Pecan Cluster Crunch Recipes

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:

• Heat oven to 300 degrees F. Grease 2 large cookie sheets with Crisco, set aside.
• Pour cereal and pecans into a large bowl. Set aside.
• Place caramel bits and water in a microwave-safe bowl and microwave for 2 minutes. Stir until smooth. (if 2 minutes doesn't do the trick, microwave in 30-second increments until caramel bits are melted and can be stirred smooth.
• Pour caramel over cereal and pecans and stir gently to coat. Take care not to break the cereal.
• Spread onto one of the greased cookie sheets.
• Bake for 15 minutes. Stir and flip the cereal. Bake for another 15 minutes.
• Remove from the oven, place the other greased cookie sheet on top of the one you removed from the oven and flip it over. Let cool completely, then break apart into clusters.
• Store in an airtight container.

PECAN CLUSTER CRUNCH

Steps:

• Mix cereal,nuts and cinnamon in large bowl;set aside.
• Mix brown sugar,butter and corn syrup in medium saucepan.
• Bring to boil over medium heat,stirring constantly.
• WITHOUT STIRRING,boil 2 minutes.
• Stir in baking soda.
• Pour over cereal mixture;until peices are coated spread evenly on lightly greased baking sheet.
• Bake at 250*F (120*C),30-35 minutes,stirring occasionally.
• Cool.
• Store in airtight container.
• TIP It is important to boil without stirring or mixture will form crystals.

PECAN BUTTER CRUNCH

Steps:

• Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continuously and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly in several pieces on large buttered surface. Do not spread with knife or spoon. Allow to cool slightly. Stretch and pull with hands until very thin. (The thinner it is stretched, the more brittle it will be.) When cooled and hardened, break into small pieces. Store in airtight container.

SHREDDIES PECAN CRUNCH

Steps:

• Preheat oven to 250F and lightly grease a large cookie sheet.
• Combine first 5 ingredients in a large bowl; set aside.
• Drizzle: In a medium sauce pan put sugar, margarine and corn syrup. At medium-high heat, bring to a boil, stirring constantly. Let boil exactly 2 min's without stirring.
• Add baking soda and stir vigourously until foamy!
• Pour drizzle over Shreddies mix and toss to coat. Spread on cookie sheet and bake 30 minute until lightly toasted and crispy.

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.

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.

BUTTER PECAN CRUNCH

Steps:

• Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish. Chill., In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Fold in ice cream and whipped topping. Spoon over crust. Sprinkle with candy. , Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.