Chef John, you were a huge part of my coming to adulthood. Back in the day you taught me how to make my 3 favorite dishes. Over a decade later you’re still going at it. Thank you for your content.
1. Orecchiette Pasta with sausage and arugula - but mine is bow tie pasta with sausage and kale and I flared it up my way 2. Chicken Piccata 3. Chicken and Dumplings
@@Tjmo that orecchiette pasta is still on regular rotation at my house. I remember when he posted that video almost 10 years ago and knew instantly it would be a winner.
Obligatory PSA for HIGH ALTITUDE: The boiling point of water changes with altitude! This is very important in candy making, since the water content is what determines the final temperature of your syrup to produce the right texture of your candy. **Subtract 1°F per 500ft above sea level.** For example, since I'm at about 4500 ft here in Salt Lake City, UT, I would subtract 9°F from the recipe's given temperature(s). This is often overlooked in recipes since the vast majority of humans live within 500ft of sea level, but here in the mountain west we need our candy to succeed too!
@AnnaReed42 Thanks, Anna. I live at 7,200 feet. I have hundreds of recipes that I write up myself and store on my computer. Many have specific adjustments for altitude, often derived through my own trial and error. I note these adjustments in a different color, so I can share my recipes with friends in the mountains, as well as friends in Houston and Tampa. Even something as simple as pasta requires special consideration. The package may say to boil penne for 7-8 minutes, but when your water boils at 198 F, it actually takes 20-22 minutes. Over the years, I have obtained several recipes from Cooks Illustrated (America's Test Kitchen), which are all derived and tested in Boston. Several years ago, I wrote to them and suggested that they solicit volunteers around the country to test their recipes at different elevations and tweak them accordingly. Alas, they never responded:(
@@kristenlandon796 That's what I thought! I figured I was making a helpful and reasonable suggestion. This goes for all yewtoobers, not just ATK or CI. If they would simply cover the cost of ingredients, I am sure they could find willing volunteers to replicate the recipes at various elevations in their home kitchens. For the price of a simple acknowledgement, they could probably get restaurants and bakeries to do this at their own cost. Where I live, we have several restaurants and at least 3 bakeries that have already figured out altitude adjustments for most recipes. To see their name on a national TV show (or even yewtoob), I think plenty of operators would be happy to demonstrate that, at 8,000 feet, you need to "add 2 tablespoons of water and subtract 1/2 teaspoon baking powder" for this particular recipe. I do not have statistics, but I know there are LOTS of people who do not live at sea level.
I just made these last night and they are seriously good. My notes: candy making takes patience, the last few degrees may take a while, there’s nothing wrong with your mix. If you can’t find pumpkin seeds that look good, toast some pecans instead and you’ll have a combo pecan/pumpkin pie caramel. Also feel free to increase the nut mix to 1 full cup or more if you are using a 9x9. Finally, read through some other candy recipes first to see the importance of vinegar at the end. Also general candy making fyi info.
@benjaminsmethurst9400 Thanks for the heads up! I am nearly finished with my first batch, but that last 10 degrees is taking longer than the rest of the cooking process, even with my largest burner in Power Boil mode. I guess that is because the water in the mix is still evaporating, so it is hard to get much above boiling point until it is all gone.
Out of all the years of watching various cooking shows, I'd have to say that I absolutely adore chef John. The recipes he makes, camera work, editing and his fantastic delivery - dude is fantastic.
Made these a couple days ago, and they. Were. The. BOMB!! I make your gingersnaps every year and they're always such a hit, they're a necessity for the season. These might be, too! Thank you Chef John!
Caramel is something that I can really enjoy, but it never occurred to me what exactly is in there, nor the delicate process of making it. Very insightful recipe, thanks Chef!
I have dental issues so nuts are out of the equation. Decided to make this using crumbled shortbread (preferably Walkers) instead. Oh, what heaven! Glad I had all the ingredients on hand…
Right on. I'll try this. Over the years, *_all_* your recipes I've tried worked *GREAT.* :-) I've recently wondered about how to make caramel. Beautiful!
Love this recipe and will be trying it out soon. Note you can re-calibrate a candy thermometer using boiling water, altitude adjusted: just hold the nut under the dial with a box wrench while you spin the dial to the correct temperature 👍
That’s a great piece of advice. I would add a separate thermometer comment in as well. The IR thermometer reads surface temps and is most likely measuring the releasing steam from the caramel and not the internal temperature.
ive never tired any of your recepies but i love your content you voice is really soothing and it makes my day to watch your videos. lots of love, famskiiii 😇
I can confirm that a silicone baking dish works very well for caramels. Once cooled the slab pops right out. Caramel is as adhesive as fully cured epoxy on any other surface.
These look good. I think that I would prefer pecans instead of pumpkin seeds. Should I substitute something else instead of the pumpkin puree?? Maybe a puree of peach or apricot?
Looks awesome! Can I freeze the block and cut once thawed? I'm asking because I'm thinking about making these and then traveling with them for thanksgiving.
Chef John, thanks for the videos. I've made several of your recipes and really enjoyed them. I want to make the pumpkin caramels but I absolutely hate maple syrup! Help! What can I sub for that? Thanks.
I was really looking forward to trying this. I am à fairly good baker and this looked straightforward. I tried this recipe three times and was careful about measurements and temperature and each time they just melted away at room temperature. So disappointing.
![Digital Circus Episode 4 [TRAILER]](http://i.ytimg.com/vi/abZtsmMUbJo/mqdefault.jpg)
In case anyone is wondering what I'm doing right now...I'm eating one of these. Amazing.
Congrats!
Great video! I don't know if you take requests, but if you did a video on pupusa, it would make my millennium.
Well I sure hope you brought enough for the whole class.😂
Yah, that’s just cruel 😂😂😂😂
You are the best RUclips chef. Cheers.
Chef John, you were a huge part of my coming to adulthood. Back in the day you taught me how to make my 3 favorite dishes. Over a decade later you’re still going at it. Thank you for your content.
What are the three favorite dishes 😅😊?
@@wmh1626inquiring minds...
1. Orecchiette Pasta with sausage and arugula - but mine is bow tie pasta with sausage and kale and I flared it up my way
2. Chicken Piccata
3. Chicken and Dumplings
@@Tjmo woe! Impressive! Dumplings are intensive labor for beginners!
@@Tjmo that orecchiette pasta is still on regular rotation at my house. I remember when he posted that video almost 10 years ago and knew instantly it would be a winner.
Obligatory PSA for HIGH ALTITUDE:
The boiling point of water changes with altitude! This is very important in candy making, since the water content is what determines the final temperature of your syrup to produce the right texture of your candy. **Subtract 1°F per 500ft above sea level.** For example, since I'm at about 4500 ft here in Salt Lake City, UT, I would subtract 9°F from the recipe's given temperature(s).
This is often overlooked in recipes since the vast majority of humans live within 500ft of sea level, but here in the mountain west we need our candy to succeed too!
Thank you so much, I had no idea!
@AnnaReed42 Thanks, Anna. I live at 7,200 feet. I have hundreds of recipes that I write up myself and store on my computer. Many have specific adjustments for altitude, often derived through my own trial and error. I note these adjustments in a different color, so I can share my recipes with friends in the mountains, as well as friends in Houston and Tampa. Even something as simple as pasta requires special consideration. The package may say to boil penne for 7-8 minutes, but when your water boils at 198 F, it actually takes 20-22 minutes. Over the years, I have obtained several recipes from Cooks Illustrated (America's Test Kitchen), which are all derived and tested in Boston. Several years ago, I wrote to them and suggested that they solicit volunteers around the country to test their recipes at different elevations and tweak them accordingly. Alas, they never responded:(
@@Inigo_The_Sonthat’s rather pathetic of them (Am. Test Kitchen) 😤
Because that’s key to being able to replicate the recipe.
@@kristenlandon796 That's what I thought! I figured I was making a helpful and reasonable suggestion. This goes for all yewtoobers, not just ATK or CI. If they would simply cover the cost of ingredients, I am sure they could find willing volunteers to replicate the recipes at various elevations in their home kitchens. For the price of a simple acknowledgement, they could probably get restaurants and bakeries to do this at their own cost. Where I live, we have several restaurants and at least 3 bakeries that have already figured out altitude adjustments for most recipes. To see their name on a national TV show (or even yewtoob), I think plenty of operators would be happy to demonstrate that, at 8,000 feet, you need to "add 2 tablespoons of water and subtract 1/2 teaspoon baking powder" for this particular recipe. I do not have statistics, but I know there are LOTS of people who do not live at sea level.
Bourbon pecan pie version sounds wonderful 😊
I just made these last night and they are seriously good. My notes: candy making takes patience, the last few degrees may take a while, there’s nothing wrong with your mix.
If you can’t find pumpkin seeds that look good, toast some pecans instead and you’ll have a combo pecan/pumpkin pie caramel. Also feel free to increase the nut mix to 1 full cup or more if you are using a 9x9.
Finally, read through some other candy recipes first to see the importance of vinegar at the end. Also general candy making fyi info.
@benjaminsmethurst9400 Thanks for the heads up! I am nearly finished with my first batch, but that last 10 degrees is taking longer than the rest of the cooking process, even with my largest burner in Power Boil mode. I guess that is because the water in the mix is still evaporating, so it is hard to get much above boiling point until it is all gone.
Pecans paired with this sounds phenomenal
To really make it super fancy I'd mix in some pistachios too!
Out of all the years of watching various cooking shows, I'd have to say that I absolutely adore chef John. The recipes he makes, camera work, editing and his fantastic delivery - dude is fantastic.
Made these a couple days ago, and they. Were. The. BOMB!! I make your gingersnaps every year and they're always such a hit, they're a necessity for the season. These might be, too! Thank you Chef John!
My aunt used to make caramels every year at Christmas. She would always burn the first batch. Those were always, and will out forever be my favorite.
Literally watching a chef John video when a new chef John video came out
SEEK HELP
@@beeks919ikr wtf lol
That means that you’re doing correctly!
Like......literally, like ya know?
Me too!!😂
It's so nice to chew on seasonal caramel candies when the weather changes
This recipe would be amazing for caramel apples, then roll them in the seeds and salt!
Just made these for a Halloween party and I literally split half of them off and left them in my fridge for later. So freaking good.
Caramel is something that I can really enjoy, but it never occurred to me what exactly is in there, nor the delicate process of making it. Very insightful recipe, thanks Chef!
Thank You Chef John
You are the BOSS
You make me happy. Thank You Thank You!
Pie crust is really good on the bottom of these! Hit it with whipped cream before eating; perfection!
That’s a great idea!!
Chef John, these caramels are absolutely gorgeous and they actually look pretty easy to make! Bravo!
Made these for thx Giv party ..... It was the hit of the meal. Thx Chef John
6:15 had me dying 😂 this looks so good! Can’t wait to try and share it minus the pepitas 😋
Is it even good
I will be using finely chopped mixed nuts. Nut prices are off the charts right now so the big box of mixed nuts is a steal.😉
I have dental issues so nuts are out of the equation. Decided to make this using crumbled shortbread (preferably Walkers) instead. Oh, what heaven! Glad I had all the ingredients on hand…
Right on. I'll try this. Over the years, *_all_* your recipes I've tried worked *GREAT.* :-) I've recently wondered about how to make caramel. Beautiful!
Love this recipe and will be trying it out soon. Note you can re-calibrate a candy thermometer using boiling water, altitude adjusted: just hold the nut under the dial with a box wrench while you spin the dial to the correct temperature 👍
That’s a great piece of advice. I would add a separate thermometer comment in as well. The IR thermometer reads surface temps and is most likely measuring the releasing steam from the caramel and not the internal temperature.
Can’t wait to try these! They look delicious.
I would never have thought of this combination! Thanks for the recipe!😋
What’s not to love? Pumpkin seeds, caramel, sea salt? Yum, yum, yummy!!!!❤
Thank you for all you do! 🧡
good to hear from you Jon
ive never tired any of your recepies but i love your content you voice is really soothing and it makes my day to watch your videos. lots of love, famskiiii 😇
Looks so good!
Pumpkin millionaire shortbread is gonna be my new Halloween must.
Sounds interesting
If you come up with anything that makes it special or different or just a good recipe I'd love to have it!!
I'm making some of these with the pumpkins I have growing in my garden!
Can’t wait for this recipe to land! Currently I get the main page with several recipes but not this one. Searching for it brought no happy.
I love this in vanilla ice cream... it's yummy.
Happy🇨🇦Thanksgiving, Man! Thanks🥰.
I think you might actually get me over my fear of making caramel candy. This looks wonderful. Would love to be able to just whip this up on a whim.
Haven’t heard from yu in awhile! Glad your here❤
He is always here
I can confirm that a silicone baking dish works very well for caramels. Once cooled the slab pops right out. Caramel is as adhesive as fully cured epoxy on any other surface.
Omg, caramel heaven!!!
Omg I can’t believe I made this 😅 definitely delicious 😋 Thanks again chef ❤
Well i need to get some seeds and suger my nephews will enjoy some Carmel! ❤ pumpkin 🎃
No shake of cayenne? Not sure I trust this recipe..
I'll do pecans minus the pumpkin thank you very much. And omit the corn syrup. I actually want a slightly grainy texture to mimic praline
Omg these look so delicious! I can’t hardly stand it!❤❤❤
I will make these and anyone who tries to stop me... watch out!
Yummy looking! Thanks for sharing!
Can’t wait to make this. Thank you for sharing!
This sounds AMAZING
I’m not sure I can think of anyone I’d rather meet more than chef John
I have my mom’s cake plate like yours….as well as the aluminum cover! Priceless (to me).
These look divine 😍
Ok I’m definitely making those!! 😋
This is going into the bottom of our pumpkin pie this year. :-) Thank you!
These look amazing !!!
awesome recipe chef , please show Arabic Areeka and Afghani lamb Shorba recipe please
😂😂😂😂😂😂😂😂
This looks so good.
those look so yummy!!!
Beautiful & Yummy sounding.
🎃👍 was looking forward to it.
Would LOVE to try this with toasted sesame seeds! 😍
ooooooooo.... yeah!
I’m in Australia, so we don’t have canned pumpkin at all. But I ordered some online and I’m going to make these tomorrow!
They’re beautiful ❣️
What if we blend/crush the seeds to make a sort of a crust? I think imma try that :3
I will never make this, but I love your style!
These really do look incredible!
Yummy!!!! I want to make some
I said to myself, "That molten caramel is going to need the old tapa-tapa" and you did not let me down.
I want to make this Chef. I even have the same display plate!
That's why I was never a successful jewel thief: I'm deathly afraid of self-inflicted third-degree burns...
These look good. I think that I would prefer pecans instead of pumpkin seeds. Should I substitute something else instead of the pumpkin puree?? Maybe a puree of peach or apricot?
That looks so good!
Drooooooooling!
These look great. Some toasted cashews would also work great
last step is the chocolate coating for homemade snickers bars.
Amazingly good! Did they need to be kept cold? I want to give them as gifts…
Omg. This is the next snack I make for my residents in hope that they love me enough to rank me highly lmao
Looks awesome! Can I freeze the block and cut once thawed? I'm asking because I'm thinking about making these and then traveling with them for thanksgiving.
Thank you so much for sharing. Your voice is so soothing and supportive.
Good ol' tappa tappa never disappoints
I’m so making these
I'm upset because I don't think I would even like these, but I want to make them anyways. Thanks for hyp-mo-tizing me again chef John.
Needed this
This looks so good it may be worth the risk of pulling out a few fillings. 🤣
Bravo Chef!!!!😊
If you stir that mixture counter clock wise itll taste better. 😂😂
looks awesome
I’d think you’d want uneven caramels so you have an excuse for eating, “ just a little piece”🥰👍😋
Beautiful
Chef John, thanks for the videos. I've made several of your recipes and really enjoyed them. I want to make the pumpkin caramels but I absolutely hate maple syrup! Help! What can I sub for that? Thanks.
Making these for a potluck for work!
"Keep any other appendages away from this."
Great, NOW you tell me.
damn chef john these look good
How do i make this a softer glaze/filling consistency? More butter? Lower temperature?
I was really looking forward to trying this. I am à fairly good baker and this looked straightforward. I tried this recipe three times and was careful about measurements and temperature and each time they just melted away at room temperature. So disappointing.
😋
Nice! I have some left-over butternut squash. I think this would work with it as well?
It should. Its all squash. Just make sure its super pureed and strain it maybe so its nice and smooth.
@@GlitterGothBunny Thanks for the tip!
Pig in a pumpkin in the oven as I watch this. House smells unbelievable 😊
This is dreamy omg
Very cool recipe
Can you make these and mail them as gifts? Or will they spoil if they're not in the fridge? How long do they last?
The last time I made caramel it kept crystalizing on me before it could even start to get dark. I think I need to get a better sauce pan.
Were you stiring it? That can cause it to crystalize.
@@GlitterGothBunny I didn't.
Another winner lol