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New Orleans Pecan Clusters

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  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: Approximately 24 clusters 1x
  • Category: Dessert, Candy
  • Method: Stovetop
  • Cuisine: Southern

Description

New Orleans Pecan Clusters are a delightful confection that combines toasted pecans with a rich caramel coating, all enveloped in smooth chocolate. These treats capture the essence of Southern sweets and are perfect for gifting or indulging yourself.

Ingredients

Units Scale
  • 2 cups pecan halves
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 12 ounces semisweet chocolate chips or chopped chocolate

Instructions

  1. Prepare the Pecans:

    • Preheat your oven to 350°F (175°C).
    • Spread the pecan halves on a baking sheet and toast in the oven for 5-7 minutes until fragrant. Let them cool completely.

  2. Make the Caramel:

    • In a heavy-bottomed saucepan over medium heat, combine the granulated sugar, light brown sugar, unsalted butter, and heavy cream.
    • Stir continuously until the mixture reaches 235°F (113°C) on a candy thermometer (soft-ball stage).
    • Remove from heat and stir in the vanilla extract and salt.

  3. Combine Pecans and Caramel:

    • Add the toasted pecans to the caramel mixture, stirring to coat them evenly.
    • Let the mixture cool slightly until it thickens but is still pliable.

  4. Form the Clusters:

    • Line a baking sheet with parchment paper.
    • Drop spoonfuls of the pecan-caramel mixture onto the prepared sheet, forming small clusters.
    • Allow them to set at room temperature until firm.

  5. Coat with Chocolate:

    • Melt the semisweet chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
    • Dip each pecan cluster into the melted chocolate, ensuring it’s fully coated.
    • Place the coated clusters back on the parchment-lined sheet and let them set until the chocolate hardens.

Notes

  • Ensure the caramel reaches the correct temperature to achieve the desired texture.
  • Store the pecan clusters in an airtight container at room temperature for up to two weeks.
  • For a variation, sprinkle a pinch of sea salt on top of the chocolate before it sets for a sweet and salty flavor.

Find it online: https://recipe.ukfinda.com/new-orleans-pecan-clusters/