- 1 cup granulated sugar
- 6 Tablespoons butter
- 3 ounces Philadelphia Brand Cream Cheese
- ¼ cup half and half or heavy cream
- 1 cup Maseca corn flour
- 1 cup warm water
- 2 tablespoons Agave Nectar
- 12 dried corn husks
- ¼ cup chopped mixed nuts (almonds, filberts, walnuts, pecans)
- ¼ cup chopped salted peanuts
- ¼ cup mini semi sweet chocolate chip
- ½ cup remainder cream mixture used to make caramel sauce
- 3 tablespoons Kraft Original Flavor Cooking Creme
- 2 tablespoons Agave Nectar
- ¼ teaspoon ground cinnamon
- 2 tablespoon Reposado Tequila
- Combine all of the ingredients in a medium mixing bowl and whisk to combine, refrigerate until ready to use.
- Before you begin, make sure to have all caramel ingredients ready and next to you by the stove top. Caramel isn't very forgiving so be prepared to stand by the saucepan for about 5-6 minutes... without distractions.
- Using electric mixer, blend 3 ounces room temperature cream cheese in a medium mixing bowl until smooth, about 2 minutes. Add ¼ cup half and half or heavy cream and blend for additional 2 minutes.
- The combined the ingredients will be approximately 1 cup in volume. Pour ½ cup of mixture into a small cup or bowl and set next to stove, reserve remaining cream to make Reposado Cinnamon Crema
- For best results use a 5 quart heavy bottom sauce pan. Heat 1 cup sugar on medium high heat in the sauce pan; begin whisking the sugar as it begins to melt, Sugar will start to resemble large crystals, keep whisking until the sugar is completely melted, when the sugar begins to boil do NOT stir.
- Watch closely, when the sugar turns a deep amber color add butter and whisk until butter is melted
- Remove the pan from the burner once butter is melted, slowly add the cream mixture and continue to whisk until cream is totally incorporated.
- Note: when you add the cream mixture, the caramel with foam up and double or triple in size, use caution when working with hot caramel as it can cause deep burns due to the high temperatures.
- Fill a large mixing bowl with warm water and place corn husks into the water, pressing down so that all husks are soaked. Allow to rest while making the masa.
- Pour corn flour into a medium mixing bowl, add water ¼ - ½ cup at a time. Masa should feel soft and a little wet, add Agave Nectar and stir to combine, cover with plastic wrap and set aside until ready to use
- Use three of the softened large corn husks to make ties for the tamale packages by tearing them into long strips
- Begin tamale assembly by placing a large husk open on the dish towel, place 1-½ tablespoons of masa in the center of the husk and then press masa down with your fingers to spread in an even layer
- place 1 - 2 teaspoons filling to the top masa, pull one edge of husk over to meet the other edge, gently press together, then roll into a tube shape, tie both edges with strip
- place tamales in a large steamer and steam on medium high heat for 35-40 minutes.
- Blend all ingredients together in a small mixing bowl, set aside until ready to use
- Open cooked tamale and serve with a generous amount of Philly Caramel and Reposado Cinnamon Crema...
- Store caramel sauce in a container with a tight fitting lid in the refrigerator for up to 2 weeks. Reheat on stovetop or microwave before serving.
If your middle name starts with A-F: your fall flavor is apple.
If your middle name starts with G-M: your fall flavor is pumpkin.
If your middle name starts with N-S: your fall flavor is caramel.
If your middle name starts with T-Z: your fall flavor is cinnamon.
If you don't have a middle name: your fall flavor is gingerbread.
My middle name is Sheryl, so I decided to make a homemade Caramel Sauce with a twist. I went a step further and poured the dreamy sauce over a dessert tamale filled with chocolate, nuts and Agave Nectar! I also used one of the other Fall ingredients...cinnamon, in my Reposado Cinnamon Crema!