Shanna Horner O’Hea, chef/owner of the restaurant Academe and The Kennebunk Inn, appeared on WPFO Fox-23’s “Good Day Maine” on Thursday, May 7, 2015. Chef Shanna prepared her Asian Caramel Crisps.
Shanna will be appearing on the Food Network’s “Beat Bobby Flay” on Thursday evening at 10:00 PM Eastern, 9:00 Central. Read more about Chef O’Hea’s Food Network appearance here.
The recipe for Asian Caramel Crisps from “Good Day Maine” appears below. You can use the print button to print a nice, recipe card style version to use in your own kitchen.
- ½ cup - Sugar
- 1 tablespoon - Corn Syrup
- 2 tablespoons - Water
- 1 cup - Cream
- 2 ounces - White Chocolate Chips
- 6 ounces - Bittersweet Chocolate Chips
- 1 cup - Fried Lo ‘Mein Noodles
- 2 cups - Special K Cereal
- 1 tablespoon - Toasted Sesame Seeds
- 1 teaspoon - Sea-Salt
- Bring cream to simmer in separate pot, reserve
- Place sugar, water and corn syrup in quart size pot over high heat
- The sugar will dissolve and begin to boil, let boil for 4-5 minutes
- The sugar will begin to caramelize, remove off heat when the color reaches a deep amber
- Slowly pour warm cream into caramel off the heat, it will boil rapidly and raise but will subside once all the cream has been incorporated
- Mix caramel sauce into the white and bittersweet chocolate in a heat safe bowl with a rubber spatula
- Once all the chocolate is melted and the caramel sauce has been fully incorporated to achieve a smooth ganache , mix in the fried lo’mein noodles and special K cereal with rubber spatula so everything is nicely coated
- Using two tablespoons scoop bite size pieces onto asian spoons or waxed paper sheet tray
- Garnish with toasted sesame seeds and sprinkle of sea-salt and refrigerate until set
- Asian Caramel Crisps will last up to four days under refrigeration
Watch the clip on WGME’s website. (WPFO and WGME both air Good Day Maine. Shanna’s segment aired on WPFO, but the clip is on sister station WGME’s site.)