Triple Chocolate Nut Clusters Recipes

CHOCOLATE MIXED NUT CLUSTERS

Steps:

• Make a double boiler for melting the chocolate by taking a saucepan and bringing 2 quarts of water to a boil, reduce to a simmer. Place a glass bowl of the same size or slightly smaller inside the simmering water. No water should be in the bowl- it just sits on top of the boiling water.
• Place the milk chocolate chips and the baking chocolate inside the waterless pot and stir until melted.Add in the 2 cups of mixed nuts and stir until completely coated.
• NOTE: If your stove has a "Melt" setting- skip the double broiler and just add chocolate to a medium sized saucepan instead. (NO WATER NEEDED!)
• Scoop the chocolate nut mixture using medium sized spoons onto parchment lined cookie sheets. Place the cookie sheets inside of your fridge until the chocolate has set. Enjoy!
• Place all of the chocolate in a medium sized glass or ceramic bowl. Microwave on high for 1 minute 30 seconds. Let sit 3-4 minutes, in the microwave. Stir gently. Add time in 30 second intervals, letting chocolate sit for 2-3 minutes after each warming segment before stirring. Once chocolate is completely melted, add in the 2 cups of mixed nuts and stir until completely coated.Scoop the chocolate nut mixture using medium sized spoons onto parchment lined cookie sheets.Place the cookie sheets inside of your fridge until the chocolate has set. Enjoy!
• Once chocolate is completely melted, add in the 2 cups of mixed nuts and stir until completely coated.
• Scoop the chocolate nut mixture using medium sized spoons onto parchment lined cookie sheets.Place the cookie sheets inside of your fridge until the chocolate has set. Enjoy!

TRIPLE CHOCOLATE-NUT CLUSTERS

Steps:

• 1. Combine the first 7 ingrediets in a 5-quart slow cooker, cover and cook on LOW 2 hours, or until chocolate is melted. Stir chocolate and nuts; add vanilla extract, and stir well to coat all the nuts.
• 2. Drop the candy by heaping teaspoons onto wax paper. Let stand a least 2 hours or untl firm. Store in an airtight container. ENJOY!!!

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.

CHOCOLATE PEANUT CLUSTERS

Steps:

• In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.

CHOCOLATE CANDY CLUSTERS

Steps:

• In a microwave-safe bowl, melt white chocolate and chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in walnuts and pretzels. , Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.