Roasted 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.

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.

OLD-FASHIONED ROASTED PECANS

Steps:

• Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
• Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.
• Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.

CHOCOLATE ROASTED PECAN CLUSTERS

Steps:

• 1. Melt margarine in jellyroll pan.
• 2. Spread pecans evenly in pan.
• 3. Bake at 300 degrees for 30 minutes, stirring every 10 minutes.
• 4. Place candy coating in top of a double boiler, bring water to boil. Reduce heat to low until coating melts. Cool 2 minutes, add pecans and stir until coated.
• 5. Drop by rounded teaspoons onto wax paper. Let cool Completely. If you want them smaller, just break into size you prefer. I like them small. Put into zip lock bags.

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.

ROASTED PECAN CLUSTERS

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.

CHOCOLATE PECAN CLUSTERS

Steps:

• In a microwave-safe bowl, melt white chocolate chips in 30-second intervals.
• Stir in pecans.
• Fill mini muffin liners 3/4 full with mixture.
• Chill for an hour and allow to harden.
• In a small microwave-safe bowl, melt milk chocolate chips in 30-second intervals.
• Spoon a thin layer of chocolate over bites. Shake the pan gently to even out the chocolate.
• Add M&Ms on top.
• Chill until chocolate is hardened.

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.

PECAN CANDY CLUSTERS

Steps:

• Line a baking sheet with waxed paper; set aside. In a microwave, melt 1 cup chocolate chips; stir until smooth. Drop chocolate by tablespoonfuls onto prepared baking sheet. Immediately place four pecans on top of each chocolate drop. , Place the caramels in a 1-qt. microwave-safe dish; add cream. Microwave, uncovered, on high for 2 minutes, stirring once. Spoon onto the middle of each cluster. , Melt the remaining chocolate chips; stir until smooth. Spread over caramel. Let stand until set.

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.

LOVE NIBBLES (PECAN CLUSTERS)

Steps:

• 1. Butter two cookie sheets (do NOT try using wax paper--the caramel will stick to it). Combine caramels, butter and water; zap in the microwave (uncovered) on high power for about 3 minutes--STIRRING every 30-45 seconds. Add the pecans and stir. Drop from a spoon (use a knife to keep things neat) onto the BUTTERED baking sheets. Chill sheets for an hour or freeze for 15 minutes (caramel will be set). Coarsely chop both the dark chocolate and the almond bark/white candy coating. Melt chocolate and bark in the microwave, on high for about 2 minutes, stirring every 30 seconds or so. Line cookie sheets with waxed paper. Dip pecan clusters in the chocolate; place clusters on waxed paper. Chill until firm.

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.