For the Sriracha caramel dip:
  • 2 cups granulated sugar
  • 1 cup water
  • 1 cup heavy cream
  • 1 tsp orange zest
  • Juice of 1 orange
  • 2 Tbsp Sriracha sauce
For the candied nuts:
  • 1 cup assorted salted nuts, coarsely chopped
  • Water, as needed
  • 1/4 cup granulated sugar
  • 1 tsp coarse sea salt
For the skewers:
  • 4 Cream Cheese Fairytale Brownies, cut into 6 pieces each, (24 total)
  • 12 wooden skewers, 12" long
  • 1 fresh pineapple, peeled, cored and cut into large chunks
  • 24 large strawberries
  • 1 large banana cut into large chunks, tossed with lemon juice
  • 12 blackberries
  • 2 naval oranges, peeled and segmented


For the Sriracha caramel dip:
  1. In a medium sauce pan, combine the sugar and water. Make sure the sugar is completely moistened.
  2. Place pan on medium-high heat. Cook without stirring until the mixture takes on an amber color. Continue to cook until it becomes slightly darker or registers 320F on a candy thermometer. At this point, remove pan from heat.
  3. Carefully and slowly, add heavy cream, stirring carefully as the caramel will bubble up and possibly splatter.
  4. Once the bubbling subsides, add add the orange zest, juice and Sriracha. Stir to combine. Allow caramel to cool for at least one hour before serving.
For the candied nuts:
  1. Preheat oven to 325F. Line a sheet pan with parchment and spray it with vegetable oil.
  2. In a bowl, toss nuts with just enough water to coat them. Drain off any excess water. Toss the nuts with the sugar and the salt.
  3. Spread the nuts in an even layer on the prepared sheet pan and bake in preheated oven for about 15 minutes, or until fragrant and dry on the surface. Stir the nuts midway through baking.
  4. Cool to room temperature before serving. Store unused nuts in an airtight container at room temperature.
For the skewers:
  1. Arrange brownie chunks and fruit onto skewers. Transfer finished skewers to a platter.
  2. Cover and store in refrigerator until ready to serve.
  3. To serve, place skewers on dessert plates. Drizzle caramel sauce over top and sprinkle with candied nuts.

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