NuWave PIC Gold - Peanut Brittle; Chocolate Caramel Turtles; Bananas Foster

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Desserts
Peanut Brittle
Yield: 1 kilogram
16 oz raw peanuts
12 oz sugar
5 oz Karo syrup, light
10 ml baking soda
5 ml vanilla
candy thermometer
Directions:
1. Place NuWave Silicone Pizza
Liner on baking sheet pan or use
buttered 23x33-cm baking dish;
set aside.
2. In medium sauté pan, cook peanuts,
syrup, and sugar on Medium (135°C)
until candy thermometer reaches
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-oz) package caramels
30 ml water
1/3 kilograms pecan halves
1 (6-oz) package semi-sweet
chocolate chips
Directions:
1. Melt caramels and water in medium
sauce pot on Medium-Low
(135°C), stirring until melted.
2. Arrange pecans in 36 groups 5 cm
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
6 oz brown sugar
6 oz rum
Dash cinnamon
Directions
1. In large sauté pan, melt brown
sugar and butter on Medium
(135°C).
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.