Soft Licorice Caramel Clusters

Serves 6 · 20 min prep · 7 min cook

Estimate for one serving

• 355 cal
• 3g protein
• 58g carbs
• 14g fat
• 3g fiber

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Ingredients

• 40 pieces (about 11 oz) soft caramel candies, unwrapped
• 3 Tbsp heavy cream
• 1 Tbsp unsalted butter
• 1 cup Good & Plenty candies, roughly chopped
• 1/4 cup Good & Plenty candies, whole
• 1 1/2 cups crisp rice cereal
• 1/4 cup roasted pepitas (pumpkin seeds)
• 1/4 tsp fine sea salt
• 1/2 tsp vanilla extract

Instructions

1. 1Line a large baking sheet with parchment paper or a silicone mat. Roughly chop most of the Good & Plenty so you have both small bits and a few larger pieces for texture.
2. 2Combine the unwrapped soft caramels, heavy cream, and butter in a medium heavy-bottomed saucepan. Set over medium-low heat.
3. 3Stir constantly with a heatproof spatula as the caramels melt, 5 to 7 minutes, until the mixture is completely smooth, glossy, and free of lumps. Do not let it scorch; lower the heat if it starts to bubble hard.
4. 4Remove the pan from the heat and stir in the vanilla extract and fine sea salt. The caramel should smell buttery and look pourable but thick.
5. 5Immediately fold in the crisp rice cereal, chopped Good & Plenty, and roasted pepitas until every piece is coated in caramel and the pink and white candy shows through.
6. 6Working quickly while the mixture is still warm and pliable, drop heaping tablespoon mounds onto the prepared sheet, spacing them an inch apart. Press 1 or 2 whole Good & Plenty candies onto the top of each mound for a bright finish.
7. 7Let the clusters cool and firm at room temperature for 30 to 40 minutes, or chill 15 minutes, until they hold their shape when lifted but still yield softly when bitten.
8. 8Transfer to a serving platter or airtight tin. Serve at cool room temperature so the caramel stays chewy and the Good & Plenty stays snappy against the cereal crunch.