Recipe courtesy of Jacques Torres
Nut Clusters
- Level: Advanced
- Yield: 2 pounds of nut clusters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 369
- Total Fat
- 26
- Saturated Fat
- 9
- Carbohydrates
- 33
- Dietary Fiber
- 4
- Sugar
- 23
- Protein
- 6
- Cholesterol
- 18
- Sodium
- 97
- Total: 2 hr 5 min
- Prep: 20 min
- Cook: 1 hr 45 min
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.