Description
Delight in these Easy Chocolate Caramel Pecan Clusters, a perfect combination of toasted pecans enveloped in rich caramel and finished with a smooth milk chocolate coating. These bite-sized treats are ideal for gifting, snacking, or serving at parties, offering a luscious blend of sweet and nutty flavors with a satisfying crunch.
Ingredients
Scale
Pecans
- 2 1/2 cups pecan halves
Caramel
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup light corn syrup
- 3/4 cup plus 2 tablespoons sweetened condensed milk
- 1/2 teaspoon vanilla extract
Chocolate Coating
- 12 ounces milk chocolate chips
- 1/2 teaspoon shortening (optional)
Instructions
- Toast Pecans: Toast pecan halves in a dry skillet over medium heat for 3–5 minutes, stirring constantly to prevent burning and ensure even toasting. Remove from heat and allow to cool completely.
- Prepare Clusters: Line two baking sheets with parchment paper. Arrange the toasted pecans in small clusters, grouping 3–4 pieces per cluster on the prepared sheets.
- Make Caramel: In a saucepan, melt the unsalted butter over medium heat. Add the packed brown sugar, light corn syrup, and sweetened condensed milk. Stir the mixture well and bring it to a boil.
- Cook Caramel to Soft-Ball Stage: Continue cooking and stirring constantly until the caramel reaches 235–240°F (soft-ball stage) on a candy thermometer. Remove the saucepan from heat and stir in the vanilla extract for added flavor.
- Coat Clusters with Caramel: Carefully spoon about 1/2 tablespoon of the hot caramel onto each pecan cluster, ensuring they are evenly coated. Let the caramel set for 10–15 minutes at room temperature.
- Melt Chocolate: Melt the milk chocolate chips using a double boiler or microwave in 30-second intervals, stirring after each heating to ensure smoothness. If desired, stir in 1/2 teaspoon of shortening to make the chocolate glossy and easier to spread.
- Cover Clusters with Chocolate: Spoon about 1/2 tablespoon of melted chocolate over each caramel-covered cluster, fully covering the caramel and nuts.
- Set Clusters: Allow the chocolate to set by leaving the clusters at room temperature or place them in the refrigerator until firm and ready to serve.
Notes
- Use a candy thermometer for precise caramel cooking to achieve the perfect chewy texture.
- Shortening in chocolate is optional but helps achieve a smooth, glossy finish.
- Clusters can be stored in an airtight container at room temperature or refrigerated for longer freshness.
- For a variation, swap pecans with walnuts or almonds.
- Be cautious when handling hot caramel to avoid burns.