No bake cookies are a great addition to your recipe repertoire. Not only are these cookies always a crowd-pleaser, but they are easy to make when unexpected company arrives. You’re sure to be asked for more of these no bake cookies:
CHOCOLATE NUT CLUSTERS
2 1/4 c. heavy cream
2 T. sweet butter, unsalted, diced
1 1/2 c. light corn syrup
1 c. granulated sugar
1/2 packed c. soft light brown sugar
pinch of salt
1 T. vanilla
3 3/4 c. hazelnuts, walnuts, or pecans (or all three)
13 oz. semisweet chocolate, chopped
2 T. shortening
1. Grease two baking sheets. Put the cream, butter, syrup, both kinds of sugar, and salt in a heavy pan and cook over medium heat, stirring until the sugars and butter melt. Bring to a boil and stir frequently, cooking for about 1 hour. Using a thermometer, it should reach about 238 degrees F. This makes the caramel.
2. Place the base of the pan in a bowl of cold ice water to stop the cooking process. Cool slightly, then stir in the vanilla. Stir the nuts in until well-coated. Drop spoonfuls of this mixture onto the greased baking sheets. Chill for 30 minutes until firm and cold.
3. Transfer the clusters onto a wire rack placed on top of a lined baking sheet. Melt the chocolate with the shortening over low heat, until smooth. Allow to cool slightly.
4. Spoon the chocolate over the clusters. Leave to set about 2 hours or refrigerate until firmed.