Almond And Chocolate Clusters
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
57
Spice
40
Sweetness
40
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Lightly grease the mini-muffin tins with vegetable oil spray
3
Place 1 teaspoon of slivered nuts in each of the muffin cups
4
Unwrap the caramel candies, cut each candy into quarters and place 4 quarters (1 candy) in each of the muffin cups on top of the nuts in a single layer
5
Bake in the oven until the caramel is just melted and beginning to spread, about 8 minutes
6
Be careful not to over melt the caramel or it will bubble, burn, and become too hard
7
Place the mini muffin tins in the refrigerator for 5 minutes to cool
8
Remove the nut clusters from the tins and set aside
9
Meanwhile, melt the bittersweet chocolate in a double boiler over low heat
10
Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters
11
Dip half of the nut clusters in the bittersweet chocolate and place on a parchment paper-lined baking sheet
12
Return the clusters to the refrigerator to harden, about 30 minutes
13
Melt the white chocolate in a double boiler over low heat
14
Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters
15
Dip remaining half of the nut clusters in the white chocolate and place on the parchment paper-lined baking sheet with the other chocolate-covered clusters
16
Return the clusters to the refrigerator to harden, about 30 minutes