Best 8 Nutty Raisin Clusters Recipes

NUTTY RAISIN PRETZEL CLUSTERS

Steps:

• Combine pretzels, raisins and almonds in large bowl. Add chocolate; toss until pretzel mixture is evenly coated.
• Drop by rounded tablespoonfuls onto wax paper-covered baking sheet. Let stand 1 hour at room temperature or until chocolate is firm.
• Remove from wax paper. Store in tightly covered container at room temperature.

PEANUT RAISIN CLUSTERS

Steps:

• Melt the chocolate in the top of a double boiler set over barely simmering water, stirring frequently. When melted, remove from the heat and mix in the peanuts and raisins. Drop the mixture by the spoonful onto a sheet pan lined with parchment paper or a nonstick baking mat, or pour into a buttered loaf pan lined with plastic wrap. Let set at room temperature until firm and completely cooled. If using a loaf pan, cut up into squares. Store in an airtight container.

RAISIN-ONI (CHOCOLATE RAISIN CLUSTERS)

Steps:

• For the simple syrup: In a saucepan bring 2 cups sugar and 1 cup water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup.
• For the Raisin-oni: Combine chocolate and simple syrup in a heat-proof bowl. Microwave for 1 minute 15 seconds, remove from microwave and stir to smooth consistency. Add raisins and 1 tablespoon water to the bowl and mix to completely cover all raisins. Using a spoon or small ice-cream scoop, scoop out raisins into clusters onto a waxed paper lined sheet pan. Once all RAISIN-ONI are formed, cover them with a sheet of waxed paper and plastic wrap, place in refrigerator and chill until firm.

NUT CLUSTERS

Steps:

• Prepare the caramel mou: Place the corn syrup, sugar and just enough water to melt the sugar into a saucepan and place on high heat. Cook until the sugar is very dark brown and begins to burn. You will see white smoke. Remove from the heat and add the 1-ounce of water. Allow this to cool slightly.
• Place the roasted nuts on a silpat baking mat lined baking sheet.
• Place the butter and cocoa butter in a large heat-proof mixing bowl.
• Prepare the caramel: Place the sugar, corn syrup, Caramel Mou, cream, vanilla bean, butter, salt, and lemon juice in a saucepan placed over high heat. Insert a candy thermometer and cook to 250 degrees F (121 degrees C). Remove from the heat and pour over the butter and cocoa butter. Let cool for 5 minutes. Spoon the caramel over the nuts to make the clusters.
• Place the bittersweet chocolate in a paper cornet or small piping bag and drizzle chocolate over the nut cluster. Serve.
• Jacques' tip: To make a more kid friendly recipe, use store bought caramel squares. Unwrap them and place them on top of the nuts. Put in a warm oven until the caramel melts.

CHOCOLATE RAISIN WALNUT CLUSTERS

Steps:

• 1. Pour chocolate chips in to microwavable bowl with wax. Heat on high stopping every 30 seconds to stir. When it is all melted nicely. Add your nuts and raisins,and stir well.
• 2. Take a table spoon and drop spoon fulls of mixture on to wax paper lined,or parchment paper lined baking sheet.
• 3. refrigerate until solid. I keep mine in the fridge in a plastic container. eat and enjoy.

NUTTY RAISIN CLUSTERS

Steps:

• In a microwave-safe bowl, melt the chocolate chips; stir until smooth. Let stand for 5 minutes. Stir in the walnuts, raisins and honey. Drop by tablespoonfuls into 15 mounds onto a waxed paper-lined baking sheet. Refrigerate until firm.

RAISIN PEANUT CLUSTERS

Steps:

• In a heavy 3 quart saucepan,melt chocolate and shortening over medium heat,stirring until melted.
• Remove from heat and stir in nuts and raisins.
• Drop by heaping tablespoonfuls onto a cookie sheet lined with parchment paper.
• Chill until firm,about 2 hours.
• Store in airtight conyainers in refrigerator.

NUTTY CLUSTERS

Steps:

• Preheat oven to 400 degrees.
• Melt chocolate in top of double boiler over hot, not boiling water. Remove from heat. Cool.
• Cream butter and sugar in large bowl until smooth.
• Beat in egg, melted chocolate, buttermilk and vanilla.
• Stir in flour, soda and nuts.
• Drop dough onto cookie sheet. Bake at 400 deg. for 8-10 minutes.
• Remove from cookie sheet to a wire rack. Frost while still warm.
• Melt chocolate and butter in small saucepan over low heat, stirring until completely melted.
• Add powdered sugar and water, mixing until smooth.
• 3 1/2 -4 doz. cookies.