Nut Clusters Food

WHITE CHOCOLATE, FRUIT AND NUT CLUSTERS

Steps:

• Microwave chocolate in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until completely melted.
• Stir in remaining ingredients.
• Spoon 1 tsp. chocolate mixture into each of 48 mini paper muffin cup liners. Refrigerate 10 min. or until firm.

NUT CLUSTERS

Steps:

• Roast the nuts in a 350 degree oven until aromatic and lightly browned.
• Depending on the nut's it could be 5-12 mins Melt the chocolate with the oil and coffee in a double boiler over low heat.
• The water should not touch the pan and shouldn't be over 160 degrees f.
• Remove the chocolate as it starts to melt and stir, the ambient heat should be enough to finsih melting it.
• If not return to heat for a couple minutes.
• This can be done in a microwave if you stop it every 15 seconds to stir.
• Stir chocolate until it's, add nuts, drop onto sheets of wax paper with a heaping measuring teaspoon.
• Let cure, will take 1-4 hours depending on heat and humidity.
• Note, you may have too much chocolate depending on the nuts you use.
• This amount worked well for pecans and walnuts, but was a bit too much for almonds and cashews.
• Store in an airtight container for weeks.

MIXED NUT CLUSTERS

Steps:

• Add the chocolate chips to a large glass bowl and microwave in 30 second increments until smooth, stirring in between each 30 seconds.
• Add in the nuts and stir to coat.
• Line a baking sheet with parchment paper then add small spoonfuls to the baking sheet in mounds.
• Sprinkle with sea salt while chocolate is still wet.
• Refrigerate until firm.

NUT CLUSTERS

Steps:

• Cover baking sheet with waxed paper. Pour chocolate over nuts in medium bowl; toss until nuts evenly coated with chocolate.
• Use 2 forks to drop nut mixture into 16 small clusters on prepared baking sheet.
• Refrigerate 15 min. or until firm.

MIXED NUT CLUSTERS

Steps:

• In a large heavy saucepan, melt chocolate chips, milk and honey over low heat; stir until blended. Remove from heat. Stir in vanilla; add nuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in refrigerator.

CAROB NUT CLUSTERS

Steps:

• Place carob chips and peanut butter in a small bowl and melt in microwave (or in a double boiler). Stir until evenly combined.
• Stir in nuts and quickly drop by teaspoonfuls onto waxed paper.
• Let set until hard. Store in refrigerator.

NUT CLUSTERS

Steps:

• Prepare the caramel mou: Place the corn syrup, sugar and just enough water to melt the sugar into a saucepan and place on high heat. Cook until the sugar is very dark brown and begins to burn. You will see white smoke. Remove from the heat and add the 1-ounce of water. Allow this to cool slightly.
• Place the roasted nuts on a silpat baking mat lined baking sheet.
• Place the butter and cocoa butter in a large heat-proof mixing bowl.
• Prepare the caramel: Place the sugar, corn syrup, Caramel Mou, cream, vanilla bean, butter, salt, and lemon juice in a saucepan placed over high heat. Insert a candy thermometer and cook to 250 degrees F (121 degrees C). Remove from the heat and pour over the butter and cocoa butter. Let cool for 5 minutes. Spoon the caramel over the nuts to make the clusters.
• Place the bittersweet chocolate in a paper cornet or small piping bag and drizzle chocolate over the nut cluster. Serve.
• Jacques' tip: To make a more kid friendly recipe, use store bought caramel squares. Unwrap them and place them on top of the nuts. Put in a warm oven until the caramel melts.

CASHEW CLUSTERS

Steps:

• Cook 1 1/2 cups sugar in a saucepan over medium heat, swirling the pan but not stirring, until dark amber, about 10 minutes. Remove from the heat and stir in 2 tablespoons butter and 3 cups salted cashews. Pour onto an oiled baking sheet and separate into small clusters with 2 forks. Let harden.

CHINESE NOODLE NUT CLUSTERS

Steps:

• Line a baking sheet with wax paper, parchment paper, or aluminum foil. Set aside.
• Melt the chocolate chips and butter together in a metal bowl set over, but not touching, a pan of simmering water, or in a microwave-safe bowl in a microwave oven. Stir the mixture until it is smooth. In a large mixing bowl, toss the noodles and peanuts together. Pour the melted chocolate mixture over them. Working quickly before the chocolate hardens, use a rubber spatula to mix and coat the noodles and nuts with chocolate.
• Use 2 soup spoons (or teaspoons, depending on how large you want your clusters) to scoop up portions of the mixture. Set the clusters on the prepared sheet. Set the baking sheet in a cool place (not in the refrigerator) until the chocolate hardens.
• The clusters can be stored in an airtight container at room temperature for up to 1 month.