Caramelized Pistachio Clusters Recipes

Steps:

• Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
• Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
• Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
• Season with salt and pepper to taste and garnish with pistachios.

Steps:

• Place carob chips and peanut butter in a small bowl and melt in microwave (or in a double boiler). Stir until evenly combined.
• Stir in nuts and quickly drop by teaspoonfuls onto waxed paper.
• Let set until hard. Store in refrigerator.

Steps:

• Line 4 miniature muffin pans with candy cups; set them aside. Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets. Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
• Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips -- white or semisweet -- in the microwave according to the package directions. Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups. Chill until set, about 45 minutes.
• Melt the remaining chocolate according to the package directions. Pour the contents into a ziplock bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters. Chill until the glaze is set, about 15 minutes. Store in an airtight container in the refrigerator.

Steps:

• Line an 8" square pan with foil, extending foil over side of pan; heavily butter foil.
• In a 4 quart heavy saucepan, combine brown sugar, corn syrup, 1 cup warm whipping cream and salt.
• Stirring constantly, cook over medium heat until sugar dissolves.
• Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of saucepan.
• Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan.
• Cook, without stirring, 12- 15 minutes or until mixture reaches 232 degrees.
• Stirring gently, slowly add the other 1 cup warm whipping cream.
• Bring mixture to a boil.
• Cook 15 minutes longer, or until mixture reaches 248 degrees.
• Remove from heat, add pistachios and vanilla.
• Immediately pour into pan.
• Cool at room temperature for several hours.
• Lift caramel from pan, using ends of foil; discard foil.
• Cut into 1 inch squares.
• Store in a cool place.