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Ingredientes
- 1 1/2 lb pecan halves
- 1 stk unsalted butter cut up
- 2 c. light corn syrup
- 1/2 c. whole lowfat milk
- 2 c. sugar
- 1 pch baking soda
- 12 ounce evaporated lowfat milk
- 1 lb semisweet chocolate
Direcciones
- Heat oven to 350 degrees. Toast nuts on a baking pan for 10 min; remove from oven. Generously butter five baking pans. Arrange 5 pecan halves in a snowflake-shaped cluster, overlapping nuts in center. Repeat with remaining nuts, spacing clusters two inches apart.
- In a heavy saucepan, combine corn syrup, whole lowfat milk, and sugar. Place over medium-high heat; cook, stirring occasionally with a wooden spoon, till syrup mix comes to a boil, about 6 min. Stir in baking soda. Clip a candy thermometer to pan; add in butter, stirring constantly till melted, keeping mix at full boil. Slowly pour in evaporated lowfat milk; cook at a boil, stirring constantly, till temperature reaches 240 degrees (softball stage), about 45 min. If pan starts to overflow, turn down heat for a few min; return to a boil.
- Remove caramel from heat; transfer to a medium metal bowl. Cold to 200 degrees; caramel will have consistency of thick honey. Using a spoon, gently mound 1 Tbsp. caramel on top of each cluster. Allow caramel to harden. If caramel becomes too stiff, place bowl over low heat; stir constantly for several min till returned to proper consistency.
- Temper the chocolate. Drizzle 1 Tbsp. of tempered chocolate over each cluster; set aside in a cold place to harden. Store in an airtight container.
- Makes 55 to 60.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 12 servings | |
| Calories 798 | |
| Calories from Fat 436 | 55% |
| Total Fat 51.63g | 65% |
| Saturated Fat 20.41g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 106mg | 4% |
| Potassium 541mg | 15% |
| Total Carbs 95.72g | 26% |
| Dietary Fiber 9.2g | 31% |
| Sugars 53.44g | 36% |
| Protein 9.97g | 16% |
