58 • NuWave PIC Complete Cookbook
Peanut Brittle
Yield: 2 pounds
2 cups raw peanuts
1 ½ cups sugar
2/3 cup Karo syrup, light
2 teaspoons baking soda
1 teaspoon vanilla
Directions:
1. Place NuWave Silicone Pizza Liner
on baking sheet pan or use buttered
9x13-inch baking dish; set aside.
2. In 10.5-inch fry pan, cook peanuts,
syrup, and sugar on Medium (275°F)
until candy thermometer reaches
296°F (147°C).
3. Remove from heat.
4. Stir in baking soda and vanilla.
5. Spread evenly in prepared pan to
cool.
6. Once cool, break into desired pieces.
Chocolate Caramel Turtles
Yield: 35 turtles
1 (16-ounce) package caramels
2 tablespoons water
¾ pound pecan halves
1 (6-ounce) package semi-sweet
chocolate chips
Directions:
1. Melt caramels and water in heavy
bottom saucepan on Medium-Low
(275°F), stirring until melted.
2. Arrange pecans in 36 groups 2
inches apart on greased cookie
sheet or parchment paper.
3. Drop melted caramel by teaspoon
onto nuts and let cool.
4. Melt chocolate chips and drizzle
enough over nuts to coat caramel.
5. Let cool for 30 minutes.
6. Transfer to air-tight container and
store in refrigerator for up to 1 month.
Bananas Foster
Serves: 6
6 rm, ripe bananas, peeled and sliced
in half lengthwise
6 scoops vanilla ice cream
1 stick butter
¾ cup brown sugar
¾ cup rum
Dash cinnamon
Directions
1. In 11.5-inch fry pan, melt brown
sugar and butter on Medium (275°F).
2. Add bananas and roll in brown sugar
and butter mixture.
3. Sprinkle bananas with cinnamon
and sauté for about 2 minutes or
until tender.
4. Add rum, wait a few seconds, then
ambé.
5. Baste bananas until ame dies.
6. Remove from heat.
7. Place two slices over ice cream and
spoon sauce on top.
8. Serve immediately.
Tip: Peanuts will start to pop when
ready.
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