Desserts > Candies > Caramel Candies

Caramel Apple Puffed Rice Cakes Recipe

Ingredients with Measurements:
- 4 cups puffed rice cereal
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon vanilla extract
- 1 apple, peeled and diced
- Cooking spray

Special equipment needed:
- 9x13 inch baking dish
- Large mixing bowl
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Parchment paper

Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Line the baking dish with parchment paper and spray with cooking spray.
3. In a large mixing bowl, combine the puffed rice cereal and diced apple.
4. In a medium saucepan, melt the butter over medium heat.
5. Add the brown sugar, corn syrup, salt, cinnamon, nutmeg, and allspice to the melted butter. Stir until well combined.
6. Bring the mixture to a boil and cook for 2-3 minutes, stirring constantly.
7. Remove the saucepan from the heat and stir in the vanilla extract.
8. Pour the caramel mixture over the puffed rice cereal and apple mixture. Stir until well combined.
9. Pour the mixture into the prepared baking dish and press down firmly.
10. Bake for 15-20 minutes, or until the edges are golden brown.
11. Remove from the oven and let cool for 10 minutes.
12. Lift the parchment paper to remove the puffed rice cake from the baking dish.
13. Cut into squares and serve.


- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Preheat the oven to 350°F (175°C).
Serving size:
- Makes 12-16 squares

Nutritional information:
- Calories per serving: 180
- Total fat: 9g
- Saturated fat: 5g
- Cholesterol: 20mg
- Sodium: 150mg
- Total carbohydrates: 25g
- Dietary fiber: 1g
- Sugars: 17g
- Protein: 1g

Substitutions for ingredients:
- Corn syrup can be substituted with honey or maple syrup.
- Brown sugar can be substituted with granulated sugar or coconut sugar.
- Puffed rice cereal can be substituted with any other type of puffed cereal.

Variations:
- Add chopped nuts, such as pecans or walnuts, to the mixture for extra crunch.
- Use different spices, such as ginger or cardamom, to change the flavor profile.
- Add dried fruit, such as cranberries or raisins, to the mixture for added sweetness.

Tips and tricks:
- Press the mixture firmly into the baking dish to ensure that it holds together.
- Let the puffed rice cake cool for at least 10 minutes before cutting into squares.
- Store leftovers in an airtight container at room temperature for up to 3 days.

Storage instructions:
- Store leftovers in an airtight container at room temperature for up to 3 days.

Reheating instructions:
- Reheat in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.

Presentation ideas:
- Serve on a platter with a dusting of powdered sugar.
- Garnish with caramel sauce and whipped cream.

Garnishes:
- Caramel sauce
- Whipped cream
- Powdered sugar

Pairings:
- Vanilla ice cream
- Hot apple cider
- Coffee or tea

Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
- Grilled chicken or pork

Troubleshooting advice:
- If the mixture is too dry, add more butter or corn syrup.
- If the mixture is too wet, add more puffed rice cereal.

Food safety advice:
- Be careful when working with hot caramel mixture.
- Store leftovers in an airtight container at room temperature for up to 3 days.

Food history:
- Puffed rice cereal was invented in 1901 by Alexander P. Anderson.
- Caramel apples were first made in the 1950s.

Flavor profiles:
- Sweet, crunchy, and caramelized with hints of apple and warm spices.

Serving suggestions:
- Serve as a dessert or snack.

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Taste: Sweet, Caramelized, Fruity, Crunchy