CHOCOLATE PECAN CLUSTER RECIPE RECIPES
PECAN CLUSTERS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Toasting the pecans before stirring in the chocolate adds to the richness of this easy-to-make candy. I usually make four batches each Christmas and never have leftovers. —Collette Reynolds, Raleigh, North Carolina
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield about 4 dozen.
Number Of Ingredients 3
Steps:
- In a 15x10x1-in. baking pan, combine pecans and butter. Bake at 250° for 20-30 minutes, stirring every 10 minutes., Remove from the oven; transfer to a bowl. Add candy coating and stir until evenly coated. Drop by rounded teaspoonfuls onto waxed paper. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 94 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 7mg sodium, CarbohydrateContent 6g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
TURTLE CANDY RECIPE (QUICK AND EASY) | KITCHN
Steps:
- Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a baking sheet with parchment paper.
- Place 10 ounces pecan halves in a medium bowl and lightly coat with cooking spray. Arrange 5 pecans into a star-shaped cluster (they should be touching) on the baking sheet. Repeat with the remaining pecans, spacing the clusters at least 2 inches apart.
- Bake until the pecans smell toasty, about 4 minutes. (They won’t change in color.) Place 1 chewy caramel square in the center of each cluster. Bake until the caramel squares are just melted, 3 to 5 minutes. Let cool completely, about 30 minutes.
- Coarsely chop 8 ounces semi-sweet chocolate bars and place in a microwave-safe bowl. Microwave, stirring every 15 seconds, until melted and glossy, 1 to 2 minutes total. (Alternatively, melt the chocolate in a double boiler.) Let cool slightly until the chocolate has thickened slightly and has an almost-pudding-like texture, about 5 minutes.
- Spoon about 1 tablespoon of the chocolate on top of each cooled caramel, then sprinkle with flaky salt. Refrigerate until set, 5 to 10 minutes.
Nutrition Facts : SaturatedFatContent 2.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 14.0 g, SugarContent 11.1 g, ServingSize Serves 30, ProteinContent 1.6 g, FatContent 10.2 g, Calories 143 cal, SodiumContent 63.9 mg, FiberContent 1.4 g, CholesterolContent 0 mg
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