Cappuccino Pecan Nuggets

  • Save Recipe
Cappuccino Pecan Nuggets
  • Prep 45 min
  • Total 2 hr 10 min
  • Servings 36
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Coffee shop flavors wrapped up in nuggets--what could be sweeter!
Updated May 17, 2005


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Create chocolate designs easily. Spoon melted chocolate into a resealable plastic food-storage bag, then snip off one corner and squeeze.
  • tip 2
    Vanilla-flavored candy coating (almond bark) can be used instead of the milk or semisweet chocolate to coat the candies.


170 Calories, 10 g Total Fat, 2 g Protein, 19 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
10 g
Saturated Fat
5 g
5 mg
30 mg
110 mg
Total Carbohydrate
19 g
Dietary Fiber
1 g
2 g
% Daily Value*:
Vitamin A
Vitamin C
1 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved