John Kelly Chocolates Mediterranean Sea Salt Walnut Caramel Clusters

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Generously butter 2 baking sheets. On the baking sheets, arrange the nut halves in snowflake-shaped clusters, leaving 2 inches of space between each. In a medium saucepan, combine 1/2 cup of the evaporated milk, the corn syrup, and sugar and bring to a boil. Add the remaining 1/2 cup evaporated milk and the 4 tablespoons butter, and cook.

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1. Put milk, butter and caramels into a large pot (large enough to have up to 6 cups of cornflakes in it and still be able to stir it easily) on about medium heat. Allow everything to melt, stirring often so that the mixture doesn't boil. 2. When the caramel is melted down and everything is well mixed, add the cornflakes.

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Turn off the heat once melted and smooth. 2) Stir through the peanut butter if using. Pour in the walnuts and mix until coated well in the chocolate. 3) Spoon out a small bundle of walnuts, placing the clusters on the lined tray. Transfer the tray with the clusters to the refrigerator for 1-2 hours or until they're set.

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1.Add walnuts, brown sugar, water, butter and salt in a medium non-stick skillet. 2. Place skillet over high heat and cook, stirring occasionally for 4 minutes. 3. Stir continuously at the last minute and cook over medium heat until all the moisture evaporates, causing the walnuts to darken, become glossier, and begin to clump together.

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In a medium, microwave-safe bowl, add the milk chocolate chips. Microwave in 30 second increments, stirring after each, until the chocolate is completely melted. Remove the baking sheet from the freezer, and dollop tablespoon-sized amounts of the chocolate onto each cluster, smoothing out where necessary with the back of the spoon.

John Kelly Chocolates Mediterranean Sea Salt Walnut Caramel Clusters

Directions. Place marshmallow cream and kisses into a large bowl. Set aside. Combine sugar, milk and butter in a saucepan. Bring to a boil and cook for 8 minutes. Pour over marshmallow and chocolate, stirring until well blended. Stir in pecans. Drop by teaspoonfuls onto wax paper.

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Place the bowl in the refrigerator for 10 minutes so that cooling is faster. Remove the bowl from the refrigerator and spray a 1" or 1 ¼" cookie scoop with cooking spray. Scoop the pecan caramel mix and place rolled ball on the parchment paper. Let it sit for at least an hour at room temperature (20 minutes in the fridge) to set.

John Kelly Chocolates Mediterranean Sea Salt Walnut Caramel Clusters

Instructions. Add the chocolate chips to a large glass bowl and microwave in 30 second increments until smooth, stirring in between each 30 seconds. Add in the nuts and stir to coat. Line a baking sheet with parchment paper then add small spoonfuls to the baking sheet in mounds.

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Instructions. Break the chocolate into small chunks and melt it either in the microwave or in a heat proof bowl over a pan of boiling water on the hob. Divide the mixed nuts between the twelve holes in a cupcake tray. Pour ½ tablespoon of the melted chocolate on top of each pile of nuts and place the tray in the fridge to allow the chocolate.

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The caramel will harden, cementing the nuts together. While the caramel is cooling, make the chocolate ganache. In a double boiler or small pot on low heat, heat the heavy cream until almost bubbling. Drop 40 grams of 85% dark chocolate (we used Lindt, which is 4 squares) and let it melt, stirring gently.

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Step 2. In a 2-quart heavy-bottomed saucepan over medium heat, combine the cream, corn syrup, brown sugar, granulated sugar, and butter. Stir with a wooden spoon or heatproof spatula until the.

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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.

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In a medium bowl, toss the walnuts with the caramel sauce. Using two spoons, drop clusters of caramel-coated walnuts on prepared baking sheets. Freeze until hardened, about 20 minutes. In a medium microwave-safe bowl, microwave chocolate and coconut oil, stirring every 20 seconds or so, about 1½ minutes until chocolate is just melted.

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Lay a piece of parchment paper over a large cookie sheet. Set aside. In a large, microwave safe bowl, add caramels, butter and heavy cream. Microwave on high for one minute. Stir and microwave an additional 30 seconds. Stir (if not yet completely melted, add another 30 seconds).

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Instructions. On a work surface lay out large pieces of waxed or parchment paper. Place clusters of approximately 5-6 jumbo cashews together, leaving a few inches in spacing. Melt caramel according to package directions in the microwave. Drizzle about 1 tbsp. of the melted caramel over the top of each cluster of cashews.

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Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans. Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes. Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds.