NuWave PIC2 - Peanut Brittle; Chocolate Caramel Turtles; Bananas Foster; Pears in White Wine

58 • NuWave PIC2 Complete Cookbook
• 59• 59
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.
Desserts
Candy Suckers
Yield: 18 suckers
18 sucker sticks
¼ stick butter
½ ounce light corn syrup
¾ ounce sugar
Few drops food coloring
Candy Decoration (optional)
Directions:
1. Lightly butter baking sheet and
arrange lollipop sticks on baking
sheet.
2. Combine butter, corn syrup, and
sugar in heavy 1-quart saucepan.
3. Bring to boil on Medium-High
(375°F), stirring occasionally.
4. Reduce heat to Medium (275°F) and
continue cooking, stirring frequently
until mixture reaches 270°F internal
temperature.
5. Stir in food coloring.
6. Drop mixture by tablespoonfuls over
each lollipop stick at ends.
7. If desired, while lollipops are hot,
press on candy decorations.
8. To decorate when cooled, crush
candy decoration undersides with
corn syrup and press onto lollipops.
9. Cool lollipops thoroughly before
removing from baking sheet.
Pears in White Wine
Caramel Sauce
Serves: 4
2 pounds ripe pears
2 cups dry white wine
1 cup white sugar
Directions:
1. Peel pears and cut them lengthwise
into 8 wedges.
2. Using small knife, remove pear
seeds.
3. Place pears in large shallow serving
dish and pour wine over pears.
4. Let marinate for 30 minutes at room
temperature.
5. Place sugar in large heavy non-stick
skillet on Medium (275°F), stirring
often.
6. Cook for 15 minutes until sugar
melts into completely into caramel
sauce.
7. Pour caramel sauce over pears to
cover completely.
8. Cover and refrigerate for at least 3
hours.
9. Using slotted spoon, place pears
onto platter. Reserve liquid.
10. Place marinating liquid in small
saucepan and reduce same sauce
on Medium-High (375°F) to ¾ cup.
11. Drizzle warm sauce over pears and
serve.