Today I have plans to get my web content typed for the website that goes with this blog where you will find lots more of my thoughts and plans. Let's start 2011 with a bang and get moving. Today is the first day of the New Year. A whole new start -- make something of 2011.
I hope you make these and enjoy them with friends.
Happy New Year!
Charlene
CHOCOLATE-CARAMEL PECAN CLUSTERS
4-1/2 c. (1 lb.) pecan halves
2 c. sugar
2 c. whipping cream
3/4 c. light corn syrup
1/2 c. butter
1/8 tsp. salt
1 c. semi-sweet chocolate pieces
1 c. vanilla baking pieces
1/3 c. semi-sweet chocolate pieces
1 tsp. shortening
1/3 c. vanilla baking pieces
1 tsp. shortening
In a shallow baking pan, spread pecan halves in a thin layer. Bake in a 350° oven for 5-10 minutes or until pecans are a light golden brown, stirring once or twice. Remove from oven. Set aside. Line baking sheets with parchment paper or greased foil.For caramel mixture, in a 3-quart saucepan, combine sugar, 1/2 c. whipping cream, corn syrup, butter and salt. Cook and stir over medium-high heat to boiling.While boiling, very slowly add remaining 1/2 c. whipping cream. Reduce heat to medium-low. Cook stirring occasionally until mixture reaches 244°. Remove from heat and pour into a 4-cup glass measuring cup.Arrange 3-4 pecan halves 2” apart. Quickly pour half of the caramel mixture over the pecans. Repeat with remaining caramel mixture. Caramel will have cooled enough to mound.In a small saucepan, melt 1 c. chocolate pieces over low heat. In another small saucepan, melt 1 cup vanilla pieces over low heat. Spread half the caramel mounds with chocolate and half with vanilla.Using the same small saucepans, melt the 1/3 c. semi-sweet chocolate pieces and 1 tsp. shortening is one pan and 1/3 c. vanilla pieces and 1 tsp. shortening in the other. Drizzle chocolate over vanilla frosted candies and vanilla over the chocolate frosted candies. Drag a toothpick through the drizzle, if you like. Makes 30 to 35.
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