Keto Caramel Pecan Clusters
These Dark Chocolate Pecan Caramel Turtle Clusters are the PERFECT sweet and crunchy no-bake candy, made with melted chocolate and homemade caramel over toasted pecans. They are naturally sugar free and gluten free. Such an easy homemade dessert for the holidays! ????
INGREDIENTS
½ cup (100g) allulose or powdered sweetener of choice
¼ cup (60g) salted butter
½ cup (125mL) heavy whipping cream
2 cups (220g) toasted pecans
3 ounces (80g) sugar-free chocolate (I use 100% Lindt Dark Chocolate)
1 tablespoon (15g) salted butter
2-4 tablespoons (25-50g) powdered erythritol (adjust according to taste)
Yields 12 pieces (macros per piece)
NET CARBS: 1.6g
FIBER: 2.7g
FAT: 24.6g
PROTEIN: 2.8g
CALORIES: 230
** You can use powdered erythritol in the caramel sauce but pls take note that it will crystallize as soon as it cools down.
#ketoserts #caramelpecanclusters #ketopecanturtles
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Estos racimos de tortugas con caramelo de nuez de chocolate negro son el caramelo PERFECTO, dulce y crujiente sin hornear, hecho con chocolate derretido y caramelo casero sobre nueces tostadas. Son naturalmente sin azúcar y sin gluten. ¡Un postre casero tan fácil para las vacaciones! ????
INGREDIENTES
½ taza (100 g) de alulosa o edulcorante en polvo de su elección
¼ de taza (60 g) de mantequilla con sal
½ taza (125 ml) de crema batida espesa
2 tazas (220 g) de nueces tostadas
3 onzas (80 g) de chocolate sin azúcar (yo uso chocolate negro 100% Lindt)
1 cucharada (15 g) de mantequilla con sal
2-4 cucharadas (25-50 g) de eritritol en polvo (ajustar según el gusto)
Rinde 12 piezas (macros por pieza)
CARBOHIDRATOS NETOS: 1.6g
FIBRA: 2,7 g
GRASA: 24,6g
PROTEÍNA: 2.8g
CALORÍAS: 230
** Puede usar eritritol en polvo en la salsa de caramelo, pero tenga en cuenta que se cristalizará tan pronto como se enfríe.
Questi grappoli di tartaruga al cioccolato fondente con noci pecan e caramello sono le caramelle perfette dolci e croccanti senza cottura, fatte con cioccolato fuso e caramello fatto in casa su noci pecan tostate. Sono naturalmente senza zucchero e senza glutine. Un dolce fatto in casa così facile per le vacanze! ????
INGREDIENTI
½ tazza (100 g) di allulosio o dolcificante in polvere a scelta
¼ di tazza (60 g) di burro salato
½ tazza (125 ml) di panna da montare pesante
2 tazze (220 g) di noci pecan tostate
3 once (80 g) di cioccolato senza zucchero (io uso cioccolato fondente Lindt al 100%)
1 cucchiaio (15 g) di burro salato
2-4 cucchiai (25-50 g) di eritritolo in polvere (aggiustare a piacere)
Resa 12 pezzi (macro per pezzo)
CARBOIDRATI NETTI: 1,6 g
FIBRA: 2,7 g
GRASSI: 24,6 g
PROTEINE: 2,8 g
CALORIE: 230
** Puoi usare l'eritritolo in polvere nella salsa al caramello, ma tieni presente che cristallizzerà non appena si sarà raffreddato.
Ces grappes de tortues au chocolat noir, aux pacanes et au caramel sont le parfait bonbon sucré et croquant sans cuisson, fait de chocolat fondu et de caramel maison sur des pacanes grillées. Ils sont naturellement sans sucre et sans gluten. Un dessert fait maison si facile pour les vacances! ????
INGRÉDIENTS
½ tasse (100 g) d'allulose ou d'édulcorant en poudre au choix
¼ tasse (60 g) de beurre salé
½ tasse (125 ml) de crème à fouetter épaisse
2 tasses (220 g) de pacanes grillées
3 onces (80g) de chocolat sans sucre (j'utilise 100% de chocolat noir Lindt)
1 cuillère à soupe (15g) de beurre salé
2-4 cuillères à soupe (25-50g) d'érythritol en poudre (ajuster selon le goût)
Donne 12 pièces (macros par pièce)
GLUCIDES NETS: 1,6 g
FIBRE: 2,7 g
GRAISSE: 24,6 g
PROTÉINES: 2,8 g
CALORIES: 230
** Vous pouvez utiliser de l'érythritol en poudre dans la sauce au caramel mais veuillez noter qu'il cristallisera dès qu'il refroidira.
Caramel Pecan Clusters
LINK TO FULL RECIPE:
Five ingredient, soft and chewy, pecan caramel clusters are an explosion of delicious caramel with just enough crunch.
Chocolate Pecan Clusters
Chocolate Pecan Clusters are a sweet, simple dessert made with 4 ingredients. Quickly made in the microwave, they are a perfect treat!
Recipe here:
Salted Caramel Pecan Squares | Caramel Pecan Clusters | Pixies | Turtles
We’re giving one of our most popular videos an update and some delicious modifications. These candies are perfect for the holidays and especially for Valentine’s Day. We make them in a pan and cut them into squares rather than forming them as individual candies. And we sprinkle them with coarse salt for an added flavor dimension. Nothing says, “I love you,” like these amazing homemade candies.
Salted Caramel Pecan Squares
3½ cups, 450g, pecans, toasted
1 cup, 226g, salted butter
1 pound, 452g, light brown sugar
2 cups, 473ml, light cream or half and half
1 cup, 226g, light corn syrup
1 tablespoon, 15ml, vanilla extract
12 ounces, 339g, milk chocolate chips
coarse salt
Toast pecan halves in a single layer in a 350°F, 180°C, oven until they begin to brown and are fragrant, about 8 minutes. Or roast the pecans in a dry skillet on top of the stove turning often until they begin to brown. Do not let the pecans burn. Arrange the nuts in a single layer completely covering the bottom of an 11 by 15 inch (28x38cm) jellyroll pan covered with nonstick aluminum foil.
Melt the butter in a 4 quart sauce pan over medium heat. Add the sugar, syrup, and half and half to the pan and bring the mixture to a gentle boil. Clip a candy thermometer to the side of the pan. Bring the mixture to 240°F, 115°C, stirring two or three times. This will take close to an hour. Do not leave the caramel to boil unattended since the temperature can quickly rise, especially in the last few degrees.
Once the caramel reaches temperature, remove the thermometer from the candy and the pan from the heat. Stir in the vanilla. Pour the mixture evenly over the pecans in the pan, smoothing carefully to cover everything. Let the caramel sit for 5 minutes and then spread the milk chocolate chips over the top in a single layer. Let the chocolate sit for 8-10 minutes or until they are shiny. Once the chocolate has melted, spread it in a even layer over top of the caramel. Immediately top with a light sprinkle of coarse salt.
Let the caramel cool to room temperature and then refrigerate, uncovered, for a few hours or overnight. Bring the caramels back to room temperature to cut into one inch squares. Store at room temperature in an airtight container with parchment paper between the layers.
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