Sugar, spice and everything nice combine in these homemade caramels.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/38fDkGUWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Salt and Pepper CaramelsRecipe courtesy of Food Network KitchenTotal: 5 hr 25 minActive: 45 minYield: about 36 candiesLevel: IntermediateIngredientsNonstick cooking spray1 cup heavy cream4 tablespoons unsalted butter2 teaspoons flaky salt1 1/2 cups granulated sugar1/4 cup corn syrup1/2 teaspoon vanilla extract 4 teaspoons mixed peppercorns, coarsely crushed DirectionsSpecial equipment: a candy thermometerLine an 8-inch square baking dish with parchment paper, leaving some paper hanging over the edges of the dish. Spray the parchment and the exposed sides of the dish with cooking spray.Combine the cream, butter and 1 1/2 teaspoons salt in a small pot over medium heat until the butter melts; remove from the heat and set aside. Combine the sugar, corn syrup and 1/4 cup water in a large saucepan over medium heat and cook, swirling occasionally, until the syrup is medium-amber colored and registers 310 to 320 degrees F on a candy thermometer. Remove from the heat and slowly whisk in the cream mixture. Return to medium heat and cook until the caramel reaches 245 degrees F. Remove from the heat and whisk in the vanilla and 2 teaspoons peppercorns. Pour the caramel into the prepared dish and tap it against the counter a few times to help get rid of air bubbles. Sprinkle the top with the remaining 1/2 teaspoon salt and 2 teaspoons peppercorns. Let cool to room temperature.Cover the baking dish and let set completely, 4 hours or up to overnight. Lift the caramel out of the pan using the parchment paper overhang and transfer on the paper to a cutting board. Cut the caramels into candies with a very sharp knife. (If the caramels stick to your knife, spray your knife with nonstick cooking spray.) Cut squares of wax paper a little bigger than your caramels. Wrap each caramel in a piece of wax paper and twist the ends closed. Caramels will keep at room temperature for about 2 weeks.Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #SaltandPepperCaramels #RecipeOfTheDay #FoodNetworkSalt and Pepper Caramels | Food Networkhttps://youtu.be/fZvHGzU16FA
