KITCHEN SPIDER RECIPES

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APPLE SPIDER WEB POPS RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Apple Spider Web Pops Recipe | Food Network Kitchen | Food ... image

Fresh fruit awaits you in these chocolate-dipped webbed treats. Thick slices of tart apple stand in for candy. Wrap them in cellophane bags, tie with a decorative bow and feel semi-wholesome about passing them out.

Provided by Food Network Kitchen

Categories     dessert

Total Time 50 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 4

2 large Granny Smith apples, stemmed
4 ounces chopped bittersweet chocolate
2 teaspoons coconut oil
4 ounces chopped white chocolate

Steps:

  • Line a baking sheet with parchment or a silicon baking mat.
  • Cut the apples lengthwise (stem to bottom) into 4 thick slices each. Remove any visible seeds and keep the core intact. The end slices will be rounded; cut a thin slice off so they lay flat. Poke a small hole in the bottom of each slice with a wooden ice-pop stick and push halfway into the apple. 
  • Combine the bittersweet chocolate and 1 teaspoon of the coconut oil in a medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth. Add the white chocolate and remaining 1 teaspoon coconut oil to another medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth.
  • Dip half of the apple slices completely in the bittersweet chocolate, letting the excess drip back into the bowl, and place on the prepared baking sheet. Dip the remaining apple slices in the white chocolate. Let sit at room temperature so the chocolate thickens a bit, 10 to 15 minutes. 
  • Transfer the leftover dark and white chocolate to 2 separate small resealable plastic bags and snip a small corner off each bag. Pipe 3 to 4 dark chocolate concentric circles on the white chocolate-dipped apples and visa-versa. Drag a toothpick through the circles, starting the center and working your way out to create a spider web design. Refrigerate until hardened, 15 to 20 minutes.

PECAN-CARAMEL SPIDERS : RECIPES : COOKING CHANNEL RECIPE ...



Pecan-Caramel Spiders : Recipes : Cooking Channel Recipe ... image

Cooking Channel serves up this Pecan-Caramel Spiders recipe plus many other recipes at CookingChannelTV.com

Provided by Food Network Kitchen : Cooking Channel

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 30 spiders

Number Of Ingredients 11

1 1/2 cups toasted pecans
1 cup heavy cream
1 cup granulated sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter, in pieces
1/4 teaspoon salt
5 ounces thin black licorice strands, cut into 2-inch pieces
6 ounces semisweet chocolate, chopped
4 ounces milk chocolate, chopped
Chocolate curls or sprinkles, optional

Steps:

  • Line 2 baking sheets with waxed paper and lightly spray with nonstick spray. Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan. Make caramel: Warm the cream over low heat and keep warm while you cook the sugar. Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes. Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and cool for a minute. Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies. Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice. (It's helpful to have an extra hand here, since the caramel can set quickly. If caramel hardens, warm over very low heat. ) Let spiders cool 15 minutes. Meanwhile, put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, 2 to 3 minutes more.) Spoon about 1 tablespoon of melted chocolate on top of each spider. Sprinkle with sprinkles or chocolate curls, if desired. Let cool until firm until firm.;

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