Best Love Nibbles Valentines Caramel Pecan Clusters Recipes

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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

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.

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.

ROASTED PECAN CLUSTERS



Roasted Pecan Clusters image

Easy, easy recipe! But don't skip the first step....toasting the pecans before adding the chocolate is what makes this recipe! From Southern Living October 1985 magazine.

Provided by breezermom

Categories     Candy

Time 44m

Yield 4 dozen, 30 serving(s)

Number Of Ingredients 3

3 tablespoons butter
3 cups pecan pieces
6 (2 ounce) baking chocolate squares

Steps:

  • Melt butter in a 15x10 inch jelly roll pan while oven preheats to 300 degrees. Spread the pecans in the pan, tossing to coat with the butter. Bake at 300 degrees for 30 minutes, stirring twice.
  • Melt the chocolate candy coating in a heavy saucepan over low heat. Cool for 2 minutes; add pecans, and stir until coated. Drop by rounded teaspoons onto wax paper. Cool. Peel from the wax paper and store in an airtight container.

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.

CHOCOLATE-CARAMEL PECAN CLUSTERS



Chocolate-Caramel Pecan Clusters image

Yield Makes 12

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 the oven to 350°F. Arrange the pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Remove from the oven (leave the oven on); set aside 36 pecans on the baking sheet. Finely chop the remaining pecans (for about 1/4 cup); set aside.
  • When the 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 the clusters 5 minutes. Remove from the oven (leave the oven on).
  • Place 1 piece of chocolate on top of each cluster. Return to the oven; bake until the chocolate begins to melt, 1 to 2 minutes. Remove from the oven. With the back of a spoon, gently spread the chocolate over the caramel without completely covering it.
  • Sprinkle the clusters with the reserved chopped pecans. Refrigerate until set, about 15 minutes. Bring to room temperature before serving.

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

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.

LOVE NIBBLES (PECAN CLUSTERS)



Love Nibbles (Pecan Clusters) image

My family and friends loves it and I make them for holidays and parties. It is so easy and simple to make them. They are so delicious and sweet and tasty.

Provided by Lisa Johnson

Categories     Chocolate

Time 45m

Number Of Ingredients 6

14 oz caramel, unwrapped
2 Tbsp butter or margarine
2 Tbsp water
2 1/2 c chopped pecans (coarsely)
4 oz dark chocolate ( confectionary coating)
4 oz almond (bark or white chocolate)

Steps:

  • 1. Butter two cookie sheets (do NOT try using wax paper--the caramel will stick to it). Combine caramels, butter and water; zap in the microwave (uncovered) on high power for about 3 minutes--STIRRING every 30-45 seconds. Add the pecans and stir. Drop from a spoon (use a knife to keep things neat) onto the BUTTERED baking sheets. Chill sheets for an hour or freeze for 15 minutes (caramel will be set). Coarsely chop both the dark chocolate and the almond bark/white candy coating. Melt chocolate and bark in the microwave, on high for about 2 minutes, stirring every 30 seconds or so. Line cookie sheets with waxed paper. Dip pecan clusters in the chocolate; place clusters on waxed paper. Chill until firm.

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