Caramel Pecan Clusters Recipe
Buttery pecans, soft caramel, and silky chocolate come together in these easy, gift-worthy clusters. Minimal effort, maximum delight.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup pecan halves lightly toasted
- 11.5 oz soft caramels, unwrapped
- 3 tbsp heavy cream
- 1 tbsp unsalted butter
- 0.5 tsp vanilla extract
- 12 oz semisweet chocolate chips
- 2 tsp coconut oil or vegetable shortening
- 0.25 tsp flaky sea salt for finishing
Instructions
Preparation Steps
- Heat oven to 350°F. Spread pecans on a sheet pan and toast 7–8 minutes. Cool completely.
- Line two baking sheets with parchment. Arrange pecans into 24 small piles, 3–4 halves each.
- Melt caramels, cream, and butter in a small saucepan over low heat, stirring until smooth.
- Stir in vanilla. Work quickly to keep the caramel fluid.
- Spoon a heaping teaspoon of warm caramel over each pecan pile. Chill 10 minutes to set.
- Combine chocolate and coconut oil in a microwave-safe bowl. Heat in 20–30 second bursts, stirring, until glossy.
- Cover each caramel mound with a spoonful of chocolate, nudging it to the edges.
- Tap the pan to level the tops. Sprinkle lightly with flaky salt. Chill until firm, about 15 minutes.
Notes
Variation: Swap dark chocolate for a bittersweet finish, or stir a splash of bourbon into the caramel off heat. Storage: Keep clusters in an airtight container at room temperature for up to 1 week, or refrigerate up to 2 weeks; bring to room temp before serving for best texture.
This recipe is an original creation inspired by classic Caramel Pecan Clusters Recipe flavors. All ingredient ratios and instructions are independently developed.