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In large microwave safe bowl, melt caramels, butter, and heavy whipping cream in 30 second intervals, stirring after each interval until fully melted and smooth. Stir in chopped pecans. Drop nut mixture by spoonfuls onto two baking sheets lined with a silicone baking mat or parchment paper. Freeze for 20 minutes.
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Add the brown sugar, corn syrup, and salt to a pot over medium-high heat. Stir often and slowly to help the sugar dissolve. Make it creamy. Once the sugar has dissolved and the mixture begins to bubble, slowly drizzle in the heavy cream, stirring constantly. Add the butter.
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In a 15x10x1-in. baking pan, combine pecans and butter. Bake at 250° for 20-30 minutes, stirring every 10 minutes. Remove from the oven; transfer to a bowl. Add candy coating and stir until evenly coated. Drop by rounded teaspoonfuls onto waxed paper.
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on a greased baking sheet, arrange pecans in 6 clusters of 5 pecans, each. place a caramel on each cluster. bake at 300 degrees for 4-5 minutes or until caramels are melted. top with a chocolate square. bake 1 minute longer or until chocolate is melted. spread the chocolate over caramel until smooth. remove clusters from pan to cool on a wire rack.
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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.
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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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Set aside. Place caramel bits and water in a microwave-safe bowl and microwave for 2 minutes. Stir until smooth. (if 2 minutes doesn't do the trick, microwave in 30-second increments until caramel bits are melted and can be stirred smooth. Pour caramel over cereal and pecans and stir gently to coat.
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The caramel will be thicker, but malleable enough to take large tablespoons full of roll into a ball. Take the extra chopped pecans for topping and roll each caramel pecan cluster into it to coat the outside fully. Set on a plate or baking sheet and place in the refrigerator again for 10 minutes to allow the caramel cluster to fully firm up.
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Simply unwrap the caramel candies, combine them with heavy cream in a glass mixing bowl, and melt in the microwave until fully blended. Drizzle caramel over pecan clusters, ensuring each nut gets its share. Allow it to set for a few minutes. Melt the chocolate in the microwave until smooth.
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Step 2: In a pot, with sides combine sugar, light corn syrup and a pinch of kosher salt. Stir gently over heat ensuring that everything melts evenly without any unpleasant burnt surprises. Step 3: Keep an eye out for bubbles. Slowly drizzle in the cream while continuing to stir.
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Wait for the caramel to harden up, which should take a few minutes. Then, melt the chocolate, whichever kind you are using, dark, milk, semi-sweet, or even white. And use a spoon or a piping bag to pour some chocolate over each caramel cluster. Let the Pecan Clusters chill in the fridge for about 10 minutes, and they should be set.
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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.
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Line a baking sheet with parchment paper and set aside. To a saucepan over medium-high heat, add the brown sugar, light corn syrup, and salt. Stir to dissolve sugar in the corn syrup. Keep slowly stirring as mixture heats up. Once mixture starts to gently bubble, drizzle in the heavy cream very slowly while continuing to stir.
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Spray a small cookie scoop with non-stick cooking spray and scoop the caramel-pecan mixture 2 inches apart onto the prepared pan. Repeat with the rest of the mixture to create about 20 clusters. In a microwave-safe bowl, melt the chocolate and coconut oil until smooth stirring every 30 seconds or so.
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Arrange the pecans in a single layer at the bottom of a slow cooker. Break the chocolate and white chocolate almond bark into pieces, and arrange them over the pecans. Then, add the chocolate wafers. Cook. Cover the slow cooker, and cook on low heat until the chocolate begins to melt, stirring occasionally. Combine.
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Directions. 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.
