Pecan Clusters

"A glorious, giveable holiday treat with a minimum of effort and a maximum of impact. Requires 30 minutes of standing time, which is not included in the preparation time."
 
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photo by Annacia photo by Annacia
photo by Annacia
Ready In:
12mins
Ingredients:
2
Yields:
2 dozen candies
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ingredients

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directions

  • Microwave chocolate in 8-inch glass baking dish uncovered on high power about 1 minute; stir. Microwave, stirring after 30 seconds, until melted, about 1 minute. Add pecans and stir to coat.
  • Line baking sheet with waxed paper. Using soup spoons, drop pecans in 24 mounts on waxed paper. Let stand until hardened, refrigerating if necessary. Store in airtight container in refrigerator up to 3 weeks.

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Reviews

  1. It couldn't get any easier than this!!!! Fabulous!!!! DH's favorite Christmas goodie!!!!
     
  2. I had a bunch of pecans and was looking for something different to do with them other then my normally sugar coating. This was so easy to make and very yummy! I followed the recipe exactly as written.
     
  3. I really wish that I could give this simple recipe 10 stars. I used the amounts for 1 dozen and got 17 heavenly pieces. The pecans were toasted for 10 mins @350F at which time they were browning and their aroma was Divine. I chose dark (but not bittersweet) chocolate which worked beautifully for me but these could be so easily made with any chocolate that you prefer. I promise you that if you make these clusters for a holiday (or at any time of year) they won't be around for long, so think ahead and make lots!
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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