Pecan Clusters
Elizabeth littler
ingredients
- 1 teaspoon plus 1 cup butter, divided
- 1 cup light corn syrup
- 2 1/4 cups packed brown sugar
- 1/8 teaspoon salt
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 1/2 pounds pecan halves, toasted
- 3/4 cup milk chocolate chips
- 3/4 cup semisweet chocolate chips
- 4 teaspoons shortening
directions
- 1
Line baking sheets with waxed paper; lightly coat with cooking spray and set aside. Butter the sides of a heavy saucepan with 1 teaspoon butter. Cube remaining butter; place in pan. Add corn syrup, brown sugar and salt. Cook and stir until sugar is melted.
- 2
Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until a candy thermometer reads 248° (firm-ball stage), about 16 minutes. Remove from the heat; stir in vanilla. Gently stir in pecans. Drop by rounded teaspoonfuls onto prepared baking sheets. Refrigerate until firm, about 12 minutes.
- 3
In a microwave-safe bowl, melt the chips and shortening; stir until smooth. Drizzle over clusters. Chill until firm. Store in the refrigerator.
Source: Elizabeth
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