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
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.
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! :)
CARAMEL PECAN CLUSTERS
I make lots of candies and I often add a few ingredients or leave some out. My great-nephew, Josh, is my taste-tester, and this recipe is among his favorites. It seems that my snack jar is always going on empty, but this gives me great joy. -Marcille Groenke Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 clusters.
Number Of Ingredients 3
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.
Nutrition Facts :
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 CARAMEL CLUSTERS
A box of this mouthwatering homemade candy does an outstanding job of showing your affection on Valentine's Day or any time. The recipe comes from Janice Price of Lexington, Kentucky, who notes, "These are delicious and so easy to make."-Janice Price, Lexington, Kentucky
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 pounds.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 152 calories, Fat 10g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 40mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
CARAMEL PECAN CLUSTERS
i have made a recipe similar to this one and it was delicious. you might want to double the recipe.
Provided by taillightsinsightbb
Categories Candy
Time 14m
Yield 6 clusters, 2-4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 262.7, Fat 17.8, SaturatedFat 2.1, Cholesterol 2.1, Sodium 74.2, Carbohydrate 26.3, Fiber 2, Sugar 20.7, Protein 3.3
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