ALMOND AND CHOCOLATE CLUSTERS
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 24 clusters
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Lightly grease the mini-muffin tins with vegetable oil spray. Place 1 teaspoon of slivered nuts in each of the muffin cups. Unwrap the caramel candies, cut each candy into quarters and place 4 quarters (1 candy) in each of the muffin cups on top of the nuts in a single layer. Bake in the oven until the caramel is just melted and beginning to spread, about 8 minutes. Be careful not to over melt the caramel or it will bubble, burn, and become too hard. Place the mini muffin tins in the refrigerator for 5 minutes to cool. Remove the nut clusters from the tins and set aside.
- Meanwhile, melt the bittersweet chocolate in a double boiler over low heat. Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters. Dip half of the nut clusters in the bittersweet chocolate and place on a parchment paper-lined baking sheet. Return the clusters to the refrigerator to harden, about 30 minutes.
- Melt the white chocolate in a double boiler over low heat. Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters. Dip remaining half of the nut clusters in the white chocolate and place on the parchment paper-lined baking sheet with the other chocolate-covered clusters. Return the clusters to the refrigerator to harden, about 30 minutes.
CHERRY ALMOND CHOCOLATE CLUSTERS
Steps:
- In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
- Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
- Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.
Nutrition Facts : Calories 155 calorie, Fat 10 grams, SaturatedFat 3 grams, Sodium 5 milligrams, Carbohydrate 15 grams, Fiber 2.5 grams, Protein 3.5 grams
CHOCOLATE, ALMOND, AND COCONUT CLUSTERS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast, tossing occasionally, until golden, 8 to 10 minutes. Let cool completely.
- Bring sugar and 2 tablespoons water to a boil in a saucepan, stirring until sugar is dissolved. Continue to cook, without stirring, until a thermometer registers 235 degrees, about 3 minutes.
- Add almonds; cook, stirring, until sugar begins to crystallize, about 1 minute. Stir in salt. Continue to cook, stirring, until a sandlike coating forms on nuts, about 1 minute more. Stir in coconut. Pour onto a parchment-lined baking sheet; let cool 30 minutes.
- Transfer nut mixture to a bowl. Add chocolate, stirring to coat. Return to sheet; separate into clusters with a fork. Refrigerate at least 30 minutes and up to 2 days. Before serving, toss with cocoa powder, tapping off excess.
OMG CHOCOLATE AND ALMOND CLUSTERS COPYCAT RECIPE
Make and share this OMG Chocolate and Almond Clusters Copycat Recipe recipe from Food.com.
Provided by TobyGoode
Categories Dessert
Time 12m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Line a cookie pan with aluminum foil, and spray lightly with a vegetable oil cooking spray.
- Put the almonds on a cutting board and cut the slivers into halves or thirds. Place in a 2 cup or larger bowl.
- Put the General Mills Golden Grahams Cereal in the bowl with the almonds. Stir in the Heat English Toffee Bits (also called Heath Bits 'O Brickle Toffee Bits}.
- Place the chocolate chips in a 2 quart microwave safe bowl, melt in a microwave oven using 50% power, stirring every 30 seconds until fully melted.
- Gently mix the cereal mixture into the melted chocolate chips, trying not to break up the cereal squares.
- Spoon mixture onto the tin foil in the cookie pan a tablespoon at a time and chill in the refrigerator until set (usually sets in 30 minutes in the refrigerator, but that might vary depending on the brand of chocolate you use). When set, lift clusters from the tin foil and peel it away. OR - Spread the mixture evenly over the tin foil in the cookie pan into a ½ to ¾ inch layer, chill in the refrigerator until set, then remove the layer from the pan and break into about 2 inch-square pieces.
- Store in a re-sealable container.
- Note, Graham crackers can be used instead of the General Mills Golden Graham Cereal. Use four graham cracker squares, breaking them into 1/2 to 3/4 inch pieces. Add both the pieces and the crumbs to the almonds in the bowl. The cereal is more like the original candy, but the graham crackers are also good.
Nutrition Facts : Calories 158.5, Fat 8.7, SaturatedFat 4.1, Cholesterol 4.9, Sodium 59.4, Carbohydrate 17.8, Fiber 1.5, Sugar 12.8, Protein 2.8
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