Description
Indulgent New Orleans pecan clusters bring Southern charm to sweet treats with rich caramel and buttery pecans. Chocolate lovers will savor these classic confections that melt in your mouth and transport you straight to Louisiana’s delectable dessert world.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) pecan halves
- 12 ounces (340 grams) semisweet chocolate chips or chopped chocolate
- ½ cup (113 grams) unsalted butter
Sugars:
- 1 cup (200 grams) granulated sugar
- 1 cup (220 grams) light brown sugar, packed
Flavor Enhancers:
- ½ cup (120 milliliters) heavy cream
- 1 teaspoon (5 milliliters) vanilla extract
- ¼ teaspoon (1.25 grams) salt
Instructions
- Gently toast pecan halves in a preheated 350F (175C) oven for 5-7 minutes, releasing their rich, nutty aroma. Remove and allow to cool completely on the baking sheet.
- Create a luscious caramel base by combining sugars, butter, and cream in a heavy saucepan. Maintain consistent stirring while heating to precisely 235F (113C), watching the mixture transform into a silky, golden liquid.
- Remove caramel from heat and incorporate vanilla and salt, stirring until perfectly integrated. Fold toasted pecans into the warm caramel, ensuring each nut is generously coated with the sweet mixture.
- Allow the pecan-caramel combination to cool slightly, reaching a thick yet malleable consistency. Using a spoon, carefully drop clusters onto a parchment-lined baking sheet, creating rustic, free-form shapes.
- Melt semisweet chocolate in short microwave intervals, stirring until achieving a smooth, glossy texture. Delicately immerse each pecan cluster into the molten chocolate, ensuring complete coverage.
- Return chocolate-dipped clusters to the parchment sheet, allowing them to set at room temperature. Wait patiently until the chocolate solidifies and the clusters become firm and glossy.
Notes
- Toasting pecans intensifies their nutty flavor and adds a delightful crunch, so don’t skip this crucial step.
- Use a reliable candy thermometer to ensure the caramel reaches the perfect soft-ball stage, preventing grainy or burnt sugar.
- Work quickly when forming clusters, as the caramel will start to harden and become less pliable as it cools.
- For a gluten-free version, double-check that all ingredients are certified gluten-free, especially the chocolate.
- Create variations by using dark chocolate or adding a sprinkle of sea salt on top for extra flavor complexity.
- Store clusters in an airtight container at room temperature for up to a week, separating layers with parchment paper to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 248
- Sugar: 22 g
- Sodium: 51 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 19 mg