I forgot to post about these - I made them about a week ago, and they're fantastic!
***NOTE: I kept the heat at 240 F and used double the amount of chocolate. Also made some with lightly salted peanuts.
PECAN AND CARAMEL CHOCOLATE CLUSTERS
From the poster: "...Biting into one of these clusters and tasting that silky caramel stretch out from under the chocolate...
...I ended up with quite a bit of extra caramel when I prepared this recipe, from a Ghirardelli chocolate wrapper. I definitely used a generous hand when dolloping out the caramel. Evidently I was even more generous when it came to the chocolate, as I actually had to double up on that in order to cover all twenty-four pieces to my liking..."
INGREDIENTS:
1 cup pecan halves
1 cup sugar
1 cup dark corn syrup (I used light)
1 cup butter
1 cup heavy whipping cream
6 oz. milk chocolate baking bars, melted (I used 12 oz Dove)
DIRECTIONS:
Line a baking sheet with waxed paper.
Cut the pecans in half lengthwise and arrange to form small circles (about 1 1/2″ in diameter).
Cook the sugar, dark corn syrup, butter and 1/2 cup of cream in a saucepan. Stir occasionally over low heat, until the sugar has dissolved. Increase heat to medium and stir continuously until the temperature reaches 240°F (NOTE: This may take 15-20 min).
Remove the pan from heat and stir in the remaining cream. Heat again and stir continuously until the temperature reaches 245°F.
Pour the caramel mixture into a 9″ pan lined with foil and let it cool approximately 2 minutes. Spoon caramel mixture over each pecan circle.
Melt chocolate according to the melting instructions for your chocolate. Spread melted chocolate over each cluster. Chill 10 minutes, then let stand at room temperature until the chocolate is firm.
Store tightly covered at room temperature. (I kept it chilled).
Yields 24 pieces
From Ghirardelli Pecan and Caramel Chocolate Clusters recipe inside the Ghirardelli Milk Chocolate Baking Bar wrapper
http://cookingontheside.com/homemade-candy-week-pecan-caramel-chocolate-clusters/
http://cookingontheside.com/wp-content/uploads/2010/12/Pecan_Caramel_Clusters_375.jpg
***NOTE: I kept the heat at 240 F and used double the amount of chocolate. Also made some with lightly salted peanuts.
PECAN AND CARAMEL CHOCOLATE CLUSTERS
From the poster: "...Biting into one of these clusters and tasting that silky caramel stretch out from under the chocolate...
...I ended up with quite a bit of extra caramel when I prepared this recipe, from a Ghirardelli chocolate wrapper. I definitely used a generous hand when dolloping out the caramel. Evidently I was even more generous when it came to the chocolate, as I actually had to double up on that in order to cover all twenty-four pieces to my liking..."
INGREDIENTS:
1 cup pecan halves
1 cup sugar
1 cup dark corn syrup (I used light)
1 cup butter
1 cup heavy whipping cream
6 oz. milk chocolate baking bars, melted (I used 12 oz Dove)
DIRECTIONS:
Line a baking sheet with waxed paper.
Cut the pecans in half lengthwise and arrange to form small circles (about 1 1/2″ in diameter).
Cook the sugar, dark corn syrup, butter and 1/2 cup of cream in a saucepan. Stir occasionally over low heat, until the sugar has dissolved. Increase heat to medium and stir continuously until the temperature reaches 240°F (NOTE: This may take 15-20 min).
Remove the pan from heat and stir in the remaining cream. Heat again and stir continuously until the temperature reaches 245°F.
Pour the caramel mixture into a 9″ pan lined with foil and let it cool approximately 2 minutes. Spoon caramel mixture over each pecan circle.
Melt chocolate according to the melting instructions for your chocolate. Spread melted chocolate over each cluster. Chill 10 minutes, then let stand at room temperature until the chocolate is firm.
Store tightly covered at room temperature. (I kept it chilled).
Yields 24 pieces
From Ghirardelli Pecan and Caramel Chocolate Clusters recipe inside the Ghirardelli Milk Chocolate Baking Bar wrapper
http://cookingontheside.com/homemade-candy-week-pecan-caramel-chocolate-clusters/
http://cookingontheside.com/wp-content/uploads/2010/12/Pecan_Caramel_Clusters_375.jpg