LIVE IT: Dark Chocolate Toasted Quinoa Pecan Clusters
Quinoa for dessert? When it’s combined with dark chocolate, salted cashews or your other favorite nuts, quinoa becomes a delectable sweet treat.
Find full recipe here:
1 Tbsp. coconut oil
1/2 Cups quinoa, rinsed
1 Cups salted nuts, chopped (walnuts, hazelnut, pecans, cashews or other favorite nut)
1 Tsp. sea salt
1/8 Tsp. cayenne pepper (optional)
6 ounces dark chocolate (65% cacao or higher)
#chocolate #energy
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:
Make Your Own Caramel Pecan Turtles At Home | CHRISTMAS CANDY MAKING
Make Your Own Caramel Pecan Turtles At Home | CHRISTMAS CANDY MAKING
How to make delicious creamy chocolaty caramel turtles candies with toasted pecans. These turtles candies are so simple & easy to make, & perfect to make for christmas parties or to give away as gifts. I made up a bunch and put them in these cute little tins I purchased from walmart, & I will be giving them away to my management office & to friends & family.
If you love chocolate, caramel & pecans..well just candy period lol.. as much as me, you are gonna love these turtles if you decide to make them.
Enjoy.
#turtlescandyrecipe #christmascandymaking #creamycaramelturtlescandy #kiwannaskitchen
Caramel Pecan Clusters
Who can resist soft caramel, toasted pecans and luscious chocolate. I certainly can't. Simply divine.
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Caramel Pecan Clusters
1 pound, 230 grams or 500ml, pecan halves, toasted
12 ounces, 340g, semi sweet chocolate, chips or baking bars
2 tablespoons, 24g, shortening
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. Roughly chop the pecans. Arrange the nuts in small clusters on a parchment lined baking sheet.
Chewy Caramel
16 ounces, 450g, by weight, light brown sugar
2 cups, 473ml, light cream or half and half
1 cup, 237ml, light corn syrup
1 cup, 223g, lightly salted butter
1 teaspoon, 5ml, vanilla
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. Stirring frequently, bring the mixture to 242°F, 117°C. 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. Allow the caramel to cool in the pan until it can hold a mounded shape, about 15 minutes. Working quickly, scoop a tablespoon of caramel onto mound of pecans. Spraying the spoon with cooking spray helps prevent sticking. Excess caramel can be poured into a pan coated with cooking spray.
Allow the caramel to cool completely, about an hour. Melt the chocolate and shortening in the top of a double boiler. Spoon and smooth about a teaspoon of melted chocolate onto each pecan cluster.
Serve at room temperature.