Caramel Dessert Cups

 

 

 RECIPE
Yields: 30 containers

BUTTER 4 ounces
SUGAR 7 ounces
LIGHT BROWN SUGAR 7 ounces
LIGHT CORN SYRUP 14 ounces
SALT 1/2 teaspoon
ALL-PURPOSE FLOUR -sifted 8 ounces
NUTS - any type chopped 10 ounces
CINNAMON - ground 1/2 teaspoon
VANILLA EXTRACT 1 teaspoon

1. In a medium sized saucepan, melt the butter over medium heat. Then add the sugar, light brown sugar, light corn syrup and salt. Stirring constantly, bring the mixture to a boil.
2. Remove from the heat and stir in the sifted flour and cinnamon. Then add the chopped nuts and vanilla extract. Pour the mixture into a stainless steel bowl.
3. Place a silpat on a sheetpan.
4. Deposit 1 1/2 ounce scoops of the mixture onto the silpat. Making sure you allow for spread, about 8" around. Flatten the scoop into the size of a halfdollar.
5. Bake @ 350F for 10 minutes, until the entire circle is evenly browned.
6. Remove from the oven, and carefully slide the silpat off the sheetpan and onto a worktable. Using a spatula remove the caramel circle from the silpat, and quickly drape over a glass or bowl to create the container, or curve into a desired shape.
Note: If the caramel circle hardens on the silpat, simply slide the silpat back onto the warm sheetpan. It will become pliable again in a few seconds.