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.


Cool completely.


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