1 1/2 cups toasted pecans |
1 cup heavy cream |
1 cup granulated sugar |
1/2 cup light corn syrup |
1 teaspoon vanilla extract |
2 tablespoons unsalted butter, in pieces |
1/4 teaspoon salt |
5 ounces thin black licorice strands, cut into 2-inch pieces |
6 ounces semisweet chocolate, chopped |
4 ounces milk chocolate, chopped |
chocolate curls or jimmies, optional |
directions |
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. |
