Homemade caramel lends special sophistication to this incredibly tasty and crispy liver cooked with pecans and garnished with chocolate curls. Share with друзьями: 
Time: 1 hour. 30 min. Difficulty: medium Quantity: 30 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. toasted pecans
- 1 tbsp. fat cream
- 1 tbsp. granulated sugar
- 0.5 tbsp. light corn syrup
- 1 tsp vanilla extract
- 2 tbsp. l (30 gr.) Unsalted butter
- 1/4 tsp salt
- 140 gr. 5 licorice black spirals.
- 170 gr semisweet crushed chocolate
- 110 gr. crushed milk chocolate
- Chocolate curls or confectionery sprinkle, optional
Recipes with similar ingredients: pecans, cream, corn molasses, vanilla extract, licorice sweets, semi-sweet chocolate, milk chocolate, confetti
Recipe preparation:
- Cover 2 baking sheets with wax paper and spray lightly on it. non-stick spray. Spread 30 small handfuls on a baking sheet pecans (3-4 nuts each) at a distance of several centimeters apart.
- Cooking Caramel: Preheat the cream on slow On fire, keep them warm while making sugar.
- Pour sugar and corn syrup into a deep, large saucepan with a heavy bottom. Cook over medium heat, stirring time from time until sugar dissolves. Stop it stir, increase the heat slightly and let the mixture boil to sugar thickened, or until the thermometer shows a mark in 150 ° C, about 7 minutes
- While stirring, add butter and salt to the sugar mixture. Slowly add cream and vanilla, watch the mixture when it will start to bubble. Reduce the heat to medium and continue. cook, stirring occasionally until caramel is soft and homogeneous, or until the thermometer reaches the mark of 115 ° C, about 5 more minutes Remove the pan from the heat and let cool for 1 min.
- Pour a couple of Art. l warm caramel every guest nuts to form the body of a spider. Then put in the caramel 6 licorice strips to make paws. Repeat with the remaining caramel and threads. (At this stage, it is better to have an assistant, as Caramel cools very quickly. If she starts to harden heat it over very low heat.) Let the spiders cool 15 min
- Meanwhile, put the chocolate in a medium heat resistant bowl. size. Fill the pan with water about 3 cm, place it on slow fire, let it boil, and place on top a bowl with chocolate, but so that it does not touch the water. Stir the chocolate until melted homogeneous state. (Instead, chocolate can place in a medium bowl suitable for a microwave. Dip the chocolate at a power of 50% in it to a soft consistency, about 1 min Stir, then melt the chocolate, another 2-3 minutes., Until complete dissolution.)
- Pour 1 tbsp. l melted chocolate on top of each a spider. If you wish, you can sprinkle them with chocolate curls or pastry topping. Cool sweets at room temperature until caramel and chocolate harden.
