Wednesday, June 1, 2011

Salted Caramel Amaretto Brownies with Almond Toffee Topiary Toppers

 Look...I never claimed to be nice. These are evil. That being said, I don't think there is a woman alive who wouldn't want these at her bridal shower or birthday party...or hiding in her closet. Just saying...mama needs chocolate. Add salted caramel and I'm certain she'll be sweet.  I'm a freak for the salty sweet combination anyway... genius delicious!

 Here's how I made them. I used the brownie recipe of glory and chopped a pound of toasted almonds into the brownie batter. Baked 12-15 minutes 325 degrees if cup is filled half way. When brownies come out of the oven and are still warm, take a ball of Peter's Caramel the size of a quarter and roll it in your hands until it's the size of the top of your brownie. Put it on top of the brownie and let it melt. Sprinkle with a few crystals of French Sea Salt.

 Peter's Caramel is also what I used for the Popcorn ball topiary toppers. Melt 8 oz caramel in a microwave safe bowl with 1 tsp vanilla bean paste for 2 minutes. Add 1 bag of microwave butter popcorn of your choice and 1 cup of toasted almonds...stir to coat. Microwave the bowl with the popcorn coated with caramel for 2 more minutes.

 Form into tight popcorn balls and put  the end of a chop stick.

 Put one end of the chop stick in the end is already in the popcorn ball topiary...

Now you're good to go.

Always My Very Best,
Your Friend Chef Tess


Mom2BJM(Amy) said...

I just want the almond popcorn!! Yum!

Lisa said...

seriously now! I'm dying at the sight of that caramel.

Mary said...

I concur. Evil, you are!! LOL OMG - where do you come up with these scrumptious creations? Your mind must never be at rest.

mlebagley said...

Ummm YUMMY!! I am drooling. Officially. Thanks for getting the Sat morning craving ball rolling!