Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and spread the pecan halves on a baking sheet. Toast them for about 8-10 minutes or until golden and fragrant.
- While the pecans cool, melt the caramel candies with heavy cream in a saucepan over low heat, stirring continuously until smooth and creamy.
- Prepare a parchment-lined baking sheet. For each cluster, take a small mound of toasted pecans and pour a spoonful of warm caramel over the nuts.
- Allow the clusters to set for about 10-15 minutes at room temperature.
- Melt the chocolate using a double boiler or microwave in short bursts, stirring in between until fully melted.
- Spoon the melted chocolate over each caramel-pecan nest and sprinkle sea salt on top if desired.
- Chill the clusters in the refrigerator for about 30 minutes or until the chocolate has completely set.
Nutrition
Notes
These clusters can be paired with coffee or tea and are perfect for sharing at gatherings. For variations, substitute pecans with almonds or cashews, and consider using dairy-free chocolate for vegan adaptations. Leftover caramel can be drizzled over desserts.