large bowl, and add pecans. Sprinkle with Creole seasoning and salt.

In a large saucepan, combine brown sugar, butter, and cane syrup. Cook over medium heat, stirring occasionally, just until bubbles form around edges of pan; cook, stirring occasionally, for three minutes. Remove from heat. Stir in baking soda. (Mixture will foam.) Evenly pour over popcorn mixture. Gently stir to coat.

Preheat oven to 200℉.

Divide popcorn mixture between 2 large rimmed baking sheets.

Bake for 1 hour, stirring every 15 minutes. Let cool completely in pans on wire racks. Store in airtight containers for up to 1 week.

Salted Caramel and Chocolate Bread Pudding

I am always looking for new bread pudding recipes. Feel free to substitute your favorite bread or croissants.

6 large eggs

2 cups whole milk

1 cup sugar

1 teaspoon vanilla extract

12 cups cubed challah bread

1 cup semisweet chocolate chunks

1 cup caramel cubes, quartered (about 20 cubes)

1/2 cup chopped slivered almonds, cashews, and hazelnuts

1 teaspoon coarse salt

Preheat oven to 350℉. Spray a 13x9-inch baking dish with cooking spray.

In a large bowl, whisk together eggs, milk, sugar and vanilla. Fold in bread, chocolate, and caramel pieces. Spoon into prepared pan. Top with almonds, cashews, and hazelnuts.

Let stand at room temperature for 30 minutes. Sprinkle with salt.

Bake until a wooden pick inserted in center comes out clean, about 1 hour. Sprinkle with salt. Serve warm.

Chocolate Caramel Mousse

I find that serving a mousse at the end of a meal lends towards an upscale ending. It’s simple to make, even though your guest will think differently.

For Caramel

4 tablespoons water

9 ounces sugar

3 1/2 ounces butter

7 ounces heavy cream

6 ounces bittersweet chocolate

3 ounces unsweetened chocolate

2 cups heavy cream (whipped)

Place sugar in medium size sauce pot with water. Be sure that all sugar is wet and sides of the pot are clean of water.

Place over medium-high heat, boil sugar until it begins to turn amber in color. At this point, remove from heat and add butter slowly, mixing well until all of the butter is incorporated into sugar.

Next add heavy cream, mixing well until all cream is incorporated.

Add both chocolates, mix well until completely melted. Let the mixture cool for three hours.

After mix is cool, whip the heavy cream to soft peaks and fold into caramel chocolate mix slowly.

Let chill for two hours and serve.

When you’re looking for a change from chocolate, caramel is a great direction to go in. As you can see, the two flavors go well together. They also can be interchangeable. The Creole Caramel Popcorn recipe will go great with next weeks recipes as we get ready for the big game, the Super Bowl