[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Pecan Cluster[/title][fusion_text]Week of December 1st to December 5th, 2008
PECAN CLUSTER (Thanks to Judy Mueller, Swanville, Mn.)
1 Cup Butter, cubed 1 Cup Light Corn Syrup 2 ¼ Cups Brown Sugar
1/8 Tsp. Salt 1 Can (14 oz.) Sweetened Condensed Milk
1 Tsp. Vanilla 1 1/2 Pounds Toasted Pecans
Butter sides of saucepan with 1 Tsp. Butter. Put the butter, corn syrup, brown sugar and salt into the saucepan. Cook and stir until sugar is melted. Gradually stir in the condensed milk and cook and stir over medium heat until it comes to a boil. Cook to firm ball stage (248 degrees) on your candy thermometer. Remove from heat and stir in vanilla. Then stir in pecans. Drop by spoon onto buttered wax paper. Chill 12 minutes. Drizzle with the follow topping.
Topping: 4 Tsp. Spry 3/4 Cup Milk Chocolate Chips
3/4 Cup Semi-Sweet Chocolate Chips
Put in microwave safe container and melt in microwave. Then drizzle on clusters. Store in refrigerator. Makes 6 dozen clusters.
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