CARAMEL PECAN CLUSTERS (KETO, PALEO, VEGAN)
Toasted pecans coated in smooth dairy-free caramel, drizzled in dark chocolate! Hard to believe they're low-carb!
Provided by Emily
Time 10m
Number Of Ingredients 8
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 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.
PECAN CLUSTERS
Chewy caramel, toasted pecans, bittersweet chocolate -- you'd be hard-pressed to find a store-bought version that's as superlative as this easy homemade rendition. Did we mention the rum? Get the packaging how-to for the Pecan Clusters.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 24 Clusters
Number Of Ingredients 9
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.
VEGAN PECAN CARAMEL CLUSTERS
Provided by Lisa Le
Number Of Ingredients 3
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.
Nutrition Facts : Calories 1000 calories, Carbohydrate 139 grams carbohydrates, Fat 67 grams fat, Protein 11 grams protein
PECAN CARMEL CLUSTERS
Chocolate candy that tastes great!
Provided by Barbara
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 54
Number Of Ingredients 5
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.
Nutrition Facts : Calories 103.3 calories, Carbohydrate 11.8 g, Cholesterol 2.2 mg, Fat 6.6 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 24.5 mg, Sugar 4.9 g
PECAN CLUSTERS
Toasting the pecans before stirring in the chocolate adds to the richness of this easy-to-make candy. I usually make four batches each Christmas and never have leftovers. -Collette Reynolds, Raleigh, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 3
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.
Nutrition Facts :
PECAN CLUSTERS
A glorious, giveable holiday treat with a minimum of effort and a maximum of impact. Requires 30 minutes of standing time, which is not included in the preparation time.
Provided by JackieOhNo
Categories Candy
Time 12m
Yield 2 dozen candies
Number Of Ingredients 2
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.
ROASTED PECAN CLUSTERS
Easy, easy recipe! But don't skip the first step....toasting the pecans before adding the chocolate is what makes this recipe! From Southern Living October 1985 magazine.
Provided by breezermom
Categories Candy
Time 44m
Yield 4 dozen, 30 serving(s)
Number Of Ingredients 3
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.
PECAN CARAMEL CLUSTERS
Five ingredient, soft and chewy, pecan caramel clusters are an explosion of delicious caramel with just enough crunch.
Provided by Callie
Categories Dessert
Time 25m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 cluster, Calories 156 kcal, Carbohydrate 14 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 39 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 8 g
CARAMEL PECAN CLUSTERS
Simple to make Caramel Pecan Clusters are a snack mix that everyone will love! Buttery caramel, over crisp rice Chex cereal and pecan halves.
Provided by Michaela Kenkel
Categories Snack Mix
Time 35m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 179 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 187 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
PECAN CLUSTERS
Steps:
- Place marshmallow fluff and kisses into a large bowl. Set aside. Combine sugar, milk, and butter in a saucepan. Bring to a boil and cook for 8 minutes. Pour over marshmallow and chocolate, stirring until well blended. Stir in pecans. Drop by teaspoonfuls onto wax paper.
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