Mixed Nut Clusters Recipes

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MIXED NUT CLUSTERS



Mixed Nut Clusters image

Serve these little candies with hot chocolate to keep everyone happy and warm. They also make standout gifts-box them up with each cluster in its own foil or paper candy cup. -Ida Tuey, South Lyon, Michigan

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 dozen.

Number Of Ingredients 5

2 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tablespoon honey
1 tablespoon vanilla extract
1 cup each chopped walnuts, cashews, pecans and almonds

Steps:

  • In a large heavy saucepan, melt chocolate chips, milk and honey over low heat; stir until blended. Remove from heat. Stir in vanilla; add nuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in refrigerator.

Nutrition Facts : Calories 85 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 20mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

NUT CLUSTERS



Nut Clusters image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 2 pounds of nut clusters

Number Of Ingredients 15

1-ounce (30 grams) corn syrup
2.5 ounces (70 grams) sugar
1-ounce (30 grams) water
2 pounds assorted whole roasted nuts, unsalted
1-ounce (30 grams) butter
1-ounce (30 grams) cocoa butter
7.4 ounces (210 grams) sugar
4 ounces (120 grams) corn syrup
3 ounces (90 grams) Caramel Mou
10.5 ounces (302 grams) cream
1 vanilla bean
1-ounce (30 grams) butter
1/2 tablespoon (6 grams) salt
1/2 tablespoon (6 grams) lemon juice
16 ounces bittersweet chocolate, tempered

Steps:

  • Prepare the caramel mou: Place the corn syrup, sugar and just enough water to melt the sugar into a saucepan and place on high heat. Cook until the sugar is very dark brown and begins to burn. You will see white smoke. Remove from the heat and add the 1-ounce of water. Allow this to cool slightly.
  • Place the roasted nuts on a silpat baking mat lined baking sheet.
  • Place the butter and cocoa butter in a large heat-proof mixing bowl.
  • Prepare the caramel: Place the sugar, corn syrup, Caramel Mou, cream, vanilla bean, butter, salt, and lemon juice in a saucepan placed over high heat. Insert a candy thermometer and cook to 250 degrees F (121 degrees C). Remove from the heat and pour over the butter and cocoa butter. Let cool for 5 minutes. Spoon the caramel over the nuts to make the clusters.
  • Place the bittersweet chocolate in a paper cornet or small piping bag and drizzle chocolate over the nut cluster. Serve.
  • Jacques' tip: To make a more kid friendly recipe, use store bought caramel squares. Unwrap them and place them on top of the nuts. Put in a warm oven until the caramel melts.

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