Description
Irresistibly chewy caramel, buttery pecans, and smooth chocolate come together in these bite-sized treats! Perfect for gifting, sharing, or sneaking straight from the fridge
Ingredients:
2 cups pecan halves, toasted
30 soft caramels (about 11 oz)
2 tbsp heavy cream
10 oz semi-sweet chocolate chips
1 tsp coconut oil (or vegetable shortening)
Instructions:
Toast the pecans
(5 minutes):
Preheat oven to 350°F (175°C).
Spread pecans on a baking sheet and toast for 5 minutes until fragrant. Let them cool.
Arrange the clusters
(5 minutes):
Line a baking sheet with parchment paper.
Place 3–4 toasted pecans in little piles to form the base of each cluster.
Melt the caramel
(3–4 minutes):
In a microwave-safe bowl, combine caramels and heavy cream.
Microwave in 30-second bursts, stirring until smooth.
Top with caramel
(8 minutes):
Spoon about 1 tsp of melted caramel over each pecan pile.
Let sit for 10 minutes so the caramel firms slightly.
Coat with chocolate
(6 minutes):
Melt chocolate chips with coconut oil in the microwave, stirring every 30 seconds until silky.
Spoon or drizzle chocolate over each cluster, covering the caramel completely.
Chill and enjoy
(20 minutes):
Refrigerate clusters for 20 minutes until the chocolate is set.
Store in an airtight container at room temperature or in the fridge.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 190 kcal | Servings: 20 clusters
#CaramelPecanClusters #HomemadeCandy #SweetTreats #ChocolateLovers
Step-by-Step Guide
Follow these detailed instructions for perfect clusters every time. First, ensure your pecans are toasted to deepen their flavor; watch them closely to avoid burning. While they cool, line your baking sheet with parchment paper—this prevents sticking and makes cleanup easy. Arrange the pecans in groups of 3-4, creating a stable base. For the caramel, use a medium microwave-safe bowl and stir thoroughly after each heating burst to prevent scorching. When spooning the caramel, aim for the center so it drips down and binds the nuts. The 10-minute rest is crucial for the caramel to set enough to hold the chocolate layer. When melting the chocolate, the coconut oil is key for a smooth, glossy finish that sets properly. Use a spoon to fully envelop each cluster, then chill undisturbed until firm.
Serving Suggestions
These clusters are versatile. Serve them on a decorative platter at holiday gatherings or as a sweet finish to a dinner party. Package them in clear cellophane bags tied with ribbon for thoughtful homemade gifts. For a dessert board, pair them with fresh fruit, cheese, and a glass of port or dessert wine. They also make a delightful accompaniment to coffee or as an indulgent afternoon snack straight from the fridge.
How-to Summary
In short: Toast pecans, arrange in small piles, melt caramel with cream, spoon over nuts, let set briefly, then coat with melted chocolate and coconut oil before chilling to set. The process is straightforward and requires no special equipment beyond a microwave and baking sheet.
Frequently Asked Questions
Can I use milk chocolate instead of semi-sweet?
Absolutely. Milk chocolate will create a sweeter cluster, while dark chocolate offers a richer, less sweet contrast. The melting process remains the same.
My caramel is too thick to drizzle. What happened?
You may have overheated it, causing it to seize. Gently reheat with an additional 1/2 teaspoon of heavy cream and stir until it returns to a pourable consistency.
How long do these clusters stay fresh?
Stored in an airtight container at room temperature, they last up to 2 weeks. In the fridge, they can last for 3-4 weeks. The chocolate may “bloom” (get whitish streaks) over time but is still safe to eat.
Can I make these without a microwave?
Yes. Use a double boiler for both the caramel and chocolate. Melt the caramels with cream over simmering water, stirring constantly. Use the same method for the chocolate and oil.
Are there any nut substitutes?
For a nut-free version, use pretzel pieces or toasted oat clusters as the base. The salty contrast with the sweet caramel and chocolate is delicious.
Common Mistakes to Avoid
- Skipping the nut toasting: Toasting is essential for flavor and crunch. Raw pecans will taste bland and have a softer texture.
- Pouring caramel when too hot: If the caramel is piping hot, it will run off the nuts. Let it cool for a minute or two so it thickens slightly.
- Not letting the caramel set before adding chocolate: Applying chocolate too soon causes the layers to merge into a messy puddle. Patience here ensures distinct layers.
- Omitting the oil in the chocolate: The coconut oil (or shortening) thins the chocolate for easy coating and gives it a professional-looking snap and sheen when set.
Conclusion
These Caramel Pecan Clusters are a deceptively simple yet utterly impressive homemade candy. By following the detailed guide and avoiding common pitfalls, you can create a treat that rivals any gourmet confection. Perfect for any occasion, they combine texture, richness, and sweetness in one perfect bite. Enjoy the process of making them and the delight they bring to everyone who tries one.