Pecan-Caramel Spiders

By SuzyHomemakerGoneBad

This recipe is courtesy of Food Network. Some people have had issues with the caramel turning out too runny, and have suggested using Ina Garten's caramel recipe instead, therefore, I've included that recipe at the bottom of the instructions.

Ingredients

• 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 chocolate licorice (this is the best flavor combination) or black licorice strands (if you love black licorice), cut into 2-inch pieces at an angle
• 6 ounces semisweet chocolate, chopped
• 4 ounces milk chocolate, chopped
• Chocolate curls or jimmies, optional

Details

Servings 30
Preparation time 60mins
Cooking time 90mins
Adapted from foodnetwork.com

Preparation

Step 1

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 8 pieces of licorice into the warm (not hot)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.

*Some people have suggested using Ina Garten's recipe for the caramel instead. Here is that recipe:

Vegetable oil
1½ cups sugar
¼ cup light corn syrup
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fine fleur de sel, plus extra for sprinkling
½ teaspoon pure vanilla extract

Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.

In a deep saucepan (6 inches wide x 4½ inches deep), combine ¼ cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don’t stir – just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!

In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful - it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Let the mixture cool a bit (it’s hot!), and proceed with the directions above.