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Name: Pecan Caramel Clusters
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1/2 c Light Corn Syrup; Karo; 3 tb Butter Or Regular Margarine; 6 oz Semi-Sweet Chocolate Chips; 1/2 ts Vanilla; 2 1/2 c Pecans Chopped; 1/4 ts Salt; 1 c Cream; Light; 1 c Sugar

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INGREDIENTS

1/2 c Light Corn Syrup; Karo
3 tb Butter ; Or Regular Margarine
6 oz Semi-Sweet Chocolate Chips
1/2 ts Vanilla
2 1/2 c Pecans ; Chopped
1/4 ts Salt
1 c Cream; Light
1 c Sugar

Servings

INSTRUCTIONS

Heat the light cream in a heavy 2-quart saucepan to lukewarm (110 degrees F.). Reserve 1/2 c cream and set it aside. Add the sugar, corn syrup and salt to the remaining 1/2 cup of cream in the saucepan. Cook over medium heat, stirring constantly, until the mixture boils. Slow stir in the reserved cream. Cook, stirring constantly, for 5 minutes. Stir in the butter, 1 tsp at a time, stirring constantly. Cook over low heat, stirring constantly, until the mixture reaches the soft ball stage, (234 Degrees F.) on the candy thermometer. Remove from the heat and stir in the vanilla. Arrange the pecans on a waxed-paper lined baking sheet. Drop the mixture by teaspoonfuls onto the pecans. As the clusters cool, remove with a metal spatula to another waxed-paper lined baking sheet. Push the remaining pecans together and repeat until all of the candy mixture is used. If the mixture becomes too thick, heat over low heat. Melt the chocolate chips over hot water and stir until smooth. Spread on the top of each pecan cluster. Let stand until the chocolate is set and store the candies in a cool place. Makes about 4 dozen.

NOTES

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Pecan Caramel Clusters

1/2 c Light Corn Syrup; Karo
3 tb Butter Or Regular Margarine
6 oz Semi-Sweet Chocolate Chips
1/2 ts Vanilla
2 1/2 c Pecans Chopped
1/4 ts Salt
1 c Cream; Light
1 c Sugar

Heat the light cream in a heavy 2-quart saucepan to  lukewarm (110 degrees F.).  Reserve 1/2 c cream and  set it aside.  Add the sugar, corn syrup and salt to  the remaining 1/2 cup of cream in the saucepan.  Cook  over medium heat, stirring constantly, until the  mixture boils.  Slow stir in the reserved cream.  Cook, stirring constantly, for 5 minutes.  Stir in the  butter, 1 tsp at a time, stirring constantly.  Cook  over low heat, stirring constantly, until the mixture  reaches the soft ball stage, (234 Degrees F.) on the  candy thermometer.  Remove from the heat and stir in  the vanilla. Arrange the pecans on a waxed-paper lined  baking sheet. Drop the mixture by teaspoonfuls onto  the pecans.  As the clusters cool, remove with a metal  spatula to another waxed-paper lined baking sheet.  Push the remaining pecans together and repeat until  all of the candy mixture is used. If the mixture  becomes too thick, heat over low heat.  Melt the  chocolate chips over hot water and stir until smooth.  Spread on the top of each pecan cluster.  Let stand  until the chocolate is set and store the candies in a  cool place.    Makes about 4 dozen.

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Nutrition

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Serving Size: 1 Serving (120g)
Recipe Makes: 12

Calories: 529
Calories from Fat: 267 (50%)

Amt Per Serving		% DV

	Total Fat 29.6g	39 %
	Saturated Fat 9.6g	48 %
	Monounsaturated Fat 13.2g
	Polyunsanturated Fat 5.3g
Cholesterol 29.8mg		9 %
Sodium 34.6mg		1 %
Potassium 167.4mg		4 %
Total Carbohydrate 69.8g		21 %
	Dietary Fiber 3g	12 %
	Sugars, other 66.8g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 529

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