Ingredients
Equipment
Method
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Arrange 3 to 4 toasted pecan halves together in small, star-like shapes on the prepared sheet, with the tips touching. Repeat to make clusters until all pecans are used.
- Combine the unwrapped soft caramels and heavy cream in a microwave-safe bowl. Microwave in short bursts, stirring in between, until completely melted and smooth.
- Spoon a bit of the melted caramel mixture onto the center of each pecan cluster, letting it gently flow over the nuts. Allow the caramel to cool and set for about 10 minutes.
- Place the chocolate chips in another microwave-safe bowl. Microwave in intervals, stirring frequently, until the chocolate is fully melted and glossy.
- Spoon the melted chocolate over each caramel-topped cluster, covering the caramel completely. If desired, sprinkle sea salt on top while the chocolate is still wet.
- Let the clusters set at room temperature for about 30 minutes, or refrigerate until the chocolate is firm.
- Enjoy immediately, or store the clusters in an airtight container to keep them fresh and ready to serve.
Nutrition
Notes
You can toast pecans in a dry skillet over medium heat for a few minutes until fragrant, which deepens their flavor. For dairy-free or vegan versions, use coconut cream and vegan chocolate chips, plus a plant-based caramel. Store clusters in an airtight container for up to a week at room temperature or refrigerate in warm climates. For longer storage, freeze individually wrapped clusters for up to three months, and let thaw at room temperature before serving. Flaky sea salt works best for finishing, and you can swap out chocolate varieties if you prefer a different flavor.