Mixed Nut Clusters Recipes

Steps:

• In a large heavy saucepan, melt chocolate chips, milk and honey over low heat; stir until blended. Remove from heat. Stir in vanilla; add nuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in refrigerator.

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.

Steps:

• Preheat the oven to 300 degrees F. Mist a baking sheet with cooking spray. Toss the oats with 2 tablespoons water, the vegetable oil, wheat germ and honey. Form small clusters of the mixture on the baking sheet and bake until crisp, about 15 minutes.
• Add the mixed dried fruit to the baking sheet, sprinkle with the cinnamon and bake 3 to 5 more minutes. Let cool, then toss with the nuts, sunflower seeds, raisins, coconut and M&M's. Store in an airtight container.

Steps:

• melt chocolate chips in the microwave for 1 minute, stir.
• in greased mixing bowl add nuts, matzoh and chocolate, stir to mix well (if you want to add dried fruit and coconut do it now).
• place wax paper onto baking sheets.
• drop by spoonfuls, refrigerate several hours.

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.

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Stir together butter and 1/3 cup sugar in a medium bowl with a wooden spoon until combined well. Stir in vanilla, then add flour and mix with your hands just until a dough forms.
• Transfer dough to a lightly greased baking sheet and spread evenly with your fingers to form an 8-inch square. Sprinkle nuts evenly over dough, pressing down to help them adhere.
• Sprinkle remaining tablespoon sugar over nuts and bake until shortbread is deep golden, 20 to 25 minutes.
• Cool on baking sheet on a rack, 10 minutes. Cut into 18 (roughly 3- by 1 1/2-inch) bars.