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Pecan Clusters

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Chewy caramel, toasted pecans, bittersweet chocolate -- you'd be hard-pressed to find a store-bought version that's as superlative as this easy homemade rendition. Did we mention the rum? Get the packaging how-to for the Pecan Clusters.

Source: Martha Stewart Living, December 2008
Yield

Ingredients

Directions

Cook's Notes

Pecan clusters will keep, covered, for up to 5 days.

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Reviews

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How would you rate this recipe?
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  • laylaparast
    10 FEB, 2011
    I made these and they taste delicious but as someone else said, they were kind of grainy. They are more fudge-like than chewy caramel so I am calling them caramel pecan fudge clusters so people expect that fudge graininess when they bite into them. I looked at this persons recipe (http://www.sophisticatedgourmet.com/2010/12/walnut-pecan-clusters/) to see if she did anything differently - she only used 1/4 cup of milk so maybe I will try that next time.
    Reply
  • MS12157780
    31 DEC, 2010
    Sounds too difficult for me. I am not a candy maker or baker in the least way.
    Reply
  • ravel07
    21 DEC, 2008
    Also, the recipe doesn't called for tempered chocolate, but if you don't temper it, the chocolate will never set.
    Reply
  • ravel07
    21 DEC, 2008
    This recipe is not "easy" by any means. My caramel failed twice. The first time, it crystallized and became a fudge-like substance. The second time, it had the desired texture, but it never set and stayed sticky. I had to put it in the freezer to be able to dip it in the chocolate. Then, when I did, the caramel melted and blended with the chocolate. I would advise everyone against trying to make this recipe.
    Reply
  • nyregina
    20 DEC, 2008
    do you need the rum? bc i don't have any...
    Reply
  • Sissy62
    19 DEC, 2008
    I made them, they tasted great, but the carmel was grainy, any suggestions?
    Reply
  • Sissy62
    19 DEC, 2008
    I made them, they tasted great, but the carmel was grainy, any suggestions?
    Reply
  • Manigirl
    15 DEC, 2008
    HAS ANYONE MADE THESE? TURN OUT? TASTE?
    Reply
  • tonijean
    13 DEC, 2008
    you are making the carmel, with the sugar, then the vanilla, butter and rum.
    Reply
  • fbilas
    11 DEC, 2008
    HOW MUCH CARAMEL? IT ISN'T IN THE RECIPE?
    Reply

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