Pecan Caramel Clusters
User Reviews
4.5
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Prep Time
15 mins
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Additional Time
30 mins
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Total Time
45 mins
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Servings
18 clusters
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Course
Dessert
Pecan Caramel Clusters
Description
This recipe starts by melting caramel squares with heavy cream over low heat until smooth, then mixing in vanilla, coarsely chopped pecan halves, and salt for added depth. The sticky caramel-pecan mixture is portioned with a cookie scoop onto a lined baking sheet, forming individual clusters spaced apart. After forming, the clusters are drizzled with melted semi-sweet chocolate mixed with shortening or coconut oil to create a glossy finish with a slight chocolate contrast.
The clusters are chilled in the refrigerator to set, allowing the caramel to firm up enough to hold their shape. The pecans provide a crunchy texture which contrasts with the chewiness of the caramel base. The optional sprinkle of additional sea salt on top enhances the salted caramel flavor profile.
These clusters pair well with coffee or as a sweet treat during the holidays or anytime you want homemade candy with a balance of sweet, salty, and nutty flavors. They should be stored in the fridge due to their sticky nature and served at room temperature for best texture.
Ingredients
- 11 ounces caramel squares unwrapped
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract pure
- 1 ½ cups pecan halves coarsely chopped
- ½ teaspoon salt use less if you aren't a fan of salted caramel, sea salt
- ¼ cup semi-sweet chocolate chips or dark chocolate chips
- 1 teaspoon shortening or coconut oil
- sea salt optional, additional, for sprinkling on top
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat, set aside.
- In a medium saucepan over medium-low heat, combine caramels and heavy cream. While stirring constantly, heat mixture until caramels are fully melted. Remove pan from heat.
- Using a rubber spatula, stir in vanilla, pecans, and salt until they are thoroughly mixed into the melted caramels.
- Spray a small cookie scoop with non-stick cooking spray and scoop the caramel-pecan mixture 2 inches apart onto the prepared pan. Repeat with the rest of the mixture to create until you create 16-18 clusters.
- In a microwave-safe bowl, melt the chocolate and coconut oil until smooth stirring every 30 seconds or so.
- Drizzle melted chocolate over clusters. If desired, sprinkle with additional sea salt. Pop the pan into the refrigerator to set the clusters before serving.
Notes
- Store the clusters refrigerated on parchment paper to prevent sticking, then bring to room temperature about 30 minutes before serving for best texture.
- If unwrapping many caramels is inconvenient, use an 11-ounce bag of Kraft Caramel Bits as a time-saver.
- Feel free to substitute pecans with other nuts such as peanuts, cashews, or walnuts for different nutty flavors.
User Reviews
Overall Rating
4.5
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