Caramel Pecan Clusters Recipes

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PECAN CARAMEL CLUSTERS



Pecan Caramel Clusters image

A box of this mouthwatering homemade candy does an outstanding job of showing your affection on Valentine's Day or any time. The recipe comes from Janice Price of Lexington, Kentucky, who notes, "These are delicious and so easy to make."-Janice Price, Lexington, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2 pounds.

Number Of Ingredients 6

1 package (14 ounces) caramels
2 tablespoons water
2 tablespoons butter
2 cups coarsely chopped pecans
4 ounces white candy coating, coarsely chopped
4 ounces dark chocolate candy coating, coarsely chopped

Steps:

  • In a microwave-safe bowl, combine the caramels, water and butter. Microwave, uncovered, on high for 3 to 3-1/2 minutes, stirring every 30 seconds. Stir in pecans. , Drop by tablespoonfuls onto greased baking sheets. Freeze for 15-20 minutes or until set., In a microwave-safe bowl, combine candy coatings. Microwave, uncovered, on high for 1-2 minutes, stirring every 15 seconds; stir until smooth. Dip caramel clusters in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Chill until firm.

Nutrition Facts : Calories 152 calories, Fat 10g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 40mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

CARAMEL PECAN CLUSTERS



Caramel Pecan Clusters image

I make lots of candies and I often add a few ingredients or leave some out. My great-nephew, Josh, is my taste-tester, and this recipe is among his favorites. It seems that my snack jar is always going on empty, but this gives me great joy. -Marcille Groenke Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 clusters.

Number Of Ingredients 3

30 pecan halves
6 caramels
6 squares milk chocolate candy bar

Steps:

  • On a greased baking sheet, arrange pecans in six clusters of five pecans each. Place a caramel on each cluster. Bake at 300° for 4-5 minutes or until caramels are melted., Top each with a chocolate square. Bake 1 minute longer or until chocolate is melted. Spread the chocolate over caramel until smooth. Remove from pan to cool on a wire rack.

Nutrition Facts :

PECAN CARMEL CLUSTERS



Pecan Carmel Clusters image

Chocolate candy that tastes great!

Provided by Barbara

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 50m

Yield 54

Number Of Ingredients 5

1 (14 ounce) package individually wrapped caramels, unwrapped
3 tablespoons butter
2 tablespoons water
2 cups chopped pecans
1 pound dark chocolate, broken into small pieces

Steps:

  • Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
  • Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
  • Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.

Nutrition Facts : Calories 103.3 calories, Carbohydrate 11.8 g, Cholesterol 2.2 mg, Fat 6.6 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 24.5 mg, Sugar 4.9 g

CARAMEL PECAN CLUSTERS



Caramel Pecan Clusters image

i have made a recipe similar to this one and it was delicious. you might want to double the recipe.

Provided by taillightsinsightbb

Categories     Candy

Time 14m

Yield 6 clusters, 2-4 serving(s)

Number Of Ingredients 3

30 pecan halves
6 caramels
6 milk chocolate squares

Steps:

  • on a greased baking sheet, arrange pecans in 6 clusters of 5 pecans, each.
  • place a caramel on each cluster.
  • bake at 300 degrees for 4-5 minutes or until caramels are melted.
  • top with a chocolate square.
  • bake 1 minute longer or until chocolate is melted.
  • spread the chocolate over caramel until smooth.
  • remove clusters from pan to cool on a wire rack.

Nutrition Facts : Calories 262.7, Fat 17.8, SaturatedFat 2.1, Cholesterol 2.1, Sodium 74.2, Carbohydrate 26.3, Fiber 2, Sugar 20.7, Protein 3.3

CHOCOLATE PECAN CARAMEL CLUSTERS



Chocolate Pecan Caramel Clusters image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Number Of Ingredients 0

Steps:

  • For the caramel: Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth.
  • Stir 1 1/3 cups chopped nuts into the warm caramel; cool until the mixture is thick enough to hold its shape. Drop spoonfuls onto an oiled parchment-lined baking sheet; let set. Top with melted chocolate and sprinkle with coarse sea salt.

PECAN CLUSTERS



Pecan Clusters image

A glorious, giveable holiday treat with a minimum of effort and a maximum of impact. Requires 30 minutes of standing time, which is not included in the preparation time.

Provided by JackieOhNo

Categories     Candy

Time 12m

Yield 2 dozen candies

Number Of Ingredients 2

1 lb bittersweet chocolate or 1 lb semisweet chocolate, finely chopped
1 1/4 cups pecan halves, toasted

Steps:

  • Microwave chocolate in 8-inch glass baking dish uncovered on high power about 1 minute; stir. Microwave, stirring after 30 seconds, until melted, about 1 minute. Add pecans and stir to coat.
  • Line baking sheet with waxed paper. Using soup spoons, drop pecans in 24 mounts on waxed paper. Let stand until hardened, refrigerating if necessary. Store in airtight container in refrigerator up to 3 weeks.

CHOCOLATE-CARAMEL PECAN CLUSTERS



Chocolate-Caramel Pecan Clusters image

Sweet, chewy and crunchy, all at the same time -- these bite-size treats go perfectly with a cup of coffee after a meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Yield Makes 1 dozen

Number Of Ingredients 3

1 cup pecan halves (3 1/4 ounces)
12 soft caramel-candy cubes
1 1/2 ounces bittersweet chocolate, broken into 12 pieces (1/2 inch each)

Steps:

  • Preheat oven to 350 degrees. Arrange pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Remove from oven (leave oven on); set aside 36 pecans on baking sheet. Finely chop remaining pecans (for about 1/4 cup); set aside.
  • When pecans are cool enough to handle, make 12 clusters by arranging 2 pecans vertically, side by side, below 1 pecan placed horizontally. Gently flatten each caramel; place 1 on top of each cluster. Bake clusters 5 minutes. Remove from oven (leave oven on).
  • Place 1 piece of chocolate on top of each cluster. Return to oven; bake until chocolate begins to melt, 1 to 2 minutes. Remove from oven. With the back of a spoon, gently spread chocolate over caramel without completely covering it.
  • Sprinkle clusters with reserved chopped pecans. Refrigerate until set, about 15 minutes. Bring to room temperature before serving.

PECAN CLUSTERS



Pecan Clusters image

Chewy caramel, toasted pecans, bittersweet chocolate -- you'd be hard-pressed to find a store-bought version that's as superlative as this easy homemade rendition. Did we mention the rum? Get the packaging how-to for the Pecan Clusters.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 24 Clusters

Number Of Ingredients 9

2 1/4 cups sugar
3/4 cup whole milk
1/2 teaspoon salt
1/4 cup water
9 ounces pecan halves, toasted (2 1/4 cups)
2 1/2 ounces (5 tablespoons) unsalted butter, cut into small pieces
2 teaspoons pure vanilla extract
1 tablespoon plus 1 teaspoon dark rum
12 ounces bittersweet chocolate, melted

Steps:

  • Bring 1 1/2 cups sugar, the milk, and salt to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat (mixture may look separated).
  • Bring water and remaining 3/4 cup sugar to a boil in a medium saucepan over medium-high heat. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until sugar begins to turn light gold, about 5 minutes. Swirl pan, then cook until caramel turns amber, about 2 minutes. Immediately remove pan from heat. Carefully stir in milk mixture (liquid may bubble up), then pecans. Place pan over medium heat, and cook, stirring often, until caramel registers 242 degrees on a candy thermometer, about 7 minutes.
  • Remove pan from heat, and stir in butter, vanilla, and rum. Continue stirring until caramel cools and becomes very thick and difficult to stir, about 10 minutes. Drop small mounds of caramel onto a baking sheet lined with a nonstick baking mat, and let cool.
  • Place melted chocolate in a medium bowl. Using an offset spatula, dip bottom of each pecan cluster into chocolate, leaving top partially undipped. Place dipped pecan clusters on a parchment-lined baking sheet, and let stand until chocolate is set.

CARAMEL PECAN CLUSTERS



Caramel Pecan Clusters image

Categories     Candy     Pecan     Chill     Pastry     Boil

Yield 60 clusters

Number Of Ingredients 8

5 cups pecan halves
1 cup heavy whipping cream
1/2 cup light corn syrup
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
2 tablespoons unsalted butter, softened, cut into pieces
2 teaspoons vanilla extract
1 pound bittersweet chocolate, finely chopped

Steps:

  • Line 2 baking sheets with aluminum foil. On the baking sheets, arrange 60 clusters of 4 pecan halves each, with 1 inch of space between the clusters. Set aside.
  • In a 2-quart heavy-bottomed saucepan over medium heat, combine the cream, corn syrup, brown sugar, granulated sugar, and butter. Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes). Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
  • Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 246°F on the thermometer (15 to 20 minutes), stirring constantly. Remove the pan from the heat and stir in the vanilla. Pour the caramel into a 2-quart mixing bowl and stir to cool slightly (about 1 minute).
  • Spoon a tablespoon of caramel onto the center of each pecan cluster. Let the caramel set completely at room temperature (about 30 minutes).
  • Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30). Spoon a tablespoon of chocolate over the caramel on each turtle, or dip a turtle into the chocolate, coating it completely. With a fork or dipper, remove the turtle from the chocolate, carefully shake off the excess chocolate, and turn the turtle out onto the paper. Repeat with the remaining turtles. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. In a tightly covered container wrapped in several layers of aluminum foil, the candies will keep for 1 month in the refrigerator or 2 months in the freezer. They are best eaten at room temperature.
  • VARIATIONS
  • Substitute whole, unblanched almonds or walnut halves, for the pecans. Substitute milk chocolate for the bittersweet chocolate.

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