Nut Clusters

Total Time:
2 hr 5 min
Prep:
20 min
Cook:
1 hr 45 min

Yield:
2 pounds of nut clusters
Level:
Advanced

Ingredients
  • For the Caramel Mou (soft):
  • 1 -ounce (30 grams) corn syrup
  • 2 .5 ounces (70 grams) sugar
  • 1 -ounce (30 grams) water
  • 2 pounds assorted whole roasted nuts, unsalted
  • 1 -ounce (30 grams) butter
  • 1 -ounce (30 grams) cocoa butter
  • For the caramel:
  • 7 .4 ounces (210 grams) sugar
  • 4 ounces (120 grams) corn syrup
  • 3 ounces (90 grams) Caramel Mou
  • 10 .5 ounces (302 grams) cream
  • 1 vanilla bean
  • 1 -ounce (30 grams) butter
  • 1/2 tablespoon (6 grams) salt
  • 1/2 tablespoon (6 grams) lemon juice
  • 16 ounces bittersweet chocolate, tempered
Directions

Prepare the caramel mou: Place the corn syrup, sugar and just enough water to melt the sugar into a saucepan and place on high heat. Cook until the sugar is very dark brown and begins to burn. You will see white smoke. Remove from the heat and add the 1-ounce of water. Allow this to cool slightly.

Place the roasted nuts on a silpat baking mat lined baking sheet.

Place the butter and cocoa butter in a large heat-proof mixing bowl.

Prepare the caramel: Place the sugar, corn syrup, Caramel Mou, cream, vanilla bean, butter, salt, and lemon juice in a saucepan placed over high heat. Insert a candy thermometer and cook to 250 degrees F (121 degrees C). Remove from the heat and pour over the butter and cocoa butter. Let cool for 5 minutes. Spoon the caramel over the nuts to make the clusters.

Place the bittersweet chocolate in a paper cornet or small piping bag and drizzle chocolate over the nut cluster. Serve.

Jacques’ tip: To make a more kid friendly recipe, use store bought caramel squares. Unwrap them and place them on top of the nuts. Put in a warm oven until the caramel melts.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    Not what you're looking for? Try:

    Pine Nut and Pumpkin Seed Brittle

    Recipe courtesy of Emeril Lagasse