CHOCOLATE, ALMOND, AND COCONUT CLUSTERS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast, tossing occasionally, until golden, 8 to 10 minutes. Let cool completely.
- Bring sugar and 2 tablespoons water to a boil in a saucepan, stirring until sugar is dissolved. Continue to cook, without stirring, until a thermometer registers 235 degrees, about 3 minutes.
- Add almonds; cook, stirring, until sugar begins to crystallize, about 1 minute. Stir in salt. Continue to cook, stirring, until a sandlike coating forms on nuts, about 1 minute more. Stir in coconut. Pour onto a parchment-lined baking sheet; let cool 30 minutes.
- Transfer nut mixture to a bowl. Add chocolate, stirring to coat. Return to sheet; separate into clusters with a fork. Refrigerate at least 30 minutes and up to 2 days. Before serving, toss with cocoa powder, tapping off excess.
CHOCOLATE CASHEW COCONUT CLUSTERS
Steps:
- Preheat the oven to 325 degrees. Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown. Cool the nuts to room temperature. Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges. Cool the coconut to room temperature. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the cashews and coconut. Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate.
- Immediately portion the mixture by heaping tablespoons (approximately 1 1/2 ounces) for each cluster, onto waxed paper. Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.
ALMOND AND CHOCOLATE CLUSTERS
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 24 clusters
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Lightly grease the mini-muffin tins with vegetable oil spray. Place 1 teaspoon of slivered nuts in each of the muffin cups. Unwrap the caramel candies, cut each candy into quarters and place 4 quarters (1 candy) in each of the muffin cups on top of the nuts in a single layer. Bake in the oven until the caramel is just melted and beginning to spread, about 8 minutes. Be careful not to over melt the caramel or it will bubble, burn, and become too hard. Place the mini muffin tins in the refrigerator for 5 minutes to cool. Remove the nut clusters from the tins and set aside.
- Meanwhile, melt the bittersweet chocolate in a double boiler over low heat. Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters. Dip half of the nut clusters in the bittersweet chocolate and place on a parchment paper-lined baking sheet. Return the clusters to the refrigerator to harden, about 30 minutes.
- Melt the white chocolate in a double boiler over low heat. Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters. Dip remaining half of the nut clusters in the white chocolate and place on the parchment paper-lined baking sheet with the other chocolate-covered clusters. Return the clusters to the refrigerator to harden, about 30 minutes.
COCONUT ALMOND CLUSTER GRANOLA
As terrific as homemade granola tastes, its texture often lacks the thick, crunchy clusters found in store-bought versions. This recipe is an exception, filled with crisp, sweet clumps of oats, coconut flakes and seeds. The secret is grinding a portion of the oats and coconut into flour, which helps bind the ingredients together. Feel free to mix up the spices, nuts and seeds to taste, and to add dried fruit or chocolate chips after it cools if you like. Granola is adaptable, so make it the way you like it. You can also cut the brown sugar in half. The granola will be less sweet and less cluster-packed but still quite satisfying.
Provided by Melissa Clark
Categories breakfast, brunch
Time 1h
Yield 8 1/2 cups
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
- In a saucepan over medium heat, combine coconut oil, olive oil, maple syrup, sugar, coconut milk and salt and bring to a simmer. When sugar has dissolved, stir in vanilla extract and let cool slightly.
- In a food processor, grind 1 1/4 cups/105 grams of the oats and 1/4 cup/12 grams of the coconut into a flour. Transfer to a large bowl and stir in remaining oats and coconut, the spices, the nuts and the seeds. Pour maple syrup mixture over and stir to combine. Let sit 10 minutes.
- Using your hands, drop oat mixture onto prepared baking sheets in one layer, and pinch together into clumps with your fingers.
- Bake 40 to 50 minutes, flipping the mixture (taking care not to break up the clumps) every 15 minutes. The mixture is done when it's golden brown all over and starting to crisp. It will continue to crisp up after as it cools. Transfer pans to wire racks and let cool. Store in an airtight container at room temperature for up to 1 month.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 17 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 181 milligrams, Sugar 17 grams, TransFat 0 grams
ALMOND COCONUT RUM CLUSTERS
Make and share this Almond Coconut Rum Clusters recipe from Food.com.
Provided by ChristineMcConnell
Categories Candy
Time 30m
Yield 40 clusters
Number Of Ingredients 10
Steps:
- In a 400 degree F oven toast your coconut for 4 minutes and then your almonds for 6 minutes, combine.
- Line a 9X9 baking tray with parchment. In a bowl whisk condensed milk, rum, melted butter, vanilla and salt. Once mixed add coconut and almonds until totally coated. Press into the prepared tray, cover, and chill until set. (About an hour and a half.).
- Once set, remove from tray to cutting board and cut into desired shapes. Melt white chocolate and tint to your desired shade using your gel food coloring. Gently dip each piece and place on parchment until set. Allowing to cool completely before embellishing with melted white chocolate in a parchment piping bag.
Nutrition Facts : Calories 49.2, Fat 2.6, SaturatedFat 1.7, Cholesterol 2.7, Sodium 36.5, Carbohydrate 5.6, Fiber 0.6, Sugar 4.8, Protein 0.9
EASY COCONUT & ALMOND BARK
Make gifts from the kitchen-even if you're not much of a cook! This Coconut & Almond Bark is foolproof. Our almond bark with coconut is extra special.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 10 servings
Number Of Ingredients 3
Steps:
- Melt chocolate as directed on package. Reserve 1/4 cup chocolate for later use.
- Spread remaining chocolate onto parchment-covered baking sheet. Sprinkle with coconut and nuts; press gently into chocolate with back of spoon. Drizzle with reserved chocolate.
- Refrigerate 1 hour or until firm. Break into small pieces.
Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g
ALMOND CLUSTERS
Make and share this Almond Clusters recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 45m
Yield 24 clusters
Number Of Ingredients 5
Steps:
- Whisk the egg whites until stiff gradually whisk in all of the sugar until thick and glossy.
- Fold in almonds and the essence.
- Place small mounds of the mixture onto a baking tray that has been lined with non stick baking paper.
- Bake at 325F for 35 minutes then remove and cool on a wire rack.
- Place the melted chocolate into a piping bag and pipe swirls of it onto the top of the clusters.
Nutrition Facts : Calories 101.3, Fat 6.5, SaturatedFat 1.2, Sodium 41.4, Carbohydrate 9.8, Fiber 1.6, Sugar 7.6, Protein 3
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