White Chocolate Praline Clusters
From Rebecca Davis
Treat your special Valentine to this sweet treat. Rebecca makes up a batch nutty nibbles that you won’t be able to resist. She says “they can be stored in an airtight container, if they last that long.”
1 cup Raw Cashews or Macadamia Nuts
1/2 cup granulated Sugar
1 teaspoon unsalted Butter
6 ounces White Chocolate, chipped
Toast nuts at 350 degrees for 4 minutes; reduce oven to 150 to 200 degrees to keep them warm.
Place sugar in a small skillet and cook over medium heat, stirring constantly until sugar melts.
Add nuts and butter, stirring quickly.
Pour mixture onto a buttered baking sheet. Working quickly, using 2 buttered forks, form clusters with 3 to 5 nuts each.
Place white chocolate in top of double boiler; cook over simmering water, stirring constantly until melted. Remove from heat, keeping chocolate over hot water.
Using the 2 forks, quickly dip each cluster into the melted chocolate, allow excess to drain. Place clusters on a baking sheet lined with aluminum foil and chill until firm.
Published Feb 13, 2007
Copyright ©2007 The Ponca City News