Pecan - Caramel Spiders Recipe

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Pecan - Caramel Spiders
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Ingredients
52
Count
Nutrition
193
Calories
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Ingredients:

  • 1 1/2 cups toasted pecans
  • 2 tbsp unsalted butter, in pieces
  • 1/4 tsp salt
  • 5 oz thin black licorice strands, cut into 2-inch pieces
  • chocolate curls or jimmies , optional
  • directions
  • 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
  • put the sugar and corn syrup and in a deep, heavy-bottomed large
  • 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.
  • 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 tbsp 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
  • 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
  • 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 tbsp of melted chocolate on top of each spider.
  • sprinkle with jimmies or chocolate curls , if desired.
  • let cool until firm.

Directions:

  1. Line 2 baking sheets with waxed paper and lightly spray with
  2. Nonstick spray.
  3. Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan.
  4. Make caramel: Warm the cream over low heat and keep warm while you cook the sugar.
  5. Put the sugar and corn syrup and in a deep, heavy-bottomed large
  6. Saucepan.
  7. Cook over medium heat, stirring occasionally until the sugar
  8. Dissolves.
  9. Stop stirring, raise heat to medium-high, and simmer until the sugar
  10. Reaches the hard crack stage, or 305 degrees F on a candy
  11. Thermometer, about 7 minutes.
  12. Whisk the butter and salt into the sugar mixture.
  13. Gradually pour in the cream and vanilla taking care since the mixture
  14. Will bubble up.
  15. Reduce the heat to medium and continue to cook, stirring
  16. Occasionally, until the sugar reaches soft ball stage, 240 degrees F
  17. On the thermometer, about 5 minutes more.
  18. Immediately remove from the heat and cool for a minute.
  19. Ladle a couple tablespoons of warm caramel over some of the nut
  20. Clusters, to make the spider bodies.
  21. Then press 6 pieces of licorice into the warm caramel to make the
  22. Legs.
  23. Repeat with the remaining caramel and licorice.
  24. (It's helpful to have an extra hand here, since the caramel can set
  25. Quickly.
  26. If caramel hardens, warm over very low heat. )
  27. Let spiders cool 15 minutes.
  28. Meanwhile, put the chocolates in a medium heatproof bowl.
  29. Bring a saucepan filled with 1-inch or so of water to a very slow
  30. Simmer; set the bowl over, but not touching, the water.
  31. Stir the chocolate occasionally until melted and smooth.
  32. (Alternatively, put the chocolate in a medium microwave-safe bowl.
  33. Melt at 50 percent power in the microwave until soft, about 1 minute.
  34. Stir, and continue heat until completely melted, 2 to 3 minutes
  35. More.)
  36. Spoon about 1 tablespoon of melted chocolate on top of each spider.
  37. Sprinkle with jimmies or chocolate curls, if desired.
  38. Let cool until firm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 192.65 Kcal (807 kJ)
Calories from fat 116.61 Kcal
% Daily Value*
Total Fat 12.96g 20%
Cholesterol 7.86mg 3%
Sodium 72.92mg 3%
Potassium 80.11mg 2%
Total Carbs 19.92g 7%
Sugars 15.25g 61%
Dietary Fiber 1.54g 6%
Protein 1.95g 4%
Vitamin C 0.2mg 0%
Iron 0.6mg 3%
Calcium 20.1mg 2%
Amount Per 100 g
Calories 398.42 Kcal (1668 kJ)
Calories from fat 241.17 Kcal
% Daily Value*
Total Fat 26.8g 20%
Cholesterol 16.25mg 3%
Sodium 150.8mg 3%
Potassium 165.67mg 2%
Total Carbs 41.2g 7%
Sugars 31.54g 61%
Dietary Fiber 3.18g 6%
Protein 4.03g 4%
Vitamin C 0.3mg 0%
Iron 1.2mg 3%
Calcium 41.6mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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