Nutritionist’s Pantry – A tasty holiday thank you
- posted on: December 14, 2017
- posted by: Robin Crowder
By Amanda Bullat, MS RDN CN Amanda leads our culinary education program at 21 Acres.
As we wind down a very busy and successful Fall season of culinary classes, the culinary education team and I would like to send a sincere thank you to all of our guests who have shared their busy weeknight evenings and occasional Saturday afternoons with us this year. Your participation has allowed us to grow our program in a sustainable way with much success. We hope that you enjoy one more delicious recipe from us to you for 2017 and looking forward sharing many more culinary experiences with you in the coming New Year. Happy Holidays!
RECIPE: Chocolate Hazelnut Caramel Squares
Adapted from Bon Appetit
Yields approximately 46 cookies, depending on how big you cut them
1 cup each oat flour & hazelnut flour
½ cup (packed) golden brown sugar
½ teaspoon salt
¾ cup (1 ½ sticks) plus 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
½ cup granulated sugar
6 tablespoons heavy whipping cream, such as Cherry Valley Dairy
¼ cup honey
5 ounces hazelnuts, coarsely chopped
4 ounces bittersweet chocolate such as Theo Chocolate 70%, chopped
Flaky sea salt from Redmond Salt Works for garnish (optional)
1. Preheat oven to 350°F.
2. Line 13x9x2-inch metal baking pan with foil or parchment paper. Mix flour, brown sugar, and salt in processor 5 seconds. Add ¾ cup butter; using on/off turns, process until coarse meal forms. Transfer to pan; press firmly and evenly onto bottom of pan. Bake crust until golden, about 20 minutes. Maintain oven temperature.
3. Bring 6 tablespoons butter, ½ cup granulated sugar, cream, and honey in heavy small saucepan, stirring until sugar dissolves and butter melts. Boil until candy thermometer registers 230°F, about 6 minutes. Stir in nuts.
4. Spoon hot nut mixture evenly over crust in pan. Return to oven and bake until entire surface
is bubbling, about 10 minutes. Cool 20 minutes.
5. Melt chocolate in small metal bowl set over saucepan of simmering water until warm to touch. Remove bowl from over water. Drizzle chocolate over the top of cookies and little drizzle down the sides. Top with flaky sea salt if desired. Chill until chocolate is set, about 1 hour.
6. Using foil or parchment paper as aid, lift cookie from pan. Carefully peel foil or parchment paper from edges. Cut cooled cookies into 11/2-inch squares.