What I love most about the Holidays is being able to spend time with the ones I care about most.
Which means I am not interested in spending countless hours in the kitchen cleaning up sticky messes, and stuck on food. We all know that I am always looking for the easiest way to do things, and this Holiday is no different. I’ve got my secret weapon that I’ll use to ensure that all my recipes come out right the first time and I’m not left cleaning up a mess in the kitchen and missing the party.
So what’s my secret weapon? PAM Cooking Spray!
I love using this handy non-stick cooking spray to save me precious time AND valuable ingredients while making my recipes.
Take these Honey Salted Caramels for instance…
Have you ever tried to measure out 1 cup of honey? You almost never get every drop of honey back out of the measuring cup, which can result in a recipe FAILURE!
When it comes to making your Holiday recipes – every. drop. counts.
Solution – use PAM! 🙂
Simply spray the inside of your measuring cup with a little bit of PAM Cooking Spray, and watch the honey come sliding right out.
Every. Last. Drop.
Isn’t that neat!?
This trick works for any sticky substance – corn syrup, maple syrup, agave nectar, etc.
Not only can you use PAM to coat the inside of your measuring cup, I even used it to coat the inside of the pot I made these Honey Salted Caramels in! After my 3rd attempt of perfecting this recipe, and seeing all that leftover caramel sticking to my pot, a light bulb went off. Spray the pan with PAM too!
Did you know that PAM Cooking Spray leaves up to 99% less residue buildup than margarine or bargain brand cooking sprays, while still offering superior no-stick results? Winning!
Plus their formula contains zero calories, so no worries on that end!
Making Caramels can be a teensy-bit intimidating, but I’ve taken step by step pictures to show you how simple it can be.
There are a couple things you’re going to need to make sure you get perfect results: A candy thermometer and PAM.
Start by tracing around a 9×9 or 8×8 baking pan with parchment paper, leaving 1 inch on each side. Cut and place the parchment paper inside the pan, then spray lightly with PAM Cooking Spray.
Make sure you have all your ingredients out and ready to go because the process can go quickly if you’re not prepared.
Spray the inside of your pot (I used a 3 quart size pot) with PAM Cooking Spray to make sure you get all your caramel out later on.
Spray the inside of the measuring cup that you’re going to use for the honey, and get that ready to go!
Melt the butter over medium high heat, reduce heat to just over medium and then add the cream, honey and brown sugar.
Give it a little whisking to break up any brown sugar that is being stubborn.
Attach the candy thermometer to the side of your pot, making sure to NOT let it touch the bottom of the pan (if it does it can give you an inaccurate reading).
Bring the mixture to a boil then reduce the heat again to just below medium.
The caramel mixture will rise and bubble rapidly, but just let it do it’s thing. Don’t stir it.
We are trying to bring the caramel slowly up to 250 degrees F, while still set just below medium heat. This process should take around 30-40 minutes. Hang out nearby, grab a magazine, play Candy Crush, surf Facebook… just don’t go too far cause you want to keep an eye on the temperature.
You’ll notice you’re getting close because the caramel mixture will reduce in size. Once it reaches 250 degrees remove it from the heat.
Carefully add the vanilla and use the end of your thermometer to gently stir the caramel. Pour the honey caramel into your prepared pan. Use caution because it’s EXTREMELY hot!
Let your caramels sit and come to room temperature. I set mine on a cooling rack by an open window to speed up the process.
Once it’s cool you can sprinkle it with coarse or flaked sea salt.
This caramel is a very soft caramel at room temperature. It’s best when stored in the fridge. So once they are at room temperature throw them in the fridge for at least 3 hours before cutting into pieces and wrapping with wax paper.
I could not be more happy with these sweet little caramels.
The touch of sea salt on top really brightens the flavor of the honey.
I love wrapping these tiny morsels in wax paper and keeping them in the fridge for when friends or family come to visit.
It’s the perfect way to let them think I slaved all day in the kitchen for them… when really, it was a snap thanks to PAM! (and this crazy awesome tutorial…)
So tell me…
What’s your favorite holiday “time-saving” tip??
(giveaway closed)
What secrets do you have that allow you to spend less time in the kitchen and more time with your loved ones? Your answer could win you a $100 Visa gift card! Wouldn’t that just be perfect for the upcoming holidays?! Imagine… $100 and some Honey Salted Caramels… life couldn’t get any better! 😉
Honey Salted Caramels
Ingredients
- 1/2 cup butter
- 1 cup honey
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Be sure to have all ingredients measured and ready to go before starting.
- Line an 8x8 or 9x9 baking pan with parchment paper, so that it comes up 1 inch on all sides. Lightly spray with PAM Cooking Spray. Set aside.
- Spray a 3 quart size pot with PAM Cooking Spray, add the butter and melt over MEDIUM-HIGH heat.
- Add the honey, cream and brown sugar. Stir gently with a whisk. Reduce heat to JUST ABOVE MEDIUM.
- Attach your candy thermometer to the side of your pot, making sure that it does not touch the bottom of the pan.
- Once the mixture starts to boil, reduce the heat to JUST BELOW MEDIUM, and let it simmer there for 30-40 minutes until it reaches 250 degrees F.
- Remove from heat, add the vanilla and use the candy thermometer to gently stir it in. Carefully pour the caramel into the prepared pan. Let cool until room temperature and then sprinkle with the sea salt.
- Place in fridge and let chill for at least 3 hours before lifting parchment out of pan and cutting into small pieces. Wrap pieces in wax paper and store in fridge. Enjoy!
Nanaimo Cheesecake
Kim H
I try to prep ahead. Sometimes even the day before! ky_grandma40@yahoo.com
Kim Smith
I prepare what I can beforehand.
maureen
I use a chopper to shop up little chocolate bars when making chocolate chip cookies. I also wipe the pan that I just sprayed with Pam to make sure that the extra bit of pam doesn’t burn into the pan.
Lisa V.
For a big holiday meal, I like to prepare everything the night before and throw in the crock pot and let that do the cooking all day. When it comes to using Pam, when I make spaghetti, I’ll spray some Pam in the water while boiling the spaghetti so the noodles don’t stick together
Cynthia C
Tweet
https://twitter.com/clc408/status/416927136281157632
Cynthia C
I like to make recipes that don’t need a lot of attention like soups and stews or oven meals.
norma
Make double entrees and freeze half for another meal where you just make fresh sides.
LAMusing
My time saver is having everything prepped before I start cooking or baking,
maria cantu
Use a slow cooker so you won’t be ruahed at the end of the day.
angie lilly
I tweeted here: https://twitter.com/MsTofuFairy/status/416640529418715137
angie lilly
My biggest time saving tip is using my crockpot. I make my veggie bbq meatballs, chili, veggie soup, etc. in it and it is fantastic!
Debbie B
i posted a tweet:
https://twitter.com/bellows22/status/416399650800037888
Debbie B
my tip is to plan ahead and make sure you have all of your ingredients before you get started!
Kerry
tweeted: https://twitter.com/KerryBishop/status/416387160162729984
Rebecca Graham
Don’t sweat the small stuff and ask for help if needed.
Kerry
I make a lot of things ahead of time and freeze them for when it’s party time!
tara pittman
Use silipats when making cookies
Mindy Merenghi
Clean as you go 🙂
Wanda McHenry
https://twitter.com/myfolly/status/414680927676432384
Wanda McHenry
I save time by prepping all ingredients before I start cooking or baking.
Tina M
https://twitter.com/HappyTina0115/status/413878785411280896
Tina M
i sue slow cooker to save some time
karen
I have to admit, I sometimes start with ready made items. Just dress them up a little.
Oreo’s/cream cheese to make Oreo Truffles
Peanut butter/vanilla wafers and choc. bark to make Peanut Butter Dreams
Can of cinnamon rolls to make my Walnut Cranberry Breakfast rolls.
Shortcuts-that’s what I’m talking about.
Danielle F.
Not sure if my post went through. Just in case..
tweet: https://twitter.com/HuggingItOut/status/413775058859868162
Danielle F.
Make cooking a family affair – who says that you need to cook and bake everything alone while your family does their own thing? Find recipes that can be fun and safe to do with the family – it allows you to have family time while in the kitchen and have less things to do.
Lynda Redman
These sound so delectable!!
Trish - Mom On Timeout
These caramels are amazing Shawn! Pinned and shared on FB 🙂
Wild Orchid
I love doing as much prep work in advance, like chopping veggies in bulk ahead of time.
Thanks for the chance to win!
wildorchid985 at gmail dot com
Wild Orchid
tweet–https://twitter.com/WildOrchid985/status/411672538771894272
Amy Tong
tweeted:
https://twitter.com/uTry_it/status/410672465489055744
amy [at] utry [dot] it
Amy Tong
My favorite holiday “time-saving” tip is double or even triple the recipe for my homemade gift-giving. That way, I don’t have to wash the pods and pans 3 times! And get things out of the way much faster.
amy [at] utry [dot] it
Erika
We have so many Christmas baking traditions- decorated sugar cookies, wreathes made from cornflakes, Chex Mix, etc. 🙂 My best tip is to make double batches and freeze when possible!
chambanachik at gmail dot com
nannypanpan
my tip is to line your cookie sheets with tin foil or parchment paper to make clean up easy when making your Christmas cookies
nannypanpan@gmail.com
karen medlin
I don’t stress out with trying to make 5 or more different cookies, my daughters and friends all pick one cookie recipe and make several dozens cookies and we do a cookie exchange. Another one is keep all my cooking utensil that I use daily close by, the others are stored in the back of the cabinet drawer. On weekends I cook a double or triple batch of pancakes and freeze the rest for quick morning breakfast.
amy pugmire
tweet
https://twitter.com/1amypugmire/status/408383366023503872
amy pugmire
we make a variety of cookies for our neighbors and friends during the holiday season. I usually do it a little earlier and make a huge batch and freeze it. That way I just have to though out the dough and bake it instead of waiting till the last minute to make the whole thing.
courtney b
tweet
https://twitter.com/MeandBells/status/408273555416428544
courtney b
make your family pitch in.. kids, husband etc. And start super early!