Pecan-Caramel Spiders

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

Cook Time:
30 min
Level:
Intermediate
Yield:
30 Spiders

Times:

Prep: 30 min
Inactive Prep: 30 min
Cook: 30 min
Total:: 1 hr 30 min

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Ingredients

1 1/2 cups toasted pecans
1 cup heavy cream
1 cup granulated sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter, in pieces
1/4 teaspoon salt
5 ounces thin black licorice strands, cut into 2-inch pieces
6 ounces semisweet chocolate, chopped
4 ounces milk chocolate, chopped
Chocolate curls or jimmies, optional

Directions

Line 2 baking sheets with waxed paper and lightly spray with nonstick spray. Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan.

Make caramel: Warm the cream over low heat and keep warm while you cook the sugar.

Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.

Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and cool for a minute.

Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies. Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice. (It's helpful to have an extra hand here, since the caramel can set quickly. If caramel hardens, warm over very low heat. ) Let spiders cool 15 minutes.

Meanwhile, put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, 2 to 3 minutes more.)

Spoon about 1 tablespoon of melted chocolate on top of each spider. Sprinkle with jimmies or chocolate curls, if desired. Let cool until firm.

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Comments & Reviews

recipe Pecan-Caramel Spiders
Linda Cincinnati, FL 02-16-2010
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Very Cute and fun to make
Rated: 5 stars out of 5

These are very cute and fun to make. After I made the carmels and chocolate. I placed each in a different fondue pot to keep... warm. It made the process and decorating go much faster since I didn't need to worry about the carmel & chcolate hardening. I also used chow mein noodles cut to size for legs and used the chocolate to cover the chow mein noodles. Read more
recipe Pecan-Caramel Spiders
Linda Chandlersville, OH 10-30-2009
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How many carmels?
Rated: 4 stars out of 5

I read all the reviews and have decided to make these with my granddaughters. The youngest one is the self proclaimed "bug... killer" in the house; so it won't matter how many legs these creepy crawlys have. Now, how many "store bought" carmels did you bakers use in this recipe? LindaRead more
recipe Pecan-Caramel Spiders
Lisa Sarasota, FL 10-30-2009
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Spider beware
Rated: 4 stars out of 5

I don't know if antone noticed but the spiders in the photo do have eight legs, so I asume the 6 leg thing was a typo. Way to... be observant. Totally agree that it is easier to by caramels and make the recipe. It turns it into a simple process. Make sure to by real caramel with cream and sugar instead of that chemical, corn syrup crap. The trick to making the legs look real is to cut them short; too long and they just stick out. Black licorice (yuck) chocolate licorice all the way. I piped the melted chocolate onto wax paper in the shape of little curved legs and let it chill. They were much better and you have melted chocolate anyway so why not? The only trick here is to make sure you don't push the chocolate legs in when the caramel is too hot or they melt. I hope this helps answer some of burning issues that these little spiders seem to solicit from some of you.Read more
recipe Pecan-Caramel Spiders
Donald Ballston Spa, NY 10-29-2009
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Don't bother!
Rated: 1 stars out of 5

What a waste of time! Wish there was more negative feedback! I am embarrassed to send my boyfriend to work with them... tomorrow.Read more
recipe Pecan-Caramel Spiders
Ashley Springville, CA 10-25-2009
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Ive almost made them
Rated: 4 stars out of 5

Im really excited about making these adorable spiders this year. Ive never made these and Im a first timer on making edible... animals lol. I will take all of the past comments in concideration. Chocolate licorice (if I can find it), and melting already made caramel squares. Thanks so much for your helpful comments. Cooking does not fit into a biology or chemistry class. Cooking is all about presentation and how the different spices and flavors blend together. Who cares if your making an edible spider to an edible cat. The only person who is going to judge on if this sprider has 8 legs or not is an etmologist or a stuck up person who is having a bad day. Dont ruin the fun for celebrating an exciting holiday.Read more
recipe Pecan-Caramel Spiders
Holly Florissant, MO 10-21-2009
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Too cute!
Rated: 5 stars out of 5

I made these last year, and they were a big hit! I used chocolate licorice for mine since I don't like black. I agree they... took a while and were labor intensive. If you enjoy a bit of a challenge, then give them a try. An extra set of hands is helpful if you've got them around. I plan on making them again this year.Read more