Pecan Coconut 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.

NO-BAKE PECAN COCONUT CLUSTERS

Steps:

• Combine white chocolate and condensed milk in microwave safe bowl and microwave for one minute. Stir it up good, which will help melt some of the remaining chocolate. Return to the microwave and heat for an additional 30 seconds. Stir again.
• Add coconut and pecans and stir to combine ingredients.
• Drop by spoonfuls (or form balls) and place onto parchment paper. Let sit for 30 minutes to an hour to harden up.
• Store in a sealed container.

COCONUT KETO CLUSTERS RECIPE WITH PECANS, ALMONDS AND PUMPKIN SEEDS

Steps:

• Place an oven rack on the bottom 1/3rd of the oven and preheat the oven to 350 degrees F. Line a 9×9 or 9×13 inch baking dish with aluminum foil and set it aside.
• In a large bowl, combine all the nuts and seeds and toss to combine. Melt the coconut oil in the microwave for 15-30 seconds. Once melted pour the coconut oil over the seeds making sure to stir the coconut oil to cover all the nuts and seeds. Sprinkle the salt (if using), sweetner and vanilla extract over the mixture and toss to combine.
• Spread the mixture onto the prepared baking dish and press down on the mixture. Bake in the lower 1/3rd of the preheated oven for 10-15 minutes or until the coconut just begins to brown. Remove from the oven and press the mixture down again, using a spatula (be careful as the mixture will be VERY hot).
• Allow the coconut clusters to cool completely and then place them in the fridge for an additional 1 hour or the freezer for 30 minutes before breaking into clusters.

COCONUT PECAN CLUSTERS

Steps:

• Place unsweetened baking chocolate in a sauce pan on medium heat.
• Stir until smooth.
• Reduce heat and add pecans and coconut.
• Stir until well mixed.
• Drop by tablespoon sized ball onto a wax paper lined baking sheet to make 12 clusters.
• Chill or freeze until set.
• Store in the refrigerator.

GRANOLA CLUSTER COOKIES

Steps:

• Preheat oven to 325°F. Toss pecans, almonds, coconut, pumpkin seeds, oats, salt, and oil on a rimmed baking sheet and bake, tossing once, until coconut is golden and mixture is fragrant, 10-12 minutes. Let cool.
• Whisk egg whites in a large bowl until foamy. Gradually add sugar, whisking until mixture is thick and opaque. Add nut mixture and fold to coat evenly.
• Drop 1/4-cupfuls of mixture onto a parchment-lined baking sheet, spacing evenly (if your baking sheets are small, you might have to use 2). Bake cookies, rotating baking sheet halfway through, until edges are golden, 15-20 minutes. Transfer to a wire rack and let cool.
• Do Ahead
• Cookies can be baked 1 day ahead. Store airtight at room temperature.

COCONUT PECAN GRANOLA

Steps:

• Preheat oven to 325 degrees.
• Place pecans and walnuts in a ziploc bag and crush with a mallet or rolling pin.
• In a large mixing bowl mix together oatmeal, coconut flakes, crushed pecans and walnuts, and raisins.
• In a smaller bowl stir together coconut oil, honey, brown sugar, cinnamon and salt.
• Pour the honey mixture over the oatmeal mixture and stir until coated well.
• Spread granola onto a large sheet pan and place in the preheated oven.
• Bake for 30 mins stirring every 10 so the granola doesn't burn.
• Cool on sheet pan then store in an airtight contain for up to one month.
• Note: When you remove the granola from the oven it will be brown but not crisp. It will crisp up as it cools. I stir every 15 mins while cooling because it starts sticking together.

CHOCOLATE COCONUT NUT CLUSTERS

Steps:

• Line 4 miniature muffin pans with candy cups; set them aside. (Or you can skip the paper candy cups and just drop these by the spoonful onto wax paper lined cookie sheets.).
• Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets.
• Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
• Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips in the microwave according to the package directions.
• Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups (or directly onto lined cookie sheets). Chill until set, about 45 minutes.
• If desired, melt additional chocolate according to the package directions.
• Pour the contents into a zipper bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters.
• Chill until drizzle is set, about 15 minutes.
• Store in an airtight container in the refrigerator.

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! :)

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 COCONUT CLUSTERS

Steps:

• Place pecans in a 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 2-3 minutes or until pecans are toasted, stirring every 45 seconds. In a bowl, combine the pecans, cereal and coconut. Add melted chips; mix well. Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Let stand until set.

CHOCOLATE CASHEW COCONUT CLUSTERS

Steps:

• Preheat the oven to 325 degrees. Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown. Cool the nuts to room temperature. Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges. Cool the coconut to room temperature. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the cashews and coconut. Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate.
• Immediately portion the mixture by heaping tablespoons (approximately 1 1/2 ounces) for each cluster, onto waxed paper. Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.

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.

NO-BAKE PECAN COCONUT CLUSTER KETO COOKIES

Steps:

• Melt butter in a saucepan over medium heat.
• Once the butter has completely melted, add in brown Swerve Sweetener and Lakanto Golden Sweetener. Stir until dissolved. Add in heavy cream, vanilla, and stir occasionally until the mixture has thickened. This will take about 7 minutes.
• Remove saucepan from heat and add in pecans and coconut flakes. Let the mixture sit for about 10-15 minutes to cool.
• Scoop out a large tablespoon and place it on a baking sheet lined with parchment paper. Keep doing this until all tablespoon-sized clusters are on the parchment paper. Sprinkle clusters with ChocZero white chocolate and dark chocolate chips, pushing them in a bit so that they stick to the clusters. Place baking sheet in the refrigerator to allow pecan clusters to harden. And don't worry, they may appear like they won't hold together, but after refrigerating and firming up, they'll be easy to pick up and hold!
• Store in an air tight container. Enjoy!

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.