📋 Ingredients
- 2 1/2 cups pecans (halves or chopped)
- 1/2 cup butter (salted is perfect)
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt (optional if using unsalted butter)
- 1 1/2 cups chocolate chips (milk or semi-sweet)
- 1 tablespoon coconut oil or 1 tsp shortening (optional, for smoother melted chocolate)
👩🍳 Instructions
1️⃣ Toast the Pecans (Optional but delicious!)
- Preheat oven to 350°F (175°C).
- Spread pecans on a baking sheet and toast 5–7 minutes, until fragrant.
- Let cool and divide into small clusters on a parchment-lined tray.
2️⃣ Make the Caramel
- In a saucepan over medium heat, melt butter.
- Stir in brown sugar and heavy cream.
- Bring to a gentle boil, stirring constantly.
- Boil 4–5 minutes, until thickened slightly.
- Remove from heat and stir in vanilla and a pinch of salt.
3️⃣ Assemble the Clusters
- Spoon 1 tablespoon of warm caramel onto each pecan pile.
- Let them sit for 10–15 minutes to begin setting.
4️⃣ Add the Chocolate
- Melt chocolate chips (with coconut oil if using) in the microwave in 20–30 second intervals, stirring until smooth.
- Spoon melted chocolate over each caramel pecan cluster.
- Lightly swirl or tap to spread evenly.
5️⃣ Let Them Set
- Chill in the fridge for 20–30 minutes or leave at room temperature until firm.
🍬 Enjoy!
These keep beautifully in the fridge for up to 2 weeks — but let’s be honest… they never last that long. 😄
If you want, I can also make:
