Crunchynutclusters Recipes

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CRUNCHY NUT CLUSTERS



Crunchy Nut Clusters image

Customizing these candies is a snap. Just choose the nuts -- either macadamias or pecans -- then blend them with toasted coconut and the chocolate of your choice.

Provided by LMillerRN

Categories     Candy

Time 2h30m

Yield 4 dozen

Number Of Ingredients 6

4 dozen paper baking cups (candy cups)
2 2/3 cups sweetened flaked coconut
2 cups pecans or 1 (6 ounce) jar macadamia nuts, chopped
2 2/3 cups white chocolate or 2 2/3 cups semi-sweet chocolate chips
1/3 cup white chocolate or 1/3 cup semisweet chocolate, melted with
1/2 tablespoon vegetable shortening

Steps:

  • Line 4 miniature muffin pans with candy cups; set them aside. Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets. Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
  • Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips -- white or semisweet -- in the microwave according to the package directions. Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups. Chill until set, about 45 minutes.
  • Melt the remaining chocolate according to the package directions. Pour the contents into a ziplock bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters. Chill until the glaze is set, about 15 minutes. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 1388.6, Fat 103.7, SaturatedFat 48.1, Cholesterol 17.9, Sodium 277.2, Carbohydrate 112.6, Fiber 8, Sugar 104.3, Protein 14.3

SEED AND NUT CLUSTERS



Seed and Nut Clusters image

Provided by The Healthy Mummy

Categories     Snacks

Yield 15 clusters

Number Of Ingredients 6

1/2 cup almonds
1/2 cup cashews
1/2 cup pepitas
1/4 cup shredded or flaked coconut
1/4 cup honey
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 150C.
  • Quickly blitz the almonds, cashews, pepitas and coconut into chunks, then set aside.
  • Heat honey and vanilla on the stove top or microwave until it boils, the remove from heat.
  • Add both mixtures together and combine well.
  • Spoon mixture into silicone moulds or onto a baking paper lined tray and place in the oven for 10 minutes.
  • Allow to cool completely then store in an airtight container in the freezer to optimise freshness.

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