Food recipes
Pecan Caramel Clusters
Pecan Caramel Clusters Ingredients: cream, whipped, cream topping, pressurized sugars, granulated syrups, corn, light salt, table butter, without salt vanilla extract nuts, pecans spartan, real semi-sweet chocolate ba...
Pecan Caramel Clusters
Ingredients:
cream, whipped, cream topping, pressurized
sugars, granulated
syrups, corn, light
salt, table
butter, without salt
vanilla extract
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
Directions:
Heat the light cream in a heavy 2-quart saucepan to lukewarm (110 degrees F.
).
Reserve 1/2 cup cream and set it aside.
Add the sugar, corn syrup and salt to the remaining 1/2 cup of cream in Cook over medium heat, stirring constantly, until the mixture boils.
Slow stir in the reserved cream.
Cook, stirring constantly, for 5 minutes.
Stir in the butter, 1 teaspoon at a time, stirring constantly.
Cook over low heat, stirring constantly, until the mixture reaches the soft ball stage, (234 Degrees F. ) on the candy thermometer.
Remove from the heat and stir in the vanilla.
Arrange the pecans on a waxed-paper lined baking sheet.
Drop the mixture by teaspoonfuls onto the pecans.
As the clusters cool, remove with a metal spatula to another waxed-paper lined baking sheet.
Push the remaining pecans together and repeat until all of the candy mixture is used.
If the mixture becomes too thick, heat over low heat.
Melt the chocolate chips over hot water and stir until smooth.
Spread on the top of each pecan cluster.
Let stand until the chocolate is set and store the candies in a cool place.
Makes about 4 dozen.
Ingredients:
cream, whipped, cream topping, pressurized
sugars, granulated
syrups, corn, light
salt, table
butter, without salt
vanilla extract
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
Directions:
Heat the light cream in a heavy 2-quart saucepan to lukewarm (110 degrees F.
).
Reserve 1/2 cup cream and set it aside.
Add the sugar, corn syrup and salt to the remaining 1/2 cup of cream in Cook over medium heat, stirring constantly, until the mixture boils.
Slow stir in the reserved cream.
Cook, stirring constantly, for 5 minutes.
Stir in the butter, 1 teaspoon at a time, stirring constantly.
Cook over low heat, stirring constantly, until the mixture reaches the soft ball stage, (234 Degrees F. ) on the candy thermometer.
Remove from the heat and stir in the vanilla.
Arrange the pecans on a waxed-paper lined baking sheet.
Drop the mixture by teaspoonfuls onto the pecans.
As the clusters cool, remove with a metal spatula to another waxed-paper lined baking sheet.
Push the remaining pecans together and repeat until all of the candy mixture is used.
If the mixture becomes too thick, heat over low heat.
Melt the chocolate chips over hot water and stir until smooth.
Spread on the top of each pecan cluster.
Let stand until the chocolate is set and store the candies in a cool place.
Makes about 4 dozen.