Ingredients:
- 2 cups whole pecans
- 1 cup soft caramel candies, unwrapped
- 1 tablespoon heavy cream
- 2 cups semi-sweet chocolate chips
- 1 teaspoon vegetable oil (optional, for smoother melting)
Instructions:
- Toast the Pecans:
- Preheat the oven to 350°F (175°C).
- Arrange the pecans evenly on a baking sheet in one layer.
- Roast them in the oven for 8-10 minutes until they release a nutty aroma. Watch closely to avoid burning.
- Allow the pecans to cool completely.
- Melt the Caramel:
- Place the unwrapped caramel candies and heavy cream in a microwave-safe bowl.
- Warm the caramel in 30-second increments, stirring after each session, until it’s fully melted and smooth.
- Assemble the Clusters:
- Line a baking sheet with parchment paper.
- Group the pecans into small clusters (3-4 pecans per cluster) on the parchment.
- Drizzle melted caramel over each pecan cluster, ensuring they are well-coated.
- Let the caramel cool and firm up.
- Melt the Chocolate:
- In another microwave-safe bowl, combine the chocolate chips with vegetable oil (if using).
- Microwave the chocolate in 30-second intervals, stirring often, until it’s melted and silky.
- Coat with Chocolate:
- Pour melted chocolate over each pecan-caramel cluster, making sure each one is fully covered.
- Leave them to cool and harden, either at room temperature or in the fridge.
- Enjoy and Store:
- Once the chocolate is set, the pecan-caramel clusters are ready to serve.
- Store them in an airtight container at room temperature or in the refrigerator for up to two weeks.