Pecan Cereal Clusters Recipes

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:

• Bring 1 1/2 cups sugar, the milk, and salt to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat (mixture may look separated).
• Bring water and remaining 3/4 cup sugar to a boil in a medium saucepan over medium-high heat. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until sugar begins to turn light gold, about 5 minutes. Swirl pan, then cook until caramel turns amber, about 2 minutes. Immediately remove pan from heat. Carefully stir in milk mixture (liquid may bubble up), then pecans. Place pan over medium heat, and cook, stirring often, until caramel registers 242 degrees on a candy thermometer, about 7 minutes.
• Remove pan from heat, and stir in butter, vanilla, and rum. Continue stirring until caramel cools and becomes very thick and difficult to stir, about 10 minutes. Drop small mounds of caramel onto a baking sheet lined with a nonstick baking mat, and let cool.
• Place melted chocolate in a medium bowl. Using an offset spatula, dip bottom of each pecan cluster into chocolate, leaving top partially undipped. Place dipped pecan clusters on a parchment-lined baking sheet, and let stand until chocolate is set.

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:

• In a large bowl, combine the cereal and peanuts. In a microwave-safe bowl, melt chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Pour over cereal mixture; stir until well coated. Spread onto a waxed paper-lined baking sheet. Let stand until chocolate is set. Break into small pieces.

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.

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.

Steps:

• In a saucepan over medium-low heat, melt candy coating; stir until smooth. In a large bowl, combine the remaining ingredients. Pour coating over cereal mixture; stir to coat. , Spread onto a waxed paper-lined baking sheet. Chill until firm. Break into pieces. Store in the airtight container.