This is an easy way to sweeten an Oscar viewing party. Fill the tartlet shells with your favorite ice cream and garnish with movie candies. The sauces can be prepared several days in advance and refrigerated; the whipped creams can be made 1 day ahead and refrigerated.
For the crust- makes two dozen mini tartlets (I used a Chicago Metallic mini cupcake pan; each opening measures 2¼” across by 1” deep)
3 cups unsalted popcorn
½ cup peanuts, coarsely chopped
½ cup pretzels, coarsely chopped
¼ cup dark brown sugar
¾ teaspoon kosher salt
6 tablespoons unsalted butter
2 tablespoons corn syrup (dark or light)
1 teaspoon vanilla
In a large bowl, place the popcorn, peanuts and pretzels. Toss to combine. In a medium saucepan, melt the butter over low heat until it turns a toasty brown. Add the brown sugar, salt and corn syrup. Bring just to a boil, then lower the heat, stirring with a rubber spatula to prevent sticking. Cook over low heat, until the mixture thickens, about 5 minutes. Immediately pour the caramel over the popcorn mixture, tossing to coat thoroughly. Use a small ice cream or cookie scoop to evenly divide the mixture in the mini cupcake pan, making indentations in each. The mixture will continue to firm up as it cools. Can be made 1 day ahead, covered in plastic wrap and left on the counter.
Fresh Corn Whipped Cream
1 cup heavy cream
1 corncob, kernels removed
2 tablespoons powdered sugar
pinch of salt
Place the heavy cream in a medium saucepan and heat until warm. Add the corncob and bring to a boil. Remove from the heat and let the mixture steep for an hour. Remove the corncob and strain the cream through a fine mesh strainer. Chill the cream in the refrigerator until cold. Place the cream in a chilled bowl and whisk until thickened. Add the powdered sugar and salt, whisking just until creamy. Cover and refrigerate.
Twizzlers Whipped Cream
½ cup heavy cream
4 sticks red Twizzlers, cut into ¼” pieces
additional ¼ cup heavy cream
1 tablespoon confectioners’ sugar
In a heavy bottomed saucepan, warm the ½ cup cream over medium heat; do not let it boil. Remove the pan from the heat and stir in the licorice pieces. Set aside for 30 minutes. Strain the cream through a fine mesh strainer into a clean bowl, pressing on the licorice pieces with a rubber spatula. Cover the bowl with plastic wrap and refrigerate until cold. Add the additional ¼ cup of heavy cream and the powdered sugar, whisking until fluffy. Cover and refrigerate.
Whiskey Caramel Sauce- makes one cup
1 cup granulated sugar
½ cup water
½ cup heavy cream
2 tablespoons unsalted butter
generous pinch of salt
1 tablespoon good quality whiskey
In a heavy-bottomed saucepan, combine the sugar and the water. Bring to a simmer over medium heat; brush the sides of the pan with a pastry brush dipped in cold water to prevent the sugar from crystallizing. Cook until the liquid turns golden brown, then a deep amber color, carefully swirling the pan occasionally. Remove the pan from the heat, carefully add the heavy cream (the mixture will spatter) and whisk over low heat until the cream is incorporated and the caramel thickens. Remove from the heat, add the butter and the salt. Stir to combine then add the whiskey. Set aside to cool; the caramel will continue to thicken. Refrigerate any leftovers.
Maida Heatter’s Hot Fudge Sauce- makes one cup
½ cup heavy cream
3 tablespoons unsalted butter, cint into small pieces
⅓ cup granulated sugar
⅓ cup dark brown sugar
generous pinch of salt
½ cup Dutch-process cocoa, sifted through a fine mesh strainer
In a heavy-bottomed saucepan, place the cream and the butter. Heat just until the butter is melted and the cream just comes to a boil. Reduce the heat to low, add the sugars, stirring with a wooden spoon or rubber spatula. Heat until the sugars are completely dissolved, then add the salt and cocoa, whisking until smooth. (Use a rubber spatula to press against any stubborn lumps of cocoa.) Remove from the heat; serve warm. Cover and refrigerate any leftovers. (If you need to reheat the sauce, simply set it over a bowl of simmering water and stir until it softens. Do not place the sauce over direct heat or it will burn.)
For the crust- makes two dozen mini tartlets (I used a Chicago Metallic mini cupcake pan; each opening measures 2¼” across by 1” deep)
3 cups unsalted popcorn
½ cup peanuts, coarsely chopped
½ cup pretzels, coarsely chopped
¼ cup dark brown sugar
¾ teaspoon kosher salt
6 tablespoons unsalted butter
2 tablespoons corn syrup (dark or light)
1 teaspoon vanilla
In a large bowl, place the popcorn, peanuts and pretzels. Toss to combine. In a medium saucepan, melt the butter over low heat until it turns a toasty brown. Add the brown sugar, salt and corn syrup. Bring just to a boil, then lower the heat, stirring with a rubber spatula to prevent sticking. Cook over low heat, until the mixture thickens, about 5 minutes. Immediately pour the caramel over the popcorn mixture, tossing to coat thoroughly. Use a small ice cream or cookie scoop to evenly divide the mixture in the mini cupcake pan, making indentations in each. The mixture will continue to firm up as it cools. Can be made 1 day ahead, covered in plastic wrap and left on the counter.
Fresh Corn Whipped Cream
1 cup heavy cream
1 corncob, kernels removed
2 tablespoons powdered sugar
pinch of salt
Place the heavy cream in a medium saucepan and heat until warm. Add the corncob and bring to a boil. Remove from the heat and let the mixture steep for an hour. Remove the corncob and strain the cream through a fine mesh strainer. Chill the cream in the refrigerator until cold. Place the cream in a chilled bowl and whisk until thickened. Add the powdered sugar and salt, whisking just until creamy. Cover and refrigerate.
Twizzlers Whipped Cream
½ cup heavy cream
4 sticks red Twizzlers, cut into ¼” pieces
additional ¼ cup heavy cream
1 tablespoon confectioners’ sugar
In a heavy bottomed saucepan, warm the ½ cup cream over medium heat; do not let it boil. Remove the pan from the heat and stir in the licorice pieces. Set aside for 30 minutes. Strain the cream through a fine mesh strainer into a clean bowl, pressing on the licorice pieces with a rubber spatula. Cover the bowl with plastic wrap and refrigerate until cold. Add the additional ¼ cup of heavy cream and the powdered sugar, whisking until fluffy. Cover and refrigerate.
Whiskey Caramel Sauce- makes one cup
1 cup granulated sugar
½ cup water
½ cup heavy cream
2 tablespoons unsalted butter
generous pinch of salt
1 tablespoon good quality whiskey
In a heavy-bottomed saucepan, combine the sugar and the water. Bring to a simmer over medium heat; brush the sides of the pan with a pastry brush dipped in cold water to prevent the sugar from crystallizing. Cook until the liquid turns golden brown, then a deep amber color, carefully swirling the pan occasionally. Remove the pan from the heat, carefully add the heavy cream (the mixture will spatter) and whisk over low heat until the cream is incorporated and the caramel thickens. Remove from the heat, add the butter and the salt. Stir to combine then add the whiskey. Set aside to cool; the caramel will continue to thicken. Refrigerate any leftovers.
Maida Heatter’s Hot Fudge Sauce- makes one cup
½ cup heavy cream
3 tablespoons unsalted butter, cint into small pieces
⅓ cup granulated sugar
⅓ cup dark brown sugar
generous pinch of salt
½ cup Dutch-process cocoa, sifted through a fine mesh strainer
In a heavy-bottomed saucepan, place the cream and the butter. Heat just until the butter is melted and the cream just comes to a boil. Reduce the heat to low, add the sugars, stirring with a wooden spoon or rubber spatula. Heat until the sugars are completely dissolved, then add the salt and cocoa, whisking until smooth. (Use a rubber spatula to press against any stubborn lumps of cocoa.) Remove from the heat; serve warm. Cover and refrigerate any leftovers. (If you need to reheat the sauce, simply set it over a bowl of simmering water and stir until it softens. Do not place the sauce over direct heat or it will burn.)
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