Bird's Nest Cookies with Caramel

Votes: 2

How to Make - Caramel Bird's Nest Cookies

Time: 30 min.
Complexity: easily
Quantity: 30 nests

Half candy, half cookie—these "nests" are easy to make, and the crunchy, salty straws pair beautifully with the sweet caramel layer. Kids can help crumble the straws, assemble the "nests," and place the mini eggs inside.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup blanched almonds, sliced into wedges
280 g of white granulated almond-vanilla flavored glaze or white chocolate
1 cup iris granules or toffee candies
2 tbsp. salted straws, break in half
3/4 cup coconut chips
1 cup (about 50) mini chocolate caramel eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: almond, white chocolate, iris, coconut flakes, chocolates

Cooking the dish according to the recipe:

Heat a large, dry saucepan over medium heat. Add the almonds and toast for 3-5 minutes, shaking the pan every minute, until the almonds are fragrant and darkened in spots.
Line two baking sheets with parchment paper. In a microwave-safe bowl, melt the white frosting according to package directions. Stir in the toffee granules. Microwave for another 30 seconds, then stir until smooth.

Stir in the almonds, shredded coconut, and coconut, coating evenly. Drop the mixture 1 tablespoon at a time onto the prepared baking sheets. Top with 1 or 2 mini eggs. If the mixture begins to cool and harden, microwave it for 30 seconds and stir gently. Let the "nests" harden at room temperature.

Categories:

recipe / Festive dishes / Bakery / Desserts / Cookie / Candies / Food Network - recipes

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