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.

CRANBERRY PECAN CLUSTERS

Steps:

• Line a baking sheet with foil; set aside. In a microwave-safe bowl, heat the chocolate, uncovered, at 50% power for about 2 minutes or until melted, stirring once. Stir until smooth. Stir in cranberries and pecans. Drop by teaspoonfuls onto prepared pan. Freeze for 5 minutes, then refrigerate until firm.

CRANBERRY CLUSTERS

Steps:

• Combine the sugar and 1/2 cup of water in a saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the syrup is golden amber or until a candy thermometer reads between 250 to 265 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat.
• Working quickly, drop 3 cranberries into the caramel. Use 2 forks to coat the cranberries completely in the syrup and pull together into a cluster. Place the cranberry cluster on a waxed paper lined baking tray. Repeat with the remaining cranberries. Reheat the syrup briefly over low heat if it starts to thicken. Let the clusters cool to harden.
• Melt the white chocolate in a stainless-steel bowl over barely simmering water. Stir constantly with a rubber spatula until the white chocolate is almost completely melted. Be careful that no moisture gets into the chocolate, or it will harden. Remove the bowl from the heat and allow the white chocolate to cool slightly.
• Dip the bottom of the cranberry cluster into the white chocolate and place on a parchment paper lined baking sheet to set for approximately 20 minutes. Place clusters in paper candy cups and store in an airtight container.

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.

PECAN CRANBERRY SPREAD

Steps:

• Using an electric mixer, beat at medium speed and cream the cream cheese until soft and fluffy.
• Add remaining ingredients and stir to combine.
• Cover with plastic wrap and refrigerate until flavors blend, at the very least 60 minutes.
• Serve cold with crackers.

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.

CRANBERRY PECAN SQUARES

Steps:

• In small saucepan, combing cranberries with enough water to cover.
• Cover and bring to boil. Remove from heat and let stand 1 minute.
• Drain and let cool.
• In bowl, cut butter into flour until fine crumbs.
• Stir in 1/4 cup of the sugar and yogurt, mixing well.
• Press evenly into lightly greased 8" square pan.
• Bake 15 minutes at 350 degrees.
• In bowl, beat eggs with remaining 1/2 cup sugar and salt until light.
• Stir in cranberries.
• Pour over base.
• Sprinkle pecans evenly over top.
• Bake 30 minutes.

COCONUT-CRANBERRY BARS WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper or grease.
• Mix graham cracker crumbs and butter together in a bowl; press into the prepared baking dish.
• Stir cranberries, sweetened condensed milk, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over the graham cracker crust.
• Bake in the preheated oven until edges are golden brown, 25 to 28 minutes; cool on a wire rack.