hese Pecan Caramel Clusters are a decadent treat with toasted pecans, gooey caramel, and a smooth chocolate coating.
INGREDIENTS
- 2 cups pecan halves
- 26 soft caramel candies (such as Werther’s Original or Kraft)
- 2 Tablespoons heavy cream
- 12 oz semi-sweet chocolate chips (or dark chocolate if preferred)
- 1 Tablespoon coconut oil or olive oil (optional for added sheen)
- Flaky sea salt (optional, but highly recommended)
DIRECTIONS
- Toast the Pecans on the Stovetop: In a dry skillet, heat the pecans over medium heat, stirring frequently, for about 4-5 minutes or until they’re fragrant and lightly toasted. Be careful not to burn them. Once toasted, remove them from the pan and let them cool slightly.
- Prepare the Caramel: In a microwave-safe bowl, combine the soft caramel candies and heavy cream. Microwave in 30-second intervals, stirring in between, until the caramel is melted and smooth (about 1-2 minutes total). Let the mixture cool for 1-2 minutes so it thickens slightly.
- Assemble the Clusters: Line a baking sheet with parchment paper or use a silicone baking mat. Arrange small clusters of 3-4 pecan halves on the sheet, overlapping the pecans slightly to create a solid base so the caramel mixture won’t seep through.
- Spoon about 1-2 teaspoons of the melted caramel onto the center of each pecan cluster. Let the caramel sit for about 10 minutes to firm up slightly.
- Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until fully melted (about 1-2 minutes). Stir in the oil (if using) for added shine.
- Coat the Clusters: Spoon the melted chocolate over the caramel-topped pecans, making sure to cover the caramel but leave some pecans peeking out.
- If desired, sprinkle a pinch of flaky sea salt on top of each cluster for a sweet-salty combo.
- Cool & Set: Allow the clusters to cool and set at room temperature for about 30 minutes or place them in the fridge for faster setting (about 15 minutes).
NOTES
- Overlap the pecans slightly to create a solid base so the caramel mixture won’t seep through.
- Read the entire blog post for more in-depth instructions on how to create this recipe.
