salty recipes

Salty Caramel Panna Cotta

heavy cream

milk chocolate

sugar

Fleur de sel

milk

gelatin

Salted peanuts

Caramelized Popcorn, recipe follows

Whipped cream

Milk chocolate shavings

glucose

butter

salt

baking soda

Popcorn

For the ganache: Boil the heavy cream in a saucepan over medium-high heat. Pour the cream into a bowl over the milk chocolate and whisk until the chocolate is melted. Pour one ladle of ganache into the bottom of 8 double rocks glasses. Put in the refrigerator and allow to cool while you make the caramel sauce and panna cotta. 

For the caramel sauce: Boil the heavy cream in a saucepan over medium-high heat. Put the sugar in a separate saucepan. Add a pinch of fleur de sel to the sugar. Heat the sugar over medium-high heat until it starts to turn a caramel color, 6 to 10 minutes. Slowly add the cream to the dark caramel sauce and whisk together. Allow to cool. 

For the panna cotta: Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin over the milk. Heat the remaining 1 cup milk and the heavy cream in a saucepan over medium-high heat and bring to a light simmer. Pour the milk and cream mixture over the gelatin mixture and whisk until dissolved. Pour the salty caramel sauce into the mixture, whisking as you pour. Distribute evenly into the double rocks glasses over the ganache. Place in the refrigerator for 2 to 3 hours. 

When the panna cotta is chilled, garnish with salted peanuts, Caramelized Popcorn, whipped cream or milk chocolate shavings

Make a dry caramel with the glucose and sugar. Heat until it is light caramel in color. Add the butter and mix until melted. Add the salt and baking soda and mix until incorporated. Add the popcorn and toss until evenly coated. Pour on a silicon mat to cool.

Excellent, but time consuming- i never make a dry caramel- i always add a little water, let the sugar dissolve and then let the pot do the rest- less worry about burning- This dessert was very decadent- it's worth the time to make.

Delicious dessert!  I served it at a small dinner party.  The recipe filled about 10 medium ramekins.  One word of caution - be sure to chill the ganache for at least an hour and let the panna cotta cool somewhat before you pour it over the chocolate.  Otherwise the hot panna cotta lifts the chocolate up and they mix.  I chilled the dessert overnight and added whipped cream just before serving.  

What is glucose? I've read that it can be anything from honey to corn syrup. To anyone reading this-What would you use? Also, is powdered gelatin the same as un-flavored jello mix? I'm dying to try this dessert and I want to make it perfect! Also, did anyone not use fleur de sel? I don't wanna order it online because the shipping is ridiculous and let's face it, I'm poor! Lol. Can I just use a regular coarse sea salt? Thanks in advance!

Delicious! We didn’t do any toppings but it was still rich and flavorful and very creamy! 

This is a REALLY good recipe. The recipe is not that difficult, except for making the
caramel (I had never tried this before.  Some tips: when making the caramel, use medium heat instead of medium-high and watch it closely (it's easy to burn. As the caramel was cooling, it started to thicken. Just before I added the hot milk/heavy cream mixture to the gelatin, I added a small bit of the hot milk/cream to the caramel to loosen it up some (seemed to work nicely and made it dissolve in the gelatin well. I used pre made caramel popcorn, it didn't seem to detract at all from the dish. Also, be sure to add the crunchy stuff (i.e. crushed peanuts and caramel popcorn to the top just before eating. If you do that step too far in advance, the popcorn can become mushy. This is definitely a show stopper dessert, this will be my go-to, knock out dessert.  Very well done Beau.

I made this panna cotta for a dinner party, it was delicious! If anyone was wondering whether it works in a dariole mould then turned out, it did! I didn't do the chocolate layer or popcorn, I instead served it with a chocolate soil, brown sugar crumb, salted caramel sauce, bitter chocolate ganache and cacao nib tuile. This panna cotta is delicious and has a beautiful texture, I am 14 and it was easy to make!

What an amazing dessert!   Everything went together perfectly as I had chilled the ganache for an hour or so before pouring the panna cotta over.  I used white wine glasses for the service item - really pretty.  I also refrigerated the finished dessert for 4-5 hours so it set up very nicely.  Just as I was going to serve, I drizzled a dark chocolate ganache on the top and then placed a small scoop of chopped, salted peanuts to one side.   It was a huge hit.  I will be making mini servings of this (2 oz. shot glasses for a rehearsal dinner in a couple of weeks.   **On a personal note, I would have made 12 servings of this rather than the 8 that the recipe indicates.  It was very rich so a smaller portion wouldn't be out of the question.  As an aside, we ate every bite even though we kept saying 'this is so rich'.   :-

Really really really amazing! I would definitely do it with milk chocolate, because I did it with bitter sweet chocolate and it was a little too much for me. Then I did it again with milk chocolate and it was perfect, and definitely needs more than two hours for the gelatin to set, I would do it for at least 5-6 hrs. 

A-mazing! It was sooooo good! Super rich and creamy.It was really easy to make. Just a few tips from my experience. 
1 If you add a bit of water to the sugar when making the caramel you are less likely to burn it and the water all evaporates out so it won't hurt the caramel. 
2When you pour the panna cotta over the ganache, if you pour in out over  spoon it won't dent into the center of the ganache and will help it not mix together and leave a cleaner line. 
3The second time I made this I made it in an 8x8 glass baking dish and it came out great and not as fussy as individual dishes and definitely easier than having to so carefully pour all the little glasses. Worked great this way at a family gathering. 
4 I reserved a bit of the caramel sauce and drizzled that over the top of the peanuts instead of making caramel popcorn. Worked fab. 

This was a huge hit with the dinner party!  Absolutely light....and wonderfully tasty.  We had a rich dinner of salmon wellington....therefore I didn't want anything too heavy...this was perfect!!!  Thank You for a wonderful recipe....this is a keeper!

https://www.foodnetwork.com/videos/salty-caramel-panna-cotta-0187484

Beau Macmillan's Salty Caramel Panna Cotta knocks it out of the love park.

Peanut butter and chocolate are a perfect pairing--and these sweet and salty peanut butter balls covered in bittersweet chocolate are sure to satisfy your craving. Make sure the balls are chilled and firm before rolling them in the chocolate. It will ensure that they do not fall apart and helps the chocolate set faster. If the chocolate thickens while you are dipping the balls, just pop it back in the microwave for 20 seconds and stir until smooth.

Peanut Butter Balls

confectioners' sugar

peanut butter (see Cook's Note)

unsalted butter,

vanilla extract

chocolate,

Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.

Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.

Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.

Super easy and delicious! I kneaded the PNB mixture to bring it together before forming the balls. I also melted the chocolate mixture over a double boiler to keep it warm while dipping the balls. 

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Potato Chips

olive oil, not extra virgin

russet potatoes,

Kosher salt

Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven. A deep-fry thermometer clipped to the Dutch oven should reach 300 degrees F.

While the oil heats, line a large mixing bowl with paper towels.

On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime. Carefully add the slices 1 at a time to the hot oil. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small batches. When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake the bowl to evenly distribute the salt. Remove the paper towels and serve.

Followed this and my chips turned out PERFECT!  Made a few batches in my baby fry daddy.  My hubby and son were very impressed.

I think I did everything as I should have.  My chips are pretty flimsy and soft.  Any thoughts?

I'm sure these are just delicious. I used my box grater for some, sliced some with a knife. Used vegetable oil in a dutch oven on my halfhearted stove. I ended up with some potato nubs or nubbins and some that look like potato chips and taste like fries.

These chips were delicous. We crumbled blue cheese on top and they were a huge hit! Thanks Alton!

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/013/0136/0136161

For the ultimate in snacking bliss, Alton shows how to make potato chips.

Alton's Homemade Potato Chips

Salted Caramel Milk Chocolate Cake

milk chocolate, finely chopped

fine sea salt

Chocolate Cake recipe, recipe follows

Sea salt flakes (recommended: Maldon)

unsalted butter, softened,

all-purpose flour

cocoa powder

sea salt

brown sugar

eggs,

well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)

Put your chocolates in a big bowl. Put the sugar and 1/2 cup water in a saucepan and place over medium heat. Stir until the sugar dissolves and bring up to a boil. As soon that happens, stop stirring and let it boil until it turns an amber color, 8 to 10 minutes or so. (If you think that it needs another stir, brush down the sides of the pan with a wet pastry brush, and stir the entire mixture, picking up the pot itself by the handle, being careful not to touch the caramel or else it could crystallize.) Once the mixture reaches that dark amber color, turn the heat down. Stand back from the pot and add the cream very slowly, stirring with a heatproof spatula. (If you are nervous about the steam, wear a kitchen glove to protect your hand.) Continue to stir until all is incorporated. Once the mixture is smooth, stir in the fine salt. Take off the heat and pour the caramel over the bowl of chocolate. Whisk to combine, making sure all the chocolate melts. Pop in the fridge for about 1 hour until completely chilled.

Take the frosting out of the fridge and beat it with a hand mixer just until it becomes spreadable. Add the butter in pieces and mix until it's all combined. Pop back into the refrigerator for another hour.

Place 1 cake layer on a cake platter, flat-side up. (You want the cake flat-side up so when you get into it you'll have nice and even layers.) Evenly spread 2 cups of the frosting over the top. Sprinkle with sea salt flakes, then put the other cake layer on top, flat-side up. Spread the rest of the frosting over the top and on the sides of the cake. Sprinkle the top with more salt flakes.

Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.

Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.

Pour half the batter in each pan and spread it evenly with a spatula or butter knife. Bake until a toothpick comes out clean, 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.

I gave this recipe 5 stars because of the fabulous icing!  I made this a couple of days ago for a cook out. It was so delicious and everyone absolutely loved it. After reading some of the reviews I decided to make the cake from a box because I had to wait to make it the day of the event and really didn't want any disasters. I had one problem and that was that I burned the caramel the first time but then watched it like a hawk the second time and added the cream at a drizzle so it wouldn't seize up as some of the reviews suggested. It did make enough icing for two cakes so I'm making another tomorrow! Definitely worth the time and effort!

I prepared this recipe exactly as instructed. The cake had a good taste but it was on the dry side. However, the frosting was great! I did let my cream get to room temp before I slowly added it to the caramel, which I think helped ensure no crystalization would occur. Overall, for all the labor and time that went into the cake and frosting, this recipe is just ok. I think the frosting would better compliment a different cake recipe; one that produces a moister cake.

I thought the cake came out perfect! moist and just the right bitter-sweet flavor. the frosting was lovely as well, but the caramel was tricky. if you poor the cream too fast the caramel will crystalize. 

cake is amazing!<br />I added  1oz bittersweet with the semi sweet. Tasted yumma!n I didnt make the frosting.

I made this cake just to see how it turned out. it looked great but tasted very salty! This took away from the taste I thought. the cake was very moist but again the salt ruined it.

Made this cake for a dinner party.  Everyone LOVED it.  I agree with other reviews.  The frosting was a huge hit!  But, my cake did not sit up...  it was super moist, but just sort of crumbled when i cut into it.  Also, the frosting was a bit runny.  I let it come to room temp before frosting the cake, so maybe that was the issue.  I thought about adding some strawberries in between layers to cut through the richness of the cake.  But, def worth the effort!

The cake was dry, but the FROSTING was awesome!!!!!

I am not a cake lover even though I make cakes all the time. However this is a WINNER!  I love this cake, one of my favorites.  I have made this cake at least 4 times already, had a few prob 2 times because I didn't follow recipe just as it says.  I don't make it often since it is a bit time consuming.  I also must say the cake comes out perfect if you take it out rt on time.  Add the cream at a DRIZZLE or it comes out too thin and will not set up right.  I did like the dark or bittersweet chocolate to help calm the sweetness.  I even put a sprinkle of the sea salt on each layer after putting the frosting on.  the salt kind of melts into the frosting so you wont see it but you can taste it.  If you like the sweet salty contrast you can even add a tiny sprinkle right before you serve it. I know it sounds like a lot of salt but it is for those that like that distinctive sweet/salty contrast.

Just finished making the cake.  The icing is out of this world good.  I can see using this icing for many other recipes.  It reminds me of eating a great Rollo Candy. You can really taste the caramel! However, my cake came out a little crumbly! So I'll keep the icing and use another recipe for choc cake! I actually like the recipe for choc cake on the back label of the Hershey Cocoa powder. Happy Eats!

Made this cake twice as directed and had two different results.  The first time, the cake was moist and delicious and conjured up old memories.  My aunt must have made this cake 30 years ago, because my family all stated that it tasted very familiar and was delicious.  The second time, I wasn't so successful and I think I must have cooked the cake too long which dried it out a bit.  Make it as directed and this is a fantastic cake!

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Salty Caramel Panna Cotta

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Top 4 salty recipes recipes from across the web

The most viewed salty recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Salty Caramel Panna Cotta

Peanut Butter Balls

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Salted Caramel Milk Chocolate Cake

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