Caramel Pecan Clusters
Indulge in the irresistible sweetness of homemade Caramel Pecan Clusters, a decadent treat that combines toasted pecans, gooey caramel, and a rich chocolate coating. Perfect for gifting or satisfying your sweet tooth, this quick and easy recipe requires just 15 minutes of prep time and a handful of ingredients like soft caramels, semi-sweet chocolate chips, and flaky sea salt for a gourmet touch. Each bite delivers the perfect balance of nutty crunch, creamy caramel, and smooth chocolate, making these clusters a show-stopping dessert or snack. Whether served at a party or kept as a delightful indulgence, this no-bake favorite is sure to impress.
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Recipe Information
Ingredients
- 2 cups Pecans
- 30 pieces Soft caramels
- 2 tablespoons Heavy cream
- 1 cup Semi-sweet chocolate chips
- 1 teaspoon Vegetable shortening
- 0.5 teaspoon Flaky sea salt (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Spread the pecans in a single layer on the baking sheet. Toast them in the oven for 5-7 minutes, or until they are fragrant. Allow the pecans to cool completely.
Line another baking sheet with parchment paper. Arrange small clusters of 3-4 toasted pecans on the sheet, leaving some space between each cluster.
In a microwave-safe bowl, combine the soft caramels and heavy cream. Heat in the microwave on 50% power for 1-2 minutes, stirring every 30 seconds, until the caramel is completely melted and smooth.
Using a spoon, carefully drizzle about 1-2 teaspoons of melted caramel over each cluster of pecans. Allow the caramel to set for 10 minutes.
In another microwave-safe bowl, melt the semi-sweet chocolate chips and vegetable shortening together. Heat on 50% power in 30-second intervals, stirring after each interval, until smooth and glossy.
Spoon about 1 teaspoon of melted chocolate over the top of each caramel pecan cluster, spreading it gently to cover the caramel. If desired, sprinkle a small pinch of flaky sea salt on top of each cluster while the chocolate is still wet.
Let the clusters sit at room temperature until the chocolate is set, about 30 minutes. Alternatively, place the baking sheet in the refrigerator for 15 minutes to speed up the process.
Once the chocolate is fully set, carefully remove the clusters from the parchment paper and store them in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 43.2 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 257.4 g | 94% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 196.1 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 970 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
