Chocolate Caramel Pecan Clusters
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Chocolate Caramel Pecan Clusters
Photography by Yvonne Duivenvoorden
This recipe makes 24 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 156156 cal |
| pro | 1 g1g pro |
| total fat | 10 g10g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 17 g17g carb |
| fibre | 1 g1g fibre |
| chol | 17 mg17mg chol |
| sodium | 46 mg46mg sodium |
| potassium | 32 mg32mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 22 iron |
| vit A | 55 vit A |
| folate | 11 folate |
- Preparation time: 45 minutes
- Total time : 2 hours
Ingredients
- 96 pecan halves 96 pecan halves
- Caramel:
- 1 cup granulated sugar 1 cup granulated sugar
- 1 cup whipping cream 1 cup whipping cream
- 1/2 cup corn syrup 1/2 cup corn syrup
- 3 tbsp butter 3 tbsp butter
- 1/4 tsp salt 1/4 tsp salt
- 1/2 tsp vanilla 1/2 tsp vanilla
- Chocolate:
- 3 oz bittersweet chocolate , chopped3 oz bittersweet chocolate, chopped
Preparation
Arrange pecans in groups of 4 in star shape, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Set aside.
Caramel: In large saucepan, bring sugar, cream, corn syrup, butter and salt to boil over medium heat, stirring often. Boil, stirring occasionally, until candy thermometer reaches 248°F (120°C), or firm-ball stage when 1 tsp dropped into cold water forms firm but pliable ball, 15 to 20 minutes. Remove from heat. Stir in vanilla.
Set saucepan base in cold water for 30 seconds to stop cooking. Let stand on rack until cooled to 170°F (77°C). (Mixture will thicken.) Using greased 1 tbsp, spoon onto centre of each pecan cluster. Let stand until cooled and firm, about 30 minutes.
Chocolate: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Let cool to room temperature. Spoon about 1 tsp onto each caramel; refrigerate until set, about 15 minutes.
Caramel: In large saucepan, bring sugar, cream, corn syrup, butter and salt to boil over medium heat, stirring often. Boil, stirring occasionally, until candy thermometer reaches 248°F (120°C), or firm-ball stage when 1 tsp dropped into cold water forms firm but pliable ball, 15 to 20 minutes. Remove from heat. Stir in vanilla.
Set saucepan base in cold water for 30 seconds to stop cooking. Let stand on rack until cooled to 170°F (77°C). (Mixture will thicken.) Using greased 1 tbsp, spoon onto centre of each pecan cluster. Let stand until cooled and firm, about 30 minutes.
Chocolate: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Let cool to room temperature. Spoon about 1 tsp onto each caramel; refrigerate until set, about 15 minutes.
Source : Canadian Living Magazine: December 2011
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