Pecan Caramel Clusters
Homemade pecan caramel clusters topped with melted semi-sweet chocolate. Buttery soft-ball caramel spooned over chopped pecans, then finished with a chocolate cap.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minThese three-layer candy clusters start with chopped pecans, get topped with a buttery caramel cooked to soft-ball stage, then finished with a smooth layer of melted chocolate. They’re the kind of homemade candy that looks like it came from an expensive confectionery.
The caramel technique is methodical. Light cream, sugar, corn syrup, and salt start the cook, then reserved cream gets stirred in slowly. Butter goes in one teaspoon at a time, and the whole process requires constant stirring until the thermometer hits 234°F (112°C). Rushing any step risks a grainy or separated caramel.
Dropping the hot caramel by teaspoonfuls onto arranged pecans creates individual clusters. Work quickly because the mixture thickens as it cools. If it gets too stiff, gentle reheating over low heat brings it back to a droppable consistency.
The chocolate topping sets the whole thing off. Melted semi-sweet chips spread over each cluster harden into a glossy shell that contrasts the soft, chewy caramel underneath.
Kitchen Tips
- A candy thermometer is essential. The difference between 230°F and 240°F (110°C and 116°C) is the difference between caramel sauce and proper soft-ball candy.
- Stir constantly through the entire cooking process. Caramel scorches on the bottom the moment you stop.
- Arrange the pecans in small mounds on wax paper before you start the caramel. Once the caramel hits temperature, there’s no time to prep.
- Store in a cool, dry place. Humidity makes the caramel sticky and the chocolate bloom.
Variations
- Sea salt caramel: Sprinkle flaky sea salt over the chocolate while it’s still wet for a sweet-salty combination.
- Dark chocolate: Use bittersweet chocolate chips instead of semi-sweet for a more intense chocolate contrast.
Ingredients
Directions
Heat the light cream in a heavy 2-quart saucepan to lukewarm (110 degrees F.
). Reserve ½ cup cream and set it aside. Add the sugar, corn syrup and salt to the remaining ½ cup of cream in Cook over medium heat, stirring constantly, until the mixture boils. Slow stir in the reserved cream. Cook, stirring constantly, for 5 minutes. Stir in the butter, 1 teaspoon at a time, stirring constantly. Cook over low heat, stirring constantly, until the mixture reaches the soft ball stage, (234 Degrees F. ) on the candy thermometer. Remove from the heat and stir in the vanilla. Arrange the pecans on a waxed-paper lined baking sheet. Drop the mixture by teaspoonfuls onto the pecans. As the clusters cool, remove with a metal spatula to another waxed-paper lined baking sheet. Push the remaining pecans together and repeat until all of the candy mixture is used. If the mixture becomes too thick, heat over low heat. Melt the chocolate chips over hot water and stir until smooth. Spread on the top of each pecan cluster. Let stand until the chocolate is set and store the candies in a cool place. Makes about 4 dozen.
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