Ingredients: |
Ingredients: 4 tbsp butter, but up, plus more for pans
3/4 lb pecan halves (about 3 1/2 c), toasted
1 c evaporated milk
1 c light corn syrup
1 c sugar
1 tsp vanilla
1/2 lb semisweet chocolate, chopped
1 tbsp shortening
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Directions: |
Directions:Generously butter 2 baking sheets.
On the baking sheets, arrange the pecan halves in snowflake-shaped cluster of 5 pecans each, overlapping the nuts in the center, leaving 2 inches of space between each.
In a medium saucepan, combine 1/2 c of the evaporated milk, corn syrup and sugar and bring to a boil. Add the remaining 1/2 c evaporated milk and 4 tbsp butter, cook, stirring constantly until it reaches the soft ball stage, 240º. Stir in the vanilla and remove from heat. Let cook to 200º.
Using a teaspoon, spoon caramel on top of each nut cluster and let harden. (If the caramel becomes too stiff to pour, return to low heat, and cook, stirring constantly, until it returns to the proper consistency.)
To make the chocolate coating, in the top of a double boiler or in a metal bowl set over barely simmering water, combine 6 ounces of the chocolate and the shortening. Melt over low heat, stirring, until it reaches 116º to 118º, or feels fairly warm but not hot to the touch.
Remove from the heat and stir in the remaining 2 ounces of chocolate. Continue stirring until the chocolate reaches 80º or feels cool to the touch. Return to low heat and cook, stirring, until the temperature rises to 85º to 87º or feels barely cool. Remove from the heat.
Drizzle 1 tbsp of tempered chocolate over each cluster. Set aside in a cool place to harden. Store in an airtight container at room temperature for up to 2 weeks. |
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