Cappuccino Pecan Nuggets

Cappuccino Pecan Nuggets

Coffee shop flavors wrapped up in nuggets--what could be sweeter!

Prep Time

45

Minutes

Total Time

2:10

Hrs:Mins

Makes

36

candies

1/4
cup packed brown sugar
1
tablespoon instant espresso coffee (dry)
2/3
cup sweetened condensed milk
12
ounces vanilla-flavored candy coating (almond bark), chopped
12
vanilla or chocolate caramels
1/4
cup semisweet chocolate chips
1
tablespoon whipping (heavy) cream
72
large pecan halves (1 1/2 cups)
10
to 12 ounces milk or semisweet baking chocolate, chopped
3
tablespoons shortening
Instant espresso coffee (dry)
  1. Line square pan, 8x8x2 or 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray with cooking spray.
  2. Heat brown sugar, 1 tablespoon coffee and the milk to boiling in 2-quart saucepan; remove from heat. Stir in candy coating until melted. Pour into pan. Refrigerate uncovered about 30 minutes or until firm. Remove mixture from pan, using foil edges to lift. Cut into 6 rows by 6 rows.
  3. Heat caramels, chocolate chips and whipping cream in 1-quart saucepan 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. Cover 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. Cover cookie sheet with aluminum foil. Melt baking chocolate and shortening in 1-quart saucepan over low heat, stirring constantly. Dip 1 nugget at a time into chocolate mixture. Place on cookie sheet. Immediately sprinkle coffee 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 in airtight container at room temperature.
Makes 36 candies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
Create chocolate designs easily. Spoon melted chocolate into a resealable plastic food-storage bag, then snip off one corner and squeeze.
Variation
Vanilla-flavored candy coating (almond bark) can be used instead of the milk or semisweet chocolate to coat the candies.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 90 ),
  • Total Fat 10 g
    • (Saturated Fat 5 g,),
  • Cholesterol 5 mg;
  • Sodium 30 mg;
  • Total Carbohydrate 19 g
    • (Dietary Fiber 1 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.