Chocolate Cranberry Pecan Clusters Food

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.

CHOCOLATE NUT CRANBERRY CLUSTERS

Steps:

• 1. Line a small baking sheet with waxed paper.
• 2. Place chocolate chips in a 2 cup Pyrex measuring cup and microwave on 50% power for approx 25 seconds - then stir well. Continue doing this until the chocolate chips are almost completely melted - reducing the time as you go. Be careful to not let the chocolate burn.
• 3. Add the nuts and dried cranberries to the melted chocolate and mix well.
• 4. Drop tablespoon fulls of the chocolate mixture onto the waxed paper-covered cookie sheet.
• 5. Place in the fridge for at least 15 minutes. Enjoy.
• 6. I like to store mine in the freezer.

PECAN CLUSTERS

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.

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.

CHOCOLATE PECAN CRANBERRY CLUSTERS

Steps:

• Line two large baking trays with parchment paper.
• Place the chocolate in a double boiler over simmering water on the stovetop on low to medium heat. Stir until melted, about 3 - 4 minutes. Remove from heat.
• Add chopped pecans and cranberries to the melted chocolate and stir to combine.
• Mound spoonfuls onto a baking tray. I used a tablespoon. Refrigerate for at least one hour.
• Remove from the fridge and take off the parchment paper. Store in an airtight container in the fridge for up to a week.

CRANBERRY CLUSTERS

Steps:

• Combine sugar and water in saucepan over medium heat. Stir until sugar is dissolved. Increase heat to high and, without stirring, cook until syrup is golden or until thermometer reads 250 degrees (hard ball stage). Remove from heat.
• Working quickly, drop 3 cranberries into caramel. Cranberries will almost come together on their own forming a cluster. Place clusters on wax paper to cool and harden. Caramel can cool quickly. I have actually placed the caramel on a heating pad to try to keep warm. You can try to gently reheat over stove but be careful not to burn.
• Melt chocolate in double boiler or bowl over simmering water. Remove bowl and place chocolate in room temperature bowl.
• Dip bottom of candies into chocolate and place on wax paper to cool. Store in airtight container or freeze.
• If your sugar coating is clear and sparkily only dip the bottom because they are beautiful. However, by the end of dipping, the sugar will become cloudy from crystalization. Just dip the whole thing. They are just as good.

CRANBERRY CLUSTERS

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.

ROASTED PECAN CLUSTERS

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

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.