Almond Clusters
Source of Recipe
Giada De Laurentiis
List of Ingredients
- 1/2 cup (about 3 ounces) toasted slivered almonds
- 24 individually wrapped caramel candies (about 6 ounces)
- 1 cup (about 6 ounces) bittersweet chocolate chips
- 4 to 6 tablespoons cream, room temperature, divided
- 1 cup (about 6 ounces) white chocolate chips
- Special equipment: 2 mini muffin tins
Instructions
- Preheat the oven to 350 degrees F.
- Lightly grease the mini-muffin tins with vegetable oil spray.
- Place 1 teaspoon of slivered nuts in each of the muffin cups.
- Unwrap the caramel candies, cut each candy into quarters and place 4 quarters (1 candy) in each of the muffin cups on top of the nuts in a single layer.
- Bake in the oven until the caramel is just melted and beginning to spread, about 8 minutes. Be careful not to over melt the caramel or it will bubble, burn, and become too hard.
- Place the mini muffin tins in the refrigerator for 5 minutes to cool. Remove the nut clusters from the tins and set aside.
- Meanwhile, melt the bittersweet chocolate in a double boiler over low heat. Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters.
- Dip half of the nut clusters in the bittersweet chocolate and place on a parchment paper-lined baking sheet. Return the clusters to the refrigerator to harden, about 30 minutes.
- Melt the white chocolate in a double boiler over low heat. Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters.
- Dip remaining half of the nut clusters in the white chocolate and place on the parchment paper-lined baking sheet with the other chocolate-covered clusters.
- Return the clusters to the refrigerator to harden, about 30 minutes.
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