Marble Nut Clusters Recipes

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NUT CLUSTERS



Nut Clusters image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 2 pounds of nut clusters

Number Of Ingredients 15

1-ounce (30 grams) corn syrup
2.5 ounces (70 grams) sugar
1-ounce (30 grams) water
2 pounds assorted whole roasted nuts, unsalted
1-ounce (30 grams) butter
1-ounce (30 grams) cocoa butter
7.4 ounces (210 grams) sugar
4 ounces (120 grams) corn syrup
3 ounces (90 grams) Caramel Mou
10.5 ounces (302 grams) cream
1 vanilla bean
1-ounce (30 grams) butter
1/2 tablespoon (6 grams) salt
1/2 tablespoon (6 grams) lemon juice
16 ounces bittersweet chocolate, tempered

Steps:

  • Prepare the caramel mou: Place the corn syrup, sugar and just enough water to melt the sugar into a saucepan and place on high heat. Cook until the sugar is very dark brown and begins to burn. You will see white smoke. Remove from the heat and add the 1-ounce of water. Allow this to cool slightly.
  • Place the roasted nuts on a silpat baking mat lined baking sheet.
  • Place the butter and cocoa butter in a large heat-proof mixing bowl.
  • Prepare the caramel: Place the sugar, corn syrup, Caramel Mou, cream, vanilla bean, butter, salt, and lemon juice in a saucepan placed over high heat. Insert a candy thermometer and cook to 250 degrees F (121 degrees C). Remove from the heat and pour over the butter and cocoa butter. Let cool for 5 minutes. Spoon the caramel over the nuts to make the clusters.
  • Place the bittersweet chocolate in a paper cornet or small piping bag and drizzle chocolate over the nut cluster. Serve.
  • Jacques' tip: To make a more kid friendly recipe, use store bought caramel squares. Unwrap them and place them on top of the nuts. Put in a warm oven until the caramel melts.

NUT CLUSTERS



Nut Clusters image

Make and share this Nut Clusters recipe from Food.com.

Provided by Steve_G

Categories     Candy

Time 25m

Yield 36 clusters, 36 serving(s)

Number Of Ingredients 4

8 ounces semisweet chocolate, chopped fine or use good quality chips
1 teaspoon vegetable oil (I use walnut oil)
2 teaspoons instant coffee powder
1 1/2 cups unsalted nuts (use anykind, it's all good)

Steps:

  • Roast the nuts in a 350 degree oven until aromatic and lightly browned.
  • Depending on the nut's it could be 5-12 mins Melt the chocolate with the oil and coffee in a double boiler over low heat.
  • The water should not touch the pan and shouldn't be over 160 degrees f.
  • Remove the chocolate as it starts to melt and stir, the ambient heat should be enough to finsih melting it.
  • If not return to heat for a couple minutes.
  • This can be done in a microwave if you stop it every 15 seconds to stir.
  • Stir chocolate until it's, add nuts, drop onto sheets of wax paper with a heaping measuring teaspoon.
  • Let cure, will take 1-4 hours depending on heat and humidity.
  • Note, you may have too much chocolate depending on the nuts you use.
  • This amount worked well for pecans and walnuts, but was a bit too much for almonds and cashews.
  • Store in an airtight container for weeks.

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