Caramel Pecan Clusters
Who can resist soft caramel, toasted pecans and luscious chocolate. I certainly can't. Simply divine.
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Caramel Pecan Clusters
1 pound, 230 grams or 500ml, pecan halves, toasted
12 ounces, 340g, semi sweet chocolate, chips or baking bars
2 tablespoons, 24g, shortening
Toast pecan halves in a single layer in a 350°F, 180°C, oven until they begin to brown and are fragrant, about 8 minutes. Or roast the pecans in a dry skillet on top of the stove turning often until they begin to brown. Do not let the pecans burn. Roughly chop the pecans. Arrange the nuts in small clusters on a parchment lined baking sheet.
Chewy Caramel
16 ounces, 450g, by weight, light brown sugar
2 cups, 473ml, light cream or half and half
1 cup, 237ml, light corn syrup
1 cup, 223g, lightly salted butter
1 teaspoon, 5ml, vanilla
Melt the butter in a 4 quart sauce pan over medium heat. Add the sugar, syrup, and half and half to the pan and bring the mixture to a gentle boil. Clip a candy thermometer to the side of the pan. Stirring frequently, bring the mixture to 242°F, 117°C. This will take close to an hour. Do not leave the caramel to boil unattended since the temperature can quickly rise, especially in the last few degrees. Once the caramel reaches temperature, remove the thermometer from the candy and the pan from the heat. Stir in the vanilla. Allow the caramel to cool in the pan until it can hold a mounded shape, about 15 minutes. Working quickly, scoop a tablespoon of caramel onto mound of pecans. Spraying the spoon with cooking spray helps prevent sticking. Excess caramel can be poured into a pan coated with cooking spray.
Allow the caramel to cool completely, about an hour. Melt the chocolate and shortening in the top of a double boiler. Spoon and smooth about a teaspoon of melted chocolate onto each pecan cluster.
Serve at room temperature.
DIY Baking: Puffed Caramel Corn with Elda
We are back in the kitchen tonight with Elda, as she shares another one of her favorite recipes: Simple Puffed Caramel Corn. If you are craving something a little salty and something a little sweet, you’re going to love this easy recipe.
All you need is 5 ingredients to make this delicious treat. This Puffed Caramel Corn is so good you won’t be able to stop eating it! ???? ????
Ingredients:
- 1/4 cup light corn syrup
- 1/4 cup butter
- 1 cup brown sugar
- 1/2 teaspoon salt
- one bag puffed corn
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Caramel Toffee Recipe - how to make caramel candy at home
Caramel Toffee Recipe - how to make caramel candy at home. to make this delicious caramel candies you only need 3 ingredients which is available in everywhere. To get perfect result of this homemade toffee or candy follow each and every step shown in video. It is important to maintain heat during making caramel. After making caramel, add whipping cream or heavy cream gradually. After few minutes, you will get perfect texture of homemade caramel toffee. You can use salted or unsalted butter with the toffee or candy mixture.
© Hands Touch
How to Make Toffee | My Favorite Holiday Treat!
Rich, buttery toffee has wonderful notes of deep caramel that pairs perfectly with crunchy pecans and chocolate. This easy to make candy takes less than 30 minutes and is perfect for holiday gifts and parties as well as year round snacking.
RECIPE:
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Pecan Cashew Popcorn Balls - Kitchen Cat
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★ Kitchen Cat ★ Pecan Cashew Popcorn Balls Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
8 c : Popped Popcorn
2 c : Pecan Halves; Toasted
1 c : Brown Sugar; Firm Pack
1 lb : Butter
2/3 c : Water
1 c : Light Corn Syrup
1 c : Sugar
2 c : Cashews; Lightly Toasted