Pecan Cereal Clusters Recipes

PECAN CARMEL CLUSTERS

Steps:

• Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
• Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
• Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.

PECAN CARAMEL CLUSTERS

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.

PECAN CLUSTERS

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.

CARAMEL PECAN CLUSTERS

Steps:

• Heat oven to 300 degrees F. Grease 2 large cookie sheets with Crisco, set aside.
• Pour cereal and pecans into a large bowl. Set aside.
• Place caramel bits and water in a microwave-safe bowl and microwave for 2 minutes. Stir until smooth. (if 2 minutes doesn't do the trick, microwave in 30-second increments until caramel bits are melted and can be stirred smooth.
• Pour caramel over cereal and pecans and stir gently to coat. Take care not to break the cereal.
• Spread onto one of the greased cookie sheets.
• Bake for 15 minutes. Stir and flip the cereal. Bake for another 15 minutes.
• Remove from the oven, place the other greased cookie sheet on top of the one you removed from the oven and flip it over. Let cool completely, then break apart into clusters.
• Store in an airtight container.

CARAMEL PECAN CLUSTERS

Steps:

• Line 2 baking sheets with aluminum foil. On the baking sheets, arrange 60 clusters of 4 pecan halves each, with 1 inch of space between the clusters. Set aside.
• In a 2-quart heavy-bottomed saucepan over medium heat, combine the cream, corn syrup, brown sugar, granulated sugar, and butter. Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes). Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
• Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 246°F on the thermometer (15 to 20 minutes), stirring constantly. Remove the pan from the heat and stir in the vanilla. Pour the caramel into a 2-quart mixing bowl and stir to cool slightly (about 1 minute).
• Spoon a tablespoon of caramel onto the center of each pecan cluster. Let the caramel set completely at room temperature (about 30 minutes).
• Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30). Spoon a tablespoon of chocolate over the caramel on each turtle, or dip a turtle into the chocolate, coating it completely. With a fork or dipper, remove the turtle from the chocolate, carefully shake off the excess chocolate, and turn the turtle out onto the paper. Repeat with the remaining turtles. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. In a tightly covered container wrapped in several layers of aluminum foil, the candies will keep for 1 month in the refrigerator or 2 months in the freezer. They are best eaten at room temperature.
• VARIATIONS
• Substitute whole, unblanched almonds or walnut halves, for the pecans. Substitute milk chocolate for the bittersweet chocolate.