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Almond and Chocolate Clusters Recipe

Almond and Chocolate Clusters

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

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  • on January 11, 2012

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    One star for concept, it looked easy & delicious. Execution is another story. First batch in the garbage, after I had to freeze the nonstick, sprayed mini muffin pan & pound with a mallet to release the burnt caramels. Second batch, lowered temp & cut time, still bubbled a little, but completed the recipe. They looked great, but unless I wanted to send someone for an emergency visit to the dentist, I chose to dump the second batch as well. I agree with another reviewer that adding cream was unnecessary, it actually caused the chocolate to seize up, I added more chocolate to bring it back.

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  • on December 23, 2011

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    I made these wonderful candies this year for an eatable gift for my family and I couldn't be happier! They were super easy and being a novice in the kitchen this was a HUGE plus! The only thing I had a problem with is my white chocolate wasn't white, it came out as a champagne-ish color. So I just threw in some food coloring and made red and green for Christmas! Thank you soo much for this recipe! I LOVE IT!

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  • on December 17, 2011

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    OK....this is a WONDERFULLY EASY AND DELICIOUS recipe....SECRET?????? Need one of those SILICON mini muffin pans!!!! I made these several times, spraying, spraying,. prying, prying....TRYING to get them out!!! BUT because they are REALLY GOOD.......I kept "thinking"....... and VIOLA!!! thought what about the silicon..duh....WORKS BEAUTIFULLY.....however, cups are a "little" larger than others, so I added 1 extra square from caramels (1/4.....PERFECT!!!! They just POP out.........read other reviews most say getting out of the pan was the negative...maybe I should tell Giada.......

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  • on December 14, 2011

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    If you don't care if your friends break a tooth on your candy this is the one to serve!!!
    I tried them twice. I have no idea why they didn't work. I did leave in oven for only 8 minutes at 350 degrees. I have a whole lot of money tied into these and no candy! It looked so easy and I rarely have failures. But I did on this one.

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  • on December 11, 2011

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    I followed another readers advice and used a silicone baking dish and used the non stick spray and had no problem removing the clusters at all from the pan. I also cooked them on a slightly lower temperature so they all had time to melt evenly. I just tasted one and it was delicious to me! I will make these all holiday long until I run out of ingredients.

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  • on October 03, 2011

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    I made these and had a few issues, but they were yummy and loved by all. I added a sprinkle of SMOKED SEA SALT on top of wet chocolate - OMG, it was the bomb! Here are my helpful hints for the next time I make these:
    1. The best baking tin was a plastic one I kept from a frozen store bought appetizer. It was the same size as mini cupcakes and they popped out of this the best. Silicon would work as well.
    2. If you don't have one, then like "tayrob" said - spray lots of oil in the tins.
    3. The recipe says "just enough almond slivers to fill the bottom of each cup." Using too much will leave almonds behind because not enough caramel to hold them together.
    4. I pulled them out of the oven after 8 minutes and just used an oiled knife to pat the warm caramel bits around. They spread easily and you don't over cook the caramel.
    5. Either way for the cream in the chocolate. They both worked but the creamy one was softer and darker.

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  • on September 29, 2011

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    OK, this didn't work for me at all! The caramel wasn't enough to "glue" all the nuts and when you picked them up they feel apart. Also the caramel melted in some spots, but not others. If I left them in long enough to try and melt all the caramel the caramel started to burn. Keep in mind: DON'T TRY TO EAT THIS IF YOU HAVE CAPS OR FALSE TEETH...BEEN THERE AND DONE THAT.

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  • on June 19, 2011

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    With the first batch, the caramel was bubbling. I had to use a knife to pry out the clusters from the pan, but they came out in one piece. The second batch, I cooked the caramel for half the time and they melted perfectly.

    I guess the secret to making these is to just keep an eye on them and make sure they are baking in the center of the oven.

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  • on January 17, 2011

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    I am very pleased with this recipe. The key to not having the caramel almond mixture to come out cleanly is liberally, I mean liberally spray the muffin tins....im talking about it almost puddling up at the bottom on the tin. Then, dont let the caramel completely harden in the tins while cooling in the fridge. You dont want them gooey, but just soft enough to where you can slide a knife down on the side, it may move a little, but that okay. Slide the knife down on two or three places, gently, around the caramel, and it will pop right out! Now, for the chocolate, do not add cream. I simply used the white chocolate, poured the chips into a glass measuring pitcher (Anchor and warmed for 20 seconds, stir. Another 20 seconds, stir again, and then warmed it one more time. Perfect.

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  • on January 15, 2011

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    I generally am very pleased with the recipes I try from Food Network, but this was the exception! Do not make this unless you want to spend lots of time trying to pry and chisel the stuck caramel/nuts out of the mini muffin tins! I used non-stick muffin tins and sprayed them with non-stick cooking spray very generously and they still stuck terribly. Would not make this again.

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