Pecan Carmel Clusters Recipes

PECAN CARAMEL CLUSTERS

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.

CARAMEL PECAN CLUSTERS

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.

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.

CARAMEL PECAN CLUSTERS

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.

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.