CRANBERRY CLUSTERS
You just need three ingredients to stir up these chewy and crunchy treats that make a nice addition to a candy tray. I sometimes use white chocolate in place of semisweet and replace the cashews with macadamia nuts.-Kari Kelley, Plains, Montana
Provided by Taste of Home
Time 20m
Yield about 2 dozen.
Number Of Ingredients 3
Steps:
- In a heavy saucepan or microwave, melt the chocolate chips; stir until smooth. Stir in the cranberries and cashews. Drop by teaspoonfuls onto a waxed paper-lined baking sheet. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 336 calories, Fat 21g fat (11g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 44g carbohydrate (37g sugars, Fiber 4g fiber), Protein 4g protein.
CRACKLED CRANBERRY PECAN COOKIES
Cranberries, orange and nuts make one of my favorite flavor combinations, and this special drop cookie fits in particularly well at holiday potlucks. For a fruitcake-type cookie, use a mixture of dried fruits and substitute rum flavoring for half the vanilla. -Deborah Biggs, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Pour boiling water and orange juice over cranberries in a small bowl; let stand 5 minutes. Drain., In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, orange zest and vanilla. In another bowl, whisk flour, salt, cream of tartar and baking soda; gradually beat into creamed mixture. Stir in pecans and cranberries., Drop dough by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake until until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 139 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 111mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
PECAN CARMEL CLUSTERS
Chocolate candy that tastes great!
Provided by Barbara
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 54
Number Of Ingredients 5
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.
Nutrition Facts : Calories 103.3 calories, Carbohydrate 11.8 g, Cholesterol 2.2 mg, Fat 6.6 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 24.5 mg, Sugar 4.9 g
PECAN CLUSTERS
Toasting the pecans before stirring in the chocolate adds to the richness of this easy-to-make candy. I usually make four batches each Christmas and never have leftovers. -Collette Reynolds, Raleigh, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 3
Steps:
- In a 15x10x1-in. baking pan, combine pecans and butter. Bake at 250° for 20-30 minutes, stirring every 10 minutes., Remove from the oven; transfer to a bowl. Add candy coating and stir until evenly coated. Drop by rounded teaspoonfuls onto waxed paper. Cool completely. Store in an airtight container.
Nutrition Facts :
CRANBERRY-PECAN TARTS
Provided by Food Network
Categories dessert
Time 1h21m
Yield 24 tartlets or 12 tarts, 12 to
Number Of Ingredients 13
Steps:
- Blend crust ingredients together. If making small tartlets, divide into 24 small balls. If making large size tarts, divide into 12 balls. Cover with plastic wrap and chill. Press each ball onto bottom and up sides of tart tins and chill until ready to fill.
- Meanwhile, bring orange juice to boil in a small saucepan. Take off heat and add chopped cranberries. Cover and let soak for 15 minutes. Then drain well and blot with paper towel; set aside.
- Preheat oven to 325 degrees F.
- Mix all the remaining ingredients well, except the pecans, until smooth. Then add the pecans and cranberries. Divide the filling evenly among the tart tins and bake for approximately 35 minutes for the small tarts and 45 minutes for the larger tarts or until the crust is golden brown.
CRANBERRY-PECAN GRANOLA
Add something interesting to your family's breakfast with Wheat Chex® cereal, oats, pecans and cranberries - ready in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. In large bowl, mix oats and pecans.
- In small bowl, mix juice concentrate, syrup, cinnamon and oil until well blended. Drizzle over oat mixture; toss well to coat evenly. Stir in cereal. Spread on 2 large cookie sheets or 2 (15x10x1-inch) pans.
- Bake 20 to 25 minutes, stirring granola frequently and changing positions of cookie sheets once halfway through baking, until light golden brown. Stir half of cranberries into each half of granola.
Nutrition Facts : Calories 320, Carbohydrate 60 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 26 g, TransFat 0 g
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 CRANBERRY PECAN CLUSTERS
Chocolate and nuts a purrfect combo with a bit of zest I like to use dried cranberries from Cape Cod MA. Locally grown tend to be fresh but if you dont have anything near you store bought is fine too
Provided by Wok N Roll
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a medium sized pan over low to medium-low heat,melt the chocolate . Stir frequently until the chocolate is smooth.
- Add the rest of the ingredients and mix until well blended into the chocolate.
- This next step needs to be done while the mix is hot. Spoon out 1 tbsp drops onto a baking sheet lined with wax paper.
- Let stand until the drops are firm to the touch.
Nutrition Facts : Calories 415.9, Fat 27.3, SaturatedFat 10.9, Sodium 16.5, Carbohydrate 49.6, Fiber 5.4, Sugar 39.2, Protein 4
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CRANBERRY PECAN RELISH - ONCE UPON A CHEF
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Cuisine AmericanCategory Vegetables & SidesServings 2Total Time 15 mins
- Combine the cranberries and syrup in a medium saucepan, and bring to a boil. Let them bubble gently, stirring often, until the skins on the cranberries have all split and the mixture has thickened, 4 to 5 minutes (cover the pan with a lid if the cranberries splatter). If some of the berries don't burst, press them gently against the side of the pan with the back of your spoon to pop them, being careful to avoid hot splatters.
- While the berries are cooking, put the pecans in a small, dry skillet, and stir them over medium heat until they are fragrant and lightly toasted, 2 to 3 minutes. Transfer to a plate to cool.
- When the cranberry mixture has thickened, take it off the heat and stir in the orange zest, vinegar, and pecans. Mix well. Serve warm or transfer to a covered container and chill.
- Make-Ahead/Freezing Instructions: The relish will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.
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