Caramel Pecan Clusters Recipes

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.

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.

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.

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.

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.

Steps:

• Preheat the oven to 350°F. Arrange the pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Remove from the oven (leave the oven on); set aside 36 pecans on the baking sheet. Finely chop the remaining pecans (for about 1/4 cup); set aside.
• When the 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 the clusters 5 minutes. Remove from the oven (leave the oven on).
• Place 1 piece of chocolate on top of each cluster. Return to the oven; bake until the chocolate begins to melt, 1 to 2 minutes. Remove from the oven. With the back of a spoon, gently spread the chocolate over the caramel without completely covering it.
• Sprinkle the clusters with the reserved chopped pecans. Refrigerate until set, about 15 minutes. Bring to room temperature before serving.

Steps:

• Line 2 baking sheets with aluminum foil. On the baking sheets, arrange 60 clusters of 4 pecan halves each, with 1 inch of space between the clusters. Set aside.
• In a 2-quart heavy-bottomed saucepan over medium heat, combine the cream, corn syrup, brown sugar, granulated sugar, and butter. Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes). Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
• Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 246°F on the thermometer (15 to 20 minutes), stirring constantly. Remove the pan from the heat and stir in the vanilla. Pour the caramel into a 2-quart mixing bowl and stir to cool slightly (about 1 minute).
• Spoon a tablespoon of caramel onto the center of each pecan cluster. Let the caramel set completely at room temperature (about 30 minutes).
• Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30). Spoon a tablespoon of chocolate over the caramel on each turtle, or dip a turtle into the chocolate, coating it completely. With a fork or dipper, remove the turtle from the chocolate, carefully shake off the excess chocolate, and turn the turtle out onto the paper. Repeat with the remaining turtles. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. In a tightly covered container wrapped in several layers of aluminum foil, the candies will keep for 1 month in the refrigerator or 2 months in the freezer. They are best eaten at room temperature.
• VARIATIONS
• Substitute whole, unblanched almonds or walnut halves, for the pecans. Substitute milk chocolate for the bittersweet chocolate.

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.

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.