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Line a small baking sheet with parchment paper. Lightly oil a wooden spoon.
Place sugar in a medium saucepan with water and lemon juice. Set over high heat, swirling pan until sugar is dissolved. Reduce heat to medium and boil gently.
At this point watch carefully, sugar mixture can quickly turn from perfect colour to burnt.
Without stirring, continue to boil, swirling pan occasionally until a deep caramel colour, four to eight minutes. Stir in 3/4 cup peanuts until coated.
Immediately pour onto prepared pan and spread with back of wooden spoon to evenly distribute peanuts.
Cool completely. Place in a food processor and pulse to chop (some will be fine and some coarse). Line a large baking sheet with parchment paper.
Melt chocolate over medium heat just until melted.
Stir in apricots, cranberries, peanut butter brittle mixture and peanuts. Using a small spoon, dollop onto baking sheet to form cluster.
Refrigerate until firm; about 30 minutes.
Dust with cocoa.
Makes about 40 clusters.
Source: Voice Newspaper
By Raymonde C. Gauthier from North Bay, Ontario
Bake 10-12 minutes or until lightly browned. Cool 1 minute on baking sheet; remove to wire rack to cool completely. Store in tightly covered container.
By Robin from Washington, IA
In a heavy saucepan, on low heat, melt baking chips with the sweetened cup milk. In a large mixing bowl, mix nuts and chow mein noodles. Stir in chocolate mixture. Mix well. Drop by teaspoon onto wax paper, Chill for 2 hours or till firm. Store loosely covered in a cool dry place. Use within 2 days. Makes: 3-4 dozen.
Melt chocolate chips and peanut butter chips on low heat on the stove (or microwave if desired) stirring constantly so chocolate doesn't burn.
Stir in pecans (if desired).
Pour over pretzel pieces and stir till mixed.
Drop teaspoonfuls on cookie sheet.
Place in fridge till hardened (2-5 minutes).
Remove from the fridge and enjoy. No need to put back in the fridge, these clusters will remain firm. We can't keep these in our house. They are sooo good. By imaqt1962