Pecan Caramel Clusters Food

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.

PECAN CLUSTERS

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.

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.

CARAMEL PECAN CLUSTERS

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.

PECAN CARAMEL CLUSTERS

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.

CHOCOLATE PECAN CARAMEL CLUSTERS

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.

KETO TURTLES OR CARAMEL PECAN CLUSTERS

Steps:

• In a medium-sized saucepan, melt the butter over medium heat until melted.
• Turn heat down to a low simmer and simmer 5 minutes, or until a deep golden brown. Stir occasionally and be careful not to let it burn!
• Stir in the sweetener, maple-flavored syrup, and molasses. Return to a low simmer. Then, simmer for 8-10 minutes, stirring occasionally. Again, be careful not to let it burn! *Note-If using the timer, you may need to exit out of the ad at the bottom of the page to see it.
• In a small bowl, mix together the xanthan gum and 1 tsp. of melted butter or oil. Add the heavy cream and xanthan gum mixture. Stir until combined and slightly thickened.
• Remove from heat and stir in the pure vanilla, water, sea salt, and pecans.
• Prepare one of the chocolate coating recipes below and set aside.
• For chocolate coating number 1: Line a baking sheet with parchment paper and drop Tablespoon-sized amounts of the caramel pecan mixture onto the parchment paper. Then, Drizzle the chocolate over the caramel pecans, roughly 1 to 2 tsp. per cluster. Place in freezer for 30 minutes to an hour, or until the caramel and chocolate are set. Store, tightly covered, in the fridge for up to 1 month or in the freezer up to 3 months.
• For chocolate coating number 2: Line a mini muffin tin with 15 liners. Evenly divide the caramel pecan mixture between the muffin cups. Drizzle the chocolate over the caramel pecans, evenly dividing between each cup. Place in freezer for 30 minutes to an hour, or until the caramel and chocolate are set. Store, tightly covered, in the fridge for up to 1 month or in the freezer up to 3 months.

CHOCOLATE-CARAMEL PECAN CLUSTERS

Steps:

• Preheat oven to 350 degrees. Arrange pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Remove from oven (leave oven on); set aside 36 pecans on baking sheet. Finely chop remaining pecans (for about 1/4 cup); set aside.
• When pecans are cool enough to handle, make 12 clusters by arranging 2 pecans vertically, side by side, below 1 pecan placed horizontally. Gently flatten each caramel; place 1 on top of each cluster. Bake clusters 5 minutes. Remove from oven (leave oven on).
• Place 1 piece of chocolate on top of each cluster. Return to oven; bake until chocolate begins to melt, 1 to 2 minutes. Remove from oven. With the back of a spoon, gently spread chocolate over caramel without completely covering it.
• Sprinkle clusters with reserved chopped pecans. Refrigerate until set, about 15 minutes. Bring to room temperature before serving.

CARAMEL PECAN CLUSTERS

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.

VEGAN PECAN CARAMEL CLUSTERS

Steps:

• Pit the dates by using a sharp knife to cut lengthwise. Pull open and flatten (kind of looks like a butterfly), removing pits and laying them out, sticky side up.
• Stick three pecans per date, arranging them like the head and feet of a turtle.
• Chop your dark chocolate into as small bits as possible, and melt in a heat-safe bowl on top of a pot over medium heat (or a double boiler if you have one), stirring constantly until mostly melted.
• Remove from heat and stir in the last few chunks of chocolate (this is my method of lazy tempering)
• Drizzle about 1 tsp of chocolate per cluster, to seal the inside of the dates (so they don't dry out) and securing the pecans. Let them set in the refrigerator for 20-30 minutes, and enjoy!
• Keep stored in fridge in an airtight container.

CHOCOLATE-CARAMEL PECAN CLUSTERS

Steps:

• In a shallow baking pan, spread pecan halves in a thin layer. Bake in a 350 degree F oven for 5 to 10 minutes or until pecans are a light golden brown, stirring once or twice. Remove from oven. Set aside. Line baking sheets with parchment paper or greased foil.
• For caramel mixture, in a 3-quart saucepan, combine sugar, 1-1/2 cups of the whipping cream, the corn syrup, butter, and salt. Cook and stir over medium-high heat to boiling.
• Keeping mixture boiling, very slowly add remaining 1/2 cup whipping cream. Clip a candy thermometer to side of the pan. Reduce heat to medium-low; mixture should boil at a moderate, steady rate over entire surface.
• Cook, stirring occasionally, until mixture reaches 244 degree F (firm-ball stage). Keep an eye on the mixture so it doesn't boil over. Remove from heat immediately. Remove candy thermometer. Pour into a 4-cup glass measuring cup.
• For large candies, mound pecans in 20 groups, 3-1/2 inches apart on the baking sheets. For small candies, arrange 3 or 4 pecan halves 2 inches apart.
• Quickly pour half of the caramel mixture over pecans. (If caramel is very hot, it will run more. Just push caramel back to pecan mound with a small spatula.) Repeat with remaining caramel mixture. (Caramel will have cooled enough to mound.)
• In a small saucepan, melt the 1 cup semisweet chocolate pieces over low heat. In another small saucepan, melt the 1 cup vanilla baking pieces over low heat. Spread half of the caramel mounds with semisweet chocolate and the other half with vanilla baking pieces.
• Using the same small saucepans, melt the 1/3 cup semisweet chocolate pieces and 1 teaspoon shortening in one saucepan and the 1/3 cup vanilla baking pieces and 1 teaspoon shortening in the other. Drizzle semisweet chocolate over vanilla-frosted candies; drizzle the melted vanilla baking pieces over the semisweet chocolate-frosted candies. Drag a toothpick through the drizzle, if you like. Let stand until set. Makes 18 to 20 large or 30 to 35 small candies.

CARAMEL PECAN CLUSTERS (KETO, PALEO, VEGAN)

Steps:

• Toast pecans in a dry skillet over medium heat for 5-9 minutes, stirring occasionally, until golden and fragrant (watch them so they don't burn!) Set aside to cool.
• In a mixing bowl, whisk together caramel ingredients (gently warm your coconut oil if it's too hard). Taste and adjust for sweetness.
• Add in pecans and stir to coat.
• Spread caramel pecans in a single layer onto a large plate or small rimmed baking sheet lined with parchment paper (not spread out too far)
• Drizzle with melted chocolate. Sprinkle with coarse salt, if desired.
• Freeze until set (30-60 minutes) then break into chunks. ENJOY! :)

CHOCOLATE PECAN TURTLE CLUSTERS

Steps:

• In a large skillet, toast the pecans over medium high heart for a few minutes.
• Line 2 large baking sheets with parchment paper and spray with nonstick cooking spray.
• Arrange the toasted pecans in groups of 3 leaving about an inch of space between each group. Set aside.
• In a medium saucepan, melt the butter over medium-high heat.
• Stir in the brown sugar, corn syrup, and sweetened condensed milk. Cook and stir continuously until it reaches 235-240F on a candy thermometer.
• Remove from heat and stir in the vanilla.
• Drizzle about 1/2 tablespoon of caramel over each cluster, set aside.
• Fill a pot about 1/4 of the way with water, and fit with a bowl that won't touch the bottom of the pot to create a double boiler.
• Heat the pot over medium heat.
• After letting it heat up for a few minutes, start to stir the chocolate chips until they are fully melted and smooth.
• Stir in the shortening and spoon about 1/2 tablespoon on the top of each cluster.
• Once the chocolate has cooled serve immediately or store in an airtight container with parchment paper between each layer of clusters.

PECAN CARAMEL CLUSTERS

Steps:

• Unwrap all chewy caramels and set aside.
• Melt butter in a saucepan over low/medium heat. Add chewy caramels and vanilla then stir. Add heavy cream to loosen it and continue stirring until mixture is well combined and smooth.
• Once caramel is melted down, and all ingredients are combined, remove from heat and add chopped pecans to the caramel and stir. Prepare a bowl or Tupperware container by coating it with cooking spray and then pour in caramel pecan mixture.
• Transfer to the refrigerator for 5-10 minutes.
• Use a 1¼' cookie scoop to scoop the pecan caramel mixture (lightly coat your scoop in cooking spray to help prevent caramel from sticking).
• Place the rolled pecan clusters on baking sheet lined with wax paper and allow them to set.
• Serve at room temperature in a mini cupcake liner or without a liner on a plate after they've set.

KETO CHOCOLATE CARAMEL PECAN CLUSTERS

Steps:

• Over medium heat add the butter to a sauce pan and cook until brown, constantly stirring with a whisk. This step takes approx. 3-4 minutes.
• Once the butter is brown, add the heavy whipping cream and stir.
• Then, add the Pyure and vanilla and cook over medium heat for approximately 3 minutes constantly stirring
• Remove from heat and add pecans to butter mixture and stir well. I've done this step or I've added the pecans and stirred then taken off the heat. Either way will work.
• Place wax paper onto a cookie sheet
• Scoop out clusters by the tablespoon onto the wax paper
• Place the cookie sheet into the freezer for approximately 10 minutes.
• Melt the sugar free chocolate chips and coconut oil in the microwave for 1 minute
• Drizzle chocolate over each cluster and place cookie sheet back into the freezer for 5 minutes
• Then, place clusters into an air tight container and place into the refrigerator or freezer.

CHOCOLATE PECAN TURTLE CLUSTERS RECIPE

Steps:

• Preheat the oven to 350 degrees. Line with foil or parchment paper for easy clean up.
• On a baking sheet, arrange the pretzels in a single layer. Unwrap and place a Rolo on top of each pretzel. Place in the oven for 3 minutes. Note: do not leave the candy in the oven too long or it will be too melted and runny to work with. I will fill two large cookie sheets at once for even faster candy nut cluster making.
• Remove the cookie sheet from the oven and place a pecan half on top of each Rolo, making sure to push down just a bit.
• Place somewhere at room temperature or a bit cooler to let the caramel set.

CARAMEL PECAN CLUSTERS

Steps:

• Heat oven to 300 degrees F. Grease 2 large cookie sheets with Crisco, set aside.
• Pour cereal and pecans into a large bowl. Set aside.
• Place caramel bits and water in a microwave-safe bowl and microwave for 2 minutes. Stir until smooth. (if 2 minutes doesn't do the trick, microwave in 30-second increments until caramel bits are melted and can be stirred smooth.
• Pour caramel over cereal and pecans and stir gently to coat. Take care not to break the cereal.
• Spread onto one of the greased cookie sheets.
• Bake for 15 minutes. Stir and flip the cereal. Bake for another 15 minutes.
• Remove from the oven, place the other greased cookie sheet on top of the one you removed from the oven and flip it over. Let cool completely, then break apart into clusters.
• Store in an airtight container.