Instructions
1. Toast the Pecans
- Preheat oven to 350°F (175°C).
- Spread pecans on a baking sheet; toast for 7-8 minutes, stirring halfway, until fragrant. Cool completely.
2. Make the Caramel
- Melt butter in a medium saucepan over medium heat.
- Stir in brown sugar, corn syrup, and condensed milk. Bring to a boil, stirring constantly.
- Reduce heat to medium-low; stir 5-7 minutes until thickened and reaches 240°F (soft-ball stage) on a candy thermometer.
- Remove from heat; stir in vanilla.
3. Assemble the Clusters
- Line a baking sheet with parchment paper.
- Arrange 3-4 pecan halves in small clusters.
- Spoon a tablespoon of caramel over each; let set 20-30 minutes.
4. Add the Chocolate
- Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Drizzle or dip the clusters in melted chocolate.
- Let chocolate harden at room temperature or in the refrigerator.
5. Serve & Enjoy!
- Remove from parchment paper and store in an airtight container.
Tips & Variations
Tips for the Best Pecan Clusters
- Toasting pecans enhances their flavor and crunch.
- Use a candy thermometer for perfect caramel consistency.
- Experiment with milk or white chocolate.
Variations
- Salted Caramel: Sprinkle flaky sea salt on the chocolate.
- Pecan Turtle Clusters: Add melted caramel candies.
- Mixed Nut Clusters: Use almonds or cashews.
Storage
- Room Temperature: Up to 1 week in an airtight container.
- Refrigerator: Up to 2 weeks.
- Freezer: Up to 3 months. Thaw at room temperature.
FAQs
1. Can I use pre-made caramel? Yes, melt store-bought caramel candies with a little cream.
2. Do I need a candy thermometer? While helpful for perfect caramel, it’s not essential.
3. How can I package these as gifts? Wrap individually in wax paper or use decorative boxes lined with parchment.
Enjoy these delicious New Orleans pecan clusters! They’re sure to become a new favorite.
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