Recipe: Chocolate hamantaschen with caramel pecan filling
(Rick Meyer / Los Angeles Times)
CHOCOLATE HAMANTASCHEN WITH CARAMEL PECAN FILLING
CARAMEL PECAN FILLING
3/4 cup sugar
1/4 cup water
2 cups toasted chopped pecans
7 tablespoons butter or margarine
1/2 cup milk or nondairy creamer
1/4 cup honey
1/2 cup cocoa powder
1/2 cup sugar
1/4 cup milk, whipping cream or coffee
1 cup chopped toasted walnuts
3 cups flour
1/2 cup finely ground almonds
1 1/2 teaspoons baking powder
1/4 teaspoon salt
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