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SOUTHERN RECIPES
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Cappuccino Pecan Nuggets 

  • cup packed brown sugar

  • 1 TBSP. Instant espresso coffee (dry)

  • 2/3 cup sweetened condensed milk

  • 12 ounces vanilla flavored almond bark, chopped

  • 12 vanilla or chocolate caramels

  • cup semisweet chocolate chips

  • 1 TBSP whipping (heavy) cream

  • 1 cup pecans, chopped

  • 10 to 12 ounces milk and semisweet chocolate almond bark, chopped

  • 3 TBSP shortening

  • Instant espresso coffee or baking cocoa, if desired 

  1. Line square pan, 8 x 8 x 2 or 9 x 9 x 2 inches, with aluminum foil, leaving 1 inch of foil over hanging at 2 opposite sides of pan; spray with cooking spray.
  2. Heat brown sugar, coffee and milk to boiling in 2-quart saucepan; remove from heat. Stir in candy coating until melted. Pour into pan. Refrigerate uncovered about 15 minutes, stirring once or twice, until mixture holds it shape and is cool enough to handle.
  3. Heat caramels, chocolate chips and whipping cream in 1-quart saucepan over medium hat, stirring frequently, until mixture is melted and smooth. Refrigerate uncovered about 15 minutes, stirring once or twice, until mixture holds it shape and is cool enough to handle.
  4. Cover cookie sheet with waxed paper. For each nugget, roll teaspoon Carmel chocolate mixture unto ball; roll chopped pecans around the ball. Shape 1 square coffee mixture evenly around pecan cluster; roll between hands to form the boil. Place on cookie sheet. Refrigerate about 15 minutes or until firm.
Cover cookie sheet with aluminum foil. Melt chocolate and shortening  over low heat, stirring constantly. Dip 1 nugget at a time into chocolate mixture. Place on cookie sheet. Immediately sprinkle coffee or cocoa over some of the nuggets. Drizzle remaining melted chocolate over some of the nuggets, if desired. Refrigerate about 10 minutes or just until set. Serve at room temperature. Store at airtight container at room temperature.

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