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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Preheat oven to 350F . Arrange pecans in a single layer on a rimmed
baking sheet; toast in oven until fragrant, about 10 minutes. Remove from
oven (leave oven on); set aside 36 pecans on baking sheet. Finely chop
remaining pecans (for about 1/4 cup); set aside.
When pecans are cool enough to handle, make 12 clusters by arranging 2
pecans vertically, side by side, below 1 pecan placed horizontally. Gently
flatten each caramel; place 1 on top of each cluster. Bake clusters 5
minutes. Remove from oven (leave oven on).
Place 1 piece of chocolate on top of each cluster. Return to oven; bake
until chocolate begins to melt, 1-2 minutes. Remove from oven. With the
back of a spoon, gently spread chocolate over caramel without completely
covering it.
Sprinkle clusters with reserved chopped pecans. Refrigerate until set,
about 15 minutes. Bring to room temperature before serving.
Contributor: Martha Stewart Living March 2004
Preparation Time: :45
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Busted by Barb at <abprice@wf.net>
Recipe by: Possum Kingdom Lake Cookbook
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