Best 12 Caramel Clusters Recipes

CHOCOLATE-CARAMEL PECAN CLUSTERS

Steps:

• Preheat oven to 350 degrees. Arrange pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Remove from oven (leave oven on); set aside 36 pecans on baking sheet. Finely chop remaining pecans (for about 1/4 cup); set aside.
• When pecans are cool enough to handle, make 12 clusters by arranging 2 pecans vertically, side by side, below 1 pecan placed horizontally. Gently flatten each caramel; place 1 on top of each cluster. Bake clusters 5 minutes. Remove from oven (leave oven on).
• Place 1 piece of chocolate on top of each cluster. Return to oven; bake until chocolate begins to melt, 1 to 2 minutes. Remove from oven. With the back of a spoon, gently spread chocolate over caramel without completely covering it.
• Sprinkle clusters with reserved chopped pecans. Refrigerate until set, about 15 minutes. Bring to room temperature before serving.

CHOCOLATE PECAN CARAMEL CLUSTERS

Steps:

• For the caramel: Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth.
• Stir 1 1/3 cups chopped nuts into the warm caramel; cool until the mixture is thick enough to hold its shape. Drop spoonfuls onto an oiled parchment-lined baking sheet; let set. Top with melted chocolate and sprinkle with coarse sea salt.

PECAN CARAMEL CLUSTERS

Steps:

• In a microwave-safe bowl, combine the caramels, water and butter. Microwave, uncovered, on high for 3 to 3-1/2 minutes, stirring every 30 seconds. Stir in pecans. , Drop by tablespoonfuls onto greased baking sheets. Freeze for 15-20 minutes or until set., In a microwave-safe bowl, combine candy coatings. Microwave, uncovered, on high for 1-2 minutes, stirring every 15 seconds; stir until smooth. Dip caramel clusters in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Chill until firm.

CARAMEL PECAN CLUSTERS

Steps:

• On a greased baking sheet, arrange pecans in six clusters of five pecans each. Place a caramel on each cluster. Bake at 300° for 4-5 minutes or until caramels are melted., Top each with a chocolate square. Bake 1 minute longer or until chocolate is melted. Spread the chocolate over caramel until smooth. Remove from pan to cool on a wire rack.

CARAMEL CASHEW CLUSTERS

Steps:

• Line baking sheets with waxed paper and grease paper with butter; set aside., In a microwave, melt 1 pound of candy coating; stir until smooth. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set., In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set.

CARAMEL CORN CLUSTERS

Steps:

• Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
• Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat.
• Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.

CHUNKY CARAMEL POPCORN CLUSTERS

Steps:

• Heat oven to 250°F Place popcorn, cashews and pecans in large roasting pan.
• Combine brown sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat until mixture comes to a boil (7 to 8 minutes). Continue boiling 2 minutes. Remove from heat; stir in baking soda.
• Pour butter mixture over popcorn mixture in pan; stir well. Bake for 60 minutes, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. (DO NOT BREAK INTO PIECES.).
• Place chocolate chips and 1 teaspoon shortening into resealable plastic food bag. Microwave on HIGH (100% power) for 30 to 45 seconds; knead bag. Continue microwaving at 15 second intervals, kneading until smooth. Cut tiny corner from bag; drizzle melted chocolate over popcorn mixture. Repeat with white baking chips and remaining 1/2 teaspoon shortening, microwaving on MEDIUM-HIGH (70% power). Drizzle over popcorn mixture. Let stand until chocolate is set (3 to 4 hours). Break popcorn mixture into pieces.
• Store in container with tight-fitting lid or resealable plastic food bag.
• Recipe Tip
• Chocolate and white baking chips can be melted separately with shortening in a small bowl in microwave or in small saucepan over low heat until melted. Drizzle chocolate mixtures with fork or spoon.

NUTTY CARAMEL CLUSTERS

Steps:

• In a 1-qt. microwave-safe dish, combine the caramels, butter and milk. Microwave, uncovered, on high for 1-1/2 to 2 minutes or until caramels are melted, stirring once. Stir in the almonds, peanuts and pecans. Drop by tablespoonfuls onto waxed paper-lined baking sheets., In a microwave-safe bowl, melt chocolate chips and shortening; stir until blended. Spoon over clusters. Refrigerate until set. Store in an airtight container in the refrigerator.

CARAMEL APPLE POPCORN CLUSTERS

Steps:

• Line 2 baking sheets with parchment paper. Heat the vegetable oil in a pot over medium-high heat. Add the popcorn kernels; cover and cook, shaking the pan, until the popping subsides. Remove from the heat and let any remaining kernels pop for 30 more seconds. Divide the popcorn between the prepared baking sheets, discarding any unpopped kernels. Scatter the apple chips and almonds on top.
• Make the caramel: Bring the apple juice, brown sugar and corn syrup to a boil in a large heavy-bottomed saucepan over medium-high heat. Cook without stirring until the mixture is deep amber and a candy thermometer registers 280 degrees F, about 30 minutes (the caramel will bubble vigorously toward the end of the cooking time).
• Stir the butter into the caramel until melted. Add 2 teaspoons salt and the apple pie spice. Add the applejack and cayenne, if using, and cook until slightly thickened, about 1 minute. Remove from the heat. Pour the hot caramel over the popcorn mixture and carefully toss with two rubber spatulas. Let cool slightly, then separate the mixture into clusters while still warm. Let cool completely.

NANCY'S CHOCOLATE, CARAMEL & PECAN CLUSTERS

Steps:

• 1. Line a baking sheet with wax paper; set aside. In a microwave, melt 1 cup chocolate chips ( about 1 1/2 minutes) stir until smooth. Drop chocolate by tablespoon onto prepared baking sheet.
• 2. Immediately place one pecan halve on top of each; Place the caramels in a 1 quart microwave-safe dish; add cream. Microwave, uncovered, on high for 2 minutes, stirring once. Spoon by teaspoon on top of each piece.
• 3. Melt the remaining chocolate chips; stir until smooth. Spread over caramel. Then I like to drizzle the remaining caramel over each piece

DIVINE CARAMEL CLUSTERS

Steps:

• 1. Utensils you will need! wooden spoon, measuring cups & spoons, dipping spoon, sauce pans, mixing bowls, parsement paper, cookie sheet. Place your liquid ingredients in your sauce pan along with your brown sugar on high heat, letting your liquid come to a boil for 5 minutes or until it has come to a hard candy like stage. Half way through the liquid stage you will began preparing the camels in another sauce pan, add your butter to the sauce pan & your carmels. continue to stir the carmels until they have all melted. In your mixing bowl, have your pecans ready for the next process, which will be adding the ingredients from your first sauce pan. Next you will need to fold in the ingredients untill the pecans our completely coverd. Allow your already ingreients to set for a few seconds and then add the melted carmels and again fold in the camels. You are now ready to make your carmel clusters.
• 2. Began by using a tablespoon and dipping your product up by sliver dollar size spoon fulls. At this point drop onto parsement paper and load into the frige for chilling for at list 3-5min. or until it is to your liking and serve. White Chocolate swirl optional....

CARAMEL CLUSTERS

Steps:

• 1. Place margarine, milk, and caramels in large saucepan. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat.2. Add peanuts and KELLOGG'S SMACKS cereal stir until cereal is evenly coated. Spread on waxed paper or buttered baking sheet and allow to cool. Break into bite-size pieces.