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Nutty Caramel Acorns
Nb persons: 0
Yield: Makes 48
Preparation time: 20 minutes
Total time: 1 hour
Source: Women's Day magazine Best Ideas for Christmas 2008
1 stick | butter, softened |
1/3 c. | packed dark brown sugar |
2 large | egg yolks |
1 c. | chopped nuts, (walnuts, cashews, peanuts or favorite) |
1 1/2 tsp. | vanilla |
1/2 tsp. | baking powder |
1/4 tsp. | salt |
1 3/4 c. | flour |
1/2 c. | chocolate sprinkles |
1 pkg. (14 oz.) | classic caramels, (such as Kraft) |
1 1/2 Tb. | water |
Heat oven to 350 degrees. Beat butter, sugar and yolks in a large bowl with mixer on medium speed until fluffy. Beat in 1/2 c. of the nuts, the vanilla, baking powder, and salt. With mixer on low speed, gradually beat in flour until a soft dough forms. Roll rounded teaspoons of dough into balls. Shape as acorns with a pointed top. Place point up, 1" apart, on ungreased baking sheet(s). Bake 14 minutes, until bottoms are golden brown. Cool on rack. Place remaining nuts and the sprinkles in food processor; pulse until finely chopped . Mound mixture on a sheet of parchment or wax paper. Melt caramels with water in a bowl in microwave as package directs. Dunk acorn cookies into caramel one at a time, turning with a fork to coat. Lift and scrape excess caramel from bottoms against top edge of bowl. Use a second fork to scrape acorns from first fork onto nut mixture to coat bottoms. Transfer to a wax paper-lined cookie sheet and refrigerate to set caramel. Reheat caramel in microwave to keep it fluid while diping remaining acorns.
Storage Tip: Store airtight at cool room temperature with parchment or wax paper between layers up to one week.
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