Love Nibbles Valentines Caramel Pecan Clusters Recipes

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.

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.

Steps:

• On a greased baking sheet, arrange pecans in six clusters of five pecans each. Place a caramel on each cluster. Bake at 300° for 4-5 minutes or until caramels are melted., Top each with a chocolate square. Bake 1 minute longer or until chocolate is melted. Spread the chocolate over caramel until smooth. Remove from pan to cool on a wire rack.

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.

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.

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.

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.