CHOCOLATE-CARAMEL PECAN CLUSTERS

4 1/2 cups (1 lb.) pecan halves
2 cups sugar
2 cups whipping cream
3/4 cup light corn syrup
1/2 cup butter
1/8 tsp. salt
1 cup semi-sweet chocolate pieces
1 cup vanilla baking pieces
1/3 cup semi-sweet chocolate pieces
1 tsp. shortening
1/3 cup vanilla baking pieces
1 tsp. shortening

In a shallow baking pan, spread pecan halves in a thin layer.

Bake in a 350F 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 cup whipping cream, corn syrup, butter and salt. Cook and stir over medium-high heat to boiling. While boiling, very slowly add remaining 1/2 cup whipping cream. Reduce heat to medium-low. Cook stirring occasionally until mixture reaches 244F. Remove from heat and pour into a 4-cup glass measuring cup.

Arrange 3-4 pecan halves 2-inches 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 cup 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 cup semi-sweet chocolate pieces and 1 tsp. shortening is one pan and 1/3 cup 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

Posted By: Sara in IL, October 27, 1998
Board: recipelink.com Holiday Cooking Club