Pecan - Caramel Spiders Recipe

How to make it

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• Line 2 baking sheets with waxed paper and lightly spray with nonstick spray.
• Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan.
• Make caramel: Warm the cream over low heat and keep warm while you cook the sugar.
• Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan.
• Cook over medium heat, stirring occasionally until the sugar dissolves.
• Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.
• Whisk the butter and salt into the sugar mixture.
• Gradually pour in the cream and vanilla taking care since the mixture will bubble up.
• Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more.
• Immediately remove from the heat and cool for a minute.
• Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies.
• Then press 6 pieces of licorice into the warm caramel to make the legs.
• Repeat with the remaining caramel and licorice.
• (It's helpful to have an extra hand here, since the caramel can set quickly.
• If caramel hardens, warm over very low heat. )
• Let spiders cool 15 minutes.
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• Meanwhile, put the chocolates in a medium heatproof bowl.
• Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water.
• Stir the chocolate occasionally until melted and smooth.
• (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, 2 to 3 minutes more.)
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• Spoon about 1 tablespoon of melted chocolate on top of each spider.
• Sprinkle with jimmies or chocolate curls, if desired.
• Let cool until firm.
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