PECAN CARAMEL CLUSTERS
A box of this mouthwatering homemade candy does an outstanding job of showing your affection on Valentine's Day or any time. The recipe comes from Janice Price of Lexington, Kentucky, who notes, "These are delicious and so easy to make."-Janice Price, Lexington, Kentucky
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, combine the caramels, water and butter. Microwave, uncovered, on high for 3 to 3-1/2 minutes, stirring every 30 seconds. Stir in pecans. , Drop by tablespoonfuls onto greased baking sheets. Freeze for 15-20 minutes or until set., In a microwave-safe bowl, combine candy coatings. Microwave, uncovered, on high for 1-2 minutes, stirring every 15 seconds; stir until smooth. Dip caramel clusters in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Chill until firm.
Nutrition Facts : Calories 152 calories, Fat 10g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 40mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
CARAMEL PECAN CLUSTERS
i have made a recipe similar to this one and it was delicious. you might want to double the recipe.
Provided by taillightsinsightbb
Categories Candy
Time 14m
Yield 6 clusters, 2-4 serving(s)
Number Of Ingredients 3
Steps:
- on a greased baking sheet, arrange pecans in 6 clusters of 5 pecans, each.
- place a caramel on each cluster.
- bake at 300 degrees for 4-5 minutes or until caramels are melted.
- top with a chocolate square.
- bake 1 minute longer or until chocolate is melted.
- spread the chocolate over caramel until smooth.
- remove clusters from pan to cool on a wire rack.
Nutrition Facts : Calories 262.7, Fat 17.8, SaturatedFat 2.1, Cholesterol 2.1, Sodium 74.2, Carbohydrate 26.3, Fiber 2, Sugar 20.7, Protein 3.3
LOVE NIBBLES * VALENTINE'S * CARAMEL PECAN CLUSTERS
Re-use your old heart-shaped Valentine boxes, and fill with some of these tasty treats. Your Valentine will thank you! And this is SO easy with the microwave, you have NO excuse!
Provided by Debber
Categories Candy
Time 1h20m
Yield 3 dozen, 2 serving(s)
Number Of Ingredients 6
Steps:
- Butter two cookie sheets (do NOT try using wax paper--the caramel will stick to it).
- Combine caramels, butter and water; zap in the microwave (uncovered) on high power for about 3 minutes--STIRRING every 30-45 seconds. Add the pecans and stir.
- Drop from a spoon (use a knife to keep things neat) onto the BUTTERED baking sheets.
- Chill sheets for an hour or freeze for 15 minutes (caramel will be set).
- Coarsely chop both the dark chocolate and the almond bark/white candy coating.
- Melt chocolate and bark in the microwave, on high for about 2 minutes, stirring every 30 seconds or so.
- Line cookie sheets with waxed paper.
- Dip pecan clusters in the chocolate; place clusters on waxed paper. Chill until firm.
Nutrition Facts : Calories 2116.7, Fat 144, SaturatedFat 20.6, Cholesterol 47.3, Sodium 591.5, Carbohydrate 206, Fiber 16.8, Sugar 162.4, Protein 24.9
ROASTED PECAN CLUSTERS
Easy, easy recipe! But don't skip the first step....toasting the pecans before adding the chocolate is what makes this recipe! From Southern Living October 1985 magazine.
Provided by breezermom
Categories Candy
Time 44m
Yield 4 dozen, 30 serving(s)
Number Of Ingredients 3
Steps:
- Melt butter in a 15x10 inch jelly roll pan while oven preheats to 300 degrees. Spread the pecans in the pan, tossing to coat with the butter. Bake at 300 degrees for 30 minutes, stirring twice.
- Melt the chocolate candy coating in a heavy saucepan over low heat. Cool for 2 minutes; add pecans, and stir until coated. Drop by rounded teaspoons onto wax paper. Cool. Peel from the wax paper and store in an airtight container.
CHOCOLATE PECAN CARAMEL CLUSTERS
Steps:
- For the caramel: Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth.
- Stir 1 1/3 cups chopped nuts into the warm caramel; cool until the mixture is thick enough to hold its shape. Drop spoonfuls onto an oiled parchment-lined baking sheet; let set. Top with melted chocolate and sprinkle with coarse sea salt.
PECAN CLUSTERS
A glorious, giveable holiday treat with a minimum of effort and a maximum of impact. Requires 30 minutes of standing time, which is not included in the preparation time.
Provided by JackieOhNo
Categories Candy
Time 12m
Yield 2 dozen candies
Number Of Ingredients 2
Steps:
- Microwave chocolate in 8-inch glass baking dish uncovered on high power about 1 minute; stir. Microwave, stirring after 30 seconds, until melted, about 1 minute. Add pecans and stir to coat.
- Line baking sheet with waxed paper. Using soup spoons, drop pecans in 24 mounts on waxed paper. Let stand until hardened, refrigerating if necessary. Store in airtight container in refrigerator up to 3 weeks.
LOVE NIBBLES (PECAN CLUSTERS)
My family and friends loves it and I make them for holidays and parties. It is so easy and simple to make them. They are so delicious and sweet and tasty.
Provided by Lisa Johnson
Categories Chocolate
Time 45m
Number Of Ingredients 6
Steps:
- 1. Butter two cookie sheets (do NOT try using wax paper--the caramel will stick to it). Combine caramels, butter and water; zap in the microwave (uncovered) on high power for about 3 minutes--STIRRING every 30-45 seconds. Add the pecans and stir. Drop from a spoon (use a knife to keep things neat) onto the BUTTERED baking sheets. Chill sheets for an hour or freeze for 15 minutes (caramel will be set). Coarsely chop both the dark chocolate and the almond bark/white candy coating. Melt chocolate and bark in the microwave, on high for about 2 minutes, stirring every 30 seconds or so. Line cookie sheets with waxed paper. Dip pecan clusters in the chocolate; place clusters on waxed paper. Chill until firm.
CHUNKY CARAMEL POPCORN CLUSTERS
This recipe is from Land O lakes, and they have a winner here for sure. It is downright habit forming! Once you start eating it, you just can't stop! A mixture of dark chocolate, white chocolate, cashews, and pecans that can't be beat.
Provided by Lou6566
Categories Lunch/Snacks
Time 1h20m
Yield 38 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 250°F Place popcorn, cashews and pecans in large roasting pan.
- Combine brown sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat until mixture comes to a boil (7 to 8 minutes). Continue boiling 2 minutes. Remove from heat; stir in baking soda.
- Pour butter mixture over popcorn mixture in pan; stir well. Bake for 60 minutes, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. (DO NOT BREAK INTO PIECES.).
- Place chocolate chips and 1 teaspoon shortening into resealable plastic food bag. Microwave on HIGH (100% power) for 30 to 45 seconds; knead bag. Continue microwaving at 15 second intervals, kneading until smooth. Cut tiny corner from bag; drizzle melted chocolate over popcorn mixture. Repeat with white baking chips and remaining 1/2 teaspoon shortening, microwaving on MEDIUM-HIGH (70% power). Drizzle over popcorn mixture. Let stand until chocolate is set (3 to 4 hours). Break popcorn mixture into pieces.
- Store in container with tight-fitting lid or resealable plastic food bag.
- Recipe Tip
- Chocolate and white baking chips can be melted separately with shortening in a small bowl in microwave or in small saucepan over low heat until melted. Drizzle chocolate mixtures with fork or spoon.
HEART-SHAPED FRENCH MACARONS
Valentine's Day isn't complete without a few heart-shaped treats. The printable template for these macarons can be found at: http://www.food.com/article/stranger-things-valentines-day-306
Provided by ChristineMcConnell
Time 6h45m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- MACARON SHELLS:.
- Print out two sheets of the heart-shaped pattern and place side by side on a large baking sheet. Cover with parchment paper.
- In a large bowl sift sugar and almond flour together (I do this at least twice to ensure any large bits are removed). In a stand mixer, beat the room temp egg whites and cream of tartar until soft peaks form. Add sugar and beat until meringue forms. Slowly fold in dry ingredients and mix by hand until mixture takes on a drizzly cake batter consistency. (You should be able to form ribbons when lifting away from bowl).
- Scoop into a piping bag with a 1/2 inch circular tip and pipe onto outlines on parchment paper. Use a water dampened brush to perfect edges. Remove the paper pattern from beneath the parchment and allow to rest uncovered for 30 minutes.
- Pre-heat oven to 225 degrees. After resting, place in oven for 15 minutes. Remove and allow to cool completely before filling and placing in your box.
- RASPBERRY BUTTERCREAM FILLING:.
- In a stand mixer, beat room temp butter until fluffy. Add icing sugar one cup at a time. Add whipping cream, salt, flavoring and desired color and whip until very pale and airy. Scoop into piping bag and fill your macaron shells before filling your specially-designed sweetheart boxes (#530145).
Nutrition Facts : Calories 95.7, Fat 4.9, SaturatedFat 3.1, Cholesterol 13.2, Sodium 101.9, Carbohydrate 13.3, Sugar 13, Protein 0.2
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