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Category: Candy
Prep Time: Cook Time: Total Time:
4-1/2 cup (1 lb.) pecan halves
2 cup sugar
2 cup whipping cream
3/4 cup light corn syrup
1/2 cup butter
1/8 tsp salt
1 cup semi-sweet chocolate pieces
1 cup vanilla baking pieces
1/3 cup semi-sweet chocolate pieces
1 tsp shortening
1/3 cup vanilla baking pieces
1 tsp shortening
In a shallow baking pan, spread pecan halves in a thin layer. Bake in a 350 for 5-10 minutes or until pecans are a light golden brown, stirring once or twice. Remove from oven. Set aside. Line baking sheets with parchment paper or greased foil.
For caramel mixture, in a 3-quart saucepan, combine sugar, 1/2 cup whipping cream, corn syrup, butter and salt. Cook and stir over medium-high heat to boiling. While boiling, very slowly add remaining 1/2 cup whipping cream. Reduce heat to medium-low. Cook stirring occasionally until mixture reaches 244 degrees. Remove from heat and pour into a 4-cup glass measuring cup.Arrange 3-4 pecan halves 2 inch apart. Quickly pour half of the caramel mixture over the pecans. Repeat with remaining caramel mixture.
Caramel will have cooled enough to mound.In a small saucepan, melt 1 cup chocolate pieces over low heat. In another small saucepan, melt 1 cup vanilla pieces over low heat. Spread half the caramel mounds with chocolate and half with vanilla.Using the same small saucepans, melt the 1/3 cup semi-sweet chocolate pieces and 1 tsp shortening is one pan and 1/3 cup vanilla pieces and 1 tsp shortening in the other. Drizzle chocolate over vanilla frosted candies and vanilla over the chocolate frosted candies. Drag a toothpick through the drizzle, if you like. Makes 30 to 35.
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CHOCOLATE-CARAMEL PECAN CLUSTERS
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Category: Candy
Prep Time: Cook Time: Total Time:
4-1/2 cup (1 lb.) pecan halves
2 cup sugar
2 cup whipping cream
3/4 cup light corn syrup
1/2 cup butter
1/8 tsp salt
1 cup semi-sweet chocolate pieces
1 cup vanilla baking pieces
1/3 cup semi-sweet chocolate pieces
1 tsp shortening
1/3 cup vanilla baking pieces
1 tsp shortening
In a shallow baking pan, spread pecan halves in a thin layer. Bake in a 350 for 5-10 minutes or until pecans are a light golden brown, stirring once or twice. Remove from oven. Set aside. Line baking sheets with parchment paper or greased foil.
For caramel mixture, in a 3-quart saucepan, combine sugar, 1/2 cup whipping cream, corn syrup, butter and salt. Cook and stir over medium-high heat to boiling. While boiling, very slowly add remaining 1/2 cup whipping cream. Reduce heat to medium-low. Cook stirring occasionally until mixture reaches 244 degrees. Remove from heat and pour into a 4-cup glass measuring cup.Arrange 3-4 pecan halves 2 inch apart. Quickly pour half of the caramel mixture over the pecans. Repeat with remaining caramel mixture.
Caramel will have cooled enough to mound.In a small saucepan, melt 1 cup chocolate pieces over low heat. In another small saucepan, melt 1 cup vanilla pieces over low heat. Spread half the caramel mounds with chocolate and half with vanilla.Using the same small saucepans, melt the 1/3 cup semi-sweet chocolate pieces and 1 tsp shortening is one pan and 1/3 cup vanilla pieces and 1 tsp shortening in the other. Drizzle chocolate over vanilla frosted candies and vanilla over the chocolate frosted candies. Drag a toothpick through the drizzle, if you like. Makes 30 to 35.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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