Home Made Halloween Treat or decadent dessert, this salted caramel strawberry recipe is good. And you don’t have to make the caramel from scratch.
I asked Jaden Hair, author of the cookbook Steamy Kitchen and the website SteamyKitchen.com, on Twitter which of her recipes I should make on GardenFork.TV and her answer was immediate: a salted caramel strawberry recipe.
I asked that the recipe be simple, ( this is Eric cooking after all ) and this is super simple and super good. wow. yum
I used popsicle sticks for this recipe, but you could also use bamboo skewers, ideally cut in half. Or use what you got, if you have something that will work for you. You could also dip the strawberries using a skewer and then lay each berry on wax paper to cool, and be finger food.
At times, I’ve found supermarket strawberries to be under-ripe on the inside. There’s really no way to see if the strawberries are ripe inside even though they look red. If you can press on a berry, if they are hard, you know they are not ripe inside.
Be very careful with the caramel. Its hot and its sugar, and it can burn you. Slow and steady wins the race here. Start out with a small batch of the caramel to get the hang of melting the caramel if there is some trepidation.
this recipe is based on the Southern Living Farmer Market Cookbook
- 10 large fresh strawberries
- 20 caramels
- 1½ tablespoons whipping cream
- ¼ teaspoon sea salt
- 1 cup coarsely chopped mixed nuts (peanuts and almond slivers)
- Wax paper
- Soak strawberries in a ice bath for 5 minutes to restore their perky leaves
- Pat strawberries completely dry with paper towels
- Microwave caramels, whipping cream, and salt in a microwave-safe bowl at MEDIUM(50% power) 2 minutes or until smooth, stirring at 1-minute intervals.
- Dip each strawberry halfway into caramel mixture.
- Roll in nuts, and place on lightly greased wax paper.
- Let stand 15 minutes.
- Serve immediately, or cover and chill up to 8 hours.