Nut Clusters Recipes

MIXED NUT CLUSTERS

Steps:

• In a large heavy saucepan, melt chocolate chips, milk and honey over low heat; stir until blended. Remove from heat. Stir in vanilla; add nuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in refrigerator.

PEANUT CLUSTERS

Steps:

• Combine chocolate chips and peanut butter chips in top of double boiler. Stir frequently over low to medium heat until melted; add peanuts and stir.
• Drop by teaspoon full on wax paper. Allow to cool.

NUT CLUSTERS

Steps:

• Prepare the caramel mou: Place the corn syrup, sugar and just enough water to melt the sugar into a saucepan and place on high heat. Cook until the sugar is very dark brown and begins to burn. You will see white smoke. Remove from the heat and add the 1-ounce of water. Allow this to cool slightly.
• Place the roasted nuts on a silpat baking mat lined baking sheet.
• Place the butter and cocoa butter in a large heat-proof mixing bowl.
• Prepare the caramel: Place the sugar, corn syrup, Caramel Mou, cream, vanilla bean, butter, salt, and lemon juice in a saucepan placed over high heat. Insert a candy thermometer and cook to 250 degrees F (121 degrees C). Remove from the heat and pour over the butter and cocoa butter. Let cool for 5 minutes. Spoon the caramel over the nuts to make the clusters.
• Place the bittersweet chocolate in a paper cornet or small piping bag and drizzle chocolate over the nut cluster. Serve.
• Jacques' tip: To make a more kid friendly recipe, use store bought caramel squares. Unwrap them and place them on top of the nuts. Put in a warm oven until the caramel melts.

FRUIT 'N' NUT CLUSTERS

Steps:

• In a microwave-safe bowl, melt chips; stir until smooth. Stir in cranberries and cashews. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate until firm. Store in an airtight container.

DARK CHOCOLATE NUT CLUSTERS

Steps:

• Line a baking sheet with a nonstick baking mat. Place a teaspoon melted chocolate on baking mat; top with a small handful of almonds. Drizzle almonds with 1 tablespoon melted chocolate. Repeat process with remaining almonds and chocolate. Transfer to refrigerator and chill until firm.

CHINESE NOODLE NUT CLUSTERS

Steps:

• Line a baking sheet with wax paper, parchment paper, or aluminum foil. Set aside.
• Melt the chocolate chips and butter together in a metal bowl set over, but not touching, a pan of simmering water, or in a microwave-safe bowl in a microwave oven. Stir the mixture until it is smooth. In a large mixing bowl, toss the noodles and peanuts together. Pour the melted chocolate mixture over them. Working quickly before the chocolate hardens, use a rubber spatula to mix and coat the noodles and nuts with chocolate.
• Use 2 soup spoons (or teaspoons, depending on how large you want your clusters) to scoop up portions of the mixture. Set the clusters on the prepared sheet. Set the baking sheet in a cool place (not in the refrigerator) until the chocolate hardens.
• The clusters can be stored in an airtight container at room temperature for up to 1 month.

CRUNCHY NUT CLUSTERS

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.