Caramel-Nut Spiders

Ingredients:

• 1.5 cups toasted pecans
• 1 cup heavy cream
• 1 cup granulated sugar
• 0.5 cup light corn syrup
• 1 teaspoon vanilla extract
• 2 tbsp (30 g) unsalted butter
• 1/4 teaspoon salt
• 140g black licorice spirals, cut into 5cm pieces.
• 170 g semi-sweet chopped chocolate
• 110 g of chopped milk chocolate
• Chocolate curls or sprinkles, your choice

Preparation:

1. Line two baking sheets with waxed paper and lightly spray with nonstick cooking spray. Place 30 small handfuls of pecans (3-4 per sheet) on the sheets, spacing them a few inches apart.
2. Making caramel: Heat the cream over low heat, keeping it warm while you prepare the sugar.
3. Place the sugar and corn syrup in a large, deep, heavy-bottomed saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves. Stop stirring, increase the heat slightly, and let the mixture simmer until the sugar thickens, or until a thermometer reads 150°C (300°F), about 7 minutes.
4. While stirring, add the butter and salt to the sugar mixture. Slowly add the cream and vanilla, watching the mixture as it begins to bubble. Reduce the heat to medium and continue cooking, stirring occasionally, until the caramel is soft and smooth, or until a thermometer reads 250°F (115°C), about 5 minutes more. Remove the pan from the heat and let it cool for 1 minute.
5. Drizzle a couple tablespoons of warm caramel over each nut to form the spider's body. Then insert 6 licorice strips into the caramel to make the legs. Repeat with the remaining caramel and strings. (It's best to have a helper at this stage, as the caramel cools very quickly. If it starts to harden, reheat it over very low heat.) Let the spiders cool for 15 minutes.
6. Meanwhile, place the chocolate in a medium heatproof bowl. Fill the saucepan with about 3 cm of water, bring it to a simmer over low heat, and place the bowl of chocolate on top, making sure it doesn't touch the water. Stir until the chocolate is melted and smooth. (Alternatively, you can place the chocolate in a medium microwave-safe bowl. Melt the chocolate in it at 50% power until soft, about 1 minute. Stir, then melt the chocolate for another 2-3 minutes, until completely melted.)
7. Pour 1 tablespoon of melted chocolate over each spider. If desired, you can sprinkle them with chocolate curls or sprinkles. Cool. candies at room temperature until the caramel and chocolate harden.