Sandersville IGA Recipes
https://sandersville.iga.com/Recipes/Detail/1455/
Caramel Nut Topping Spread
Yield: 12 servings
Ingredients
| 1 - 1/4 | cups | fat-free milk | |
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| 2 | tablespoons | cornstarch | |
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| 2 | tablespoons | butter | |
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| 1/2 | cup | packed dark brown sugar | |
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| 1 | teaspoon | vanilla extract | |
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| 12 | large Quaker Caramel Apple Corn Cakes | ||
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| 1/2 | cup | chopped roasted peanuts, or any nuts of your choice | |
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Nutrition Facts
Yield: 12 servings
Approximate Nutrient Content per serving:
| Calories: | 160 | |
| Calories From Fat: | 225 | |
| Total Fat: | 25g | |
| Cholesterol: | 3g | |
| Sodium: | 172mg | |
| Total Carbohydrates: | 5mg | |
| Protein: | 5g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Combine the milk and cornstarch in a small saucepan and mix until cornstarch is throughly dissolved. Add the butter and the brown sugar and cook over medium heat. Stir constantly with a wire whisk until mixture thickens and comes to a boil. Continue to boil for 1 minute. Remove the pan from the heat and stir in the vanilla. Spread 2 tablespoons of the topping on top of each corn cake. Sprinkle each cake with 1 teaspoon of the roasted chopped peanuts. Peanuts can also be mixed into the topping. Serve immediately or reheat topping before spreading on corn cakes.
Recipe compliments of Quaker Oats
Please note that some ingredients and brands may not be available in every store.
Sandersville IGA Recipes
https://sandersville.iga.com/Recipes/Detail/1455/
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