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Pecan - caramel Spiders Recipe

Ingredients

How to make it

  • 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.
  • 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.)
  • Spoon about 1 tablespoon of melted chocolate on top of each spider.
  • Sprinkle with jimmies or chocolate curls, if desired.
  • Let cool until firm.

Reviews & Comments 2

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    " It was excellent "
    annieamie ate it and said...
    Can't wait to make these next Halloween or sooner! Thank you for sharing the recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    These look creepy but they probably taste wonderful.....not a big spider fan
    Was this review helpful? Yes Flag

The Cook

karlyn255 Ypsilanti, MI

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