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Cappuccino Pecan Nuggets

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  • Prep 50 min
  • Total 2 hr 0 min
  • Servings 36
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Treat family and friends to these delectable truffle-like candies—they're as fancy as those you'll find at the candy shop!
Created Sep 8, 2011
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Ingredients

  • 1/4 cup packed brown sugar
  • 1 tablespoon instant espresso coffee powder or granules
  • 2/3 cup sweetened condensed milk (not evaporated)
  • 12 oz vanilla-flavored candy coating (almond bark), chopped
  • 12 caramels, unwrapped
  • 1/4 cup semisweet chocolate chips
  • 1 tablespoon whipping cream
  • 72 large pecan halves (about 1 1/2 cups)
  • 10 to 12 oz milk, semisweet or dark chocolate, or vanilla-flavored candy coating (almond bark), chopped
  • 3 tablespoons shortening
  • Unsweetened baking cocoa or additional instant espresso coffee powder or granules, if desired

Steps

  •  
    1
    Line 8- or 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  •  
    2
    In 2-quart saucepan, heat brown sugar, 1 tablespoon coffee powder and the condensed milk to boiling; remove from heat. Stir in candy coating until melted. Pour into pan. Refrigerate uncovered about 30 minutes or until firm. Using foil, lift mixture from pan; place on cutting board. Peel off foil. Cut into 6 rows by 6 rows.
  •  
    3
    In 1-quart saucepan, heat caramels, chocolate chips and whipping cream over medium heat, stirring frequently, until mixture is melted and smooth. Refrigerate uncovered about 15 minutes, stirring once or twice, until mixture holds its shape and is cool enough to handle.
  •  
    4
    Line cookie sheet with waxed paper. For each nugget, roll 1/2 teaspoon caramel-chocolate mixture into ball; press between 2 pecan halves and flatten slightly. Shape 1 square coffee mixture evenly around pecan cluster; roll between hands to form ball. Place on cookie sheet. Refrigerate about 15 minutes or until firm.
  •  
    5
    Line cookie sheet with foil. In 1-quart saucepan, melt chocolate and shortening over low heat, stirring constantly. Dip 1 nugget at a time into chocolate mixture. Place on cookie sheet. Immediately sprinkle cocoa or coffee powder 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 tightly covered at room temperature.

Nutrition Information

No nutrition information available for this recipe
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