- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2011
Ingredients
Caramel:
Chocolate:
Method
Arrange pecans in groups of 4 in star shape, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Set aside.Caramel: In large saucepan, bring sugar, cream, corn syrup, butter and salt to boil over medium heat, stirring often. Boil, stirring occasionally, until candy thermometer reaches 248°F (120°C), or firm-ball stage when 1 tsp dropped into cold water forms firm but pliable ball, 15 to 20 minutes. Remove from heat. Stir in vanilla.
Set saucepan base in cold water for 30 seconds to stop cooking. Let stand on rack until cooled to 170°F (77°C). (Mixture will thicken.) Using greased 1 tbsp, spoon onto centre of each pecan cluster. Let stand until cooled and firm, about 30 minutes.
Chocolate: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Let cool to room temperature. Spoon about 1 tsp onto each caramel; refrigerate until set, about 15 minutes.
Nutritional facts Per piece: about
- Sodium 46 mg
- Protein 1 g
- Calories 156.0
- Total fat 10 g
- Potassium 32 mg
- Cholesterol 17 mg
- Saturated fat 4 g
- Total carbohydrate 17 g
%RDI
- Iron 2.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 5.0
