Salted Caramel & Toasted Pecan Clusters

We would all cuddle up on the couch and dive into the box together on Christmas night. They were such a treat.

You guys… these Pecan Clusters have been a long time coming.

I swear I have been wanting to try and make a homemade version of these bad boys for years, but I’ve just never gotten around to it.

Turtles were a staple in my house around the holidays. They were my dad’s absolute favourite. Every year, I would shop with my mom, and every year we would pick up a box, wrap it up and stick it under the tree for him.

This homemade version may have been years in the making… but they were well worth the wait.

You guys, these caramelly, chocolatey, sweet and salty clusters are seriously EVERYTHING. Don’t get me wrong, I love a classic turtle, but store bought aint got nothing on these.

Now, it could be argued that my strong feelings for these little guys can be attributed to the fact that I have been craving and anticipating them for literally years on end… but on the other hand… I think the fact of the matter is that they are just downright amazing.

Words cannot do justice. They just have to be experienced. You must make these. Like, right now…

I took these clusters to the next level with homemade caramel sauce, and a sprinkle of sea salt – but don’t let the idea of homemade caramel scare you away. Trust me, this caramel sauce is pretty fool proof and if you really want to experience the true bliss of these clusters, you should definitely give it a try. The homemade caramel is what makes them so special. You can do it! Virtual fist pumps!

That said, if making homemade caramel sounds like the most terrifying thing in the world to you, you could always use wrapped caramel candies. You would just have to melt them and spoon the melted caramel over the pecans instead of using the homemade.

Also this may very well be my last post before Christmas, so if I don’t see you guys before then, I wish you and your family the happiest of holidays and a wonderful New Year.

P.S. I hope your holidays include these clusters 😀

Happy baking!

KP xoxo

Salted Caramel & Toasted Pecan Clusters

Things you need…

Homemade Caramel
1 cup brown sugar
1 cup whipping cream
1/3 cup golden corn syrup
1/4 cup butter
1/8 tsp salt

Clusters
2 cups pecans
1 cup good quality milk chocolate, finely chopped (I used lindt chocolate)
1/2 cup good quality dark chocolate, finely chopped (I used lindt chocolate)
prepared caramel
2 tsp flaky sea salt

How to make…

Homemade Caramel

In a sauce pan over medium-high heat, stir together brown sugar, whipping cream, corn syrup and butter. Bring to a rolling boil over medium-high heat and allow to caramelize, stirring occasionally, until a candy thermometer reads 244F degrees, or until it reaches the “firm ball stage” – this should take about 5-10 minutes.

Note: If you don’t have a candy thermometer, the easiest way to tell if your caramel is done is to take a small amount and drop it into a glass of ice water. When the caramel clumps together and squishes in between your fingers like a “firm ball” it is ready.

Remove your caramel from the heat, stir in salt, and pour into a 2 cup liquid measuring cup. Set aside to cool slightly for 20 minutes or so.

Meanwhile, preheat your oven to 350F degrees. Spread pecans onto a parchment lined baking sheet, sprinkle with flaked sea salt and bake for 6-9 minutes.  Keep a close eye on them so that they don’t burn, and you will know they are ready when they are fragrant. Remove from the oven and allow to cool.

Assembly

Line two baking sheets with parchment paper. Arrange the cooled, toasted pecans out on the parchment in clusters of 3-4 pieces – depending on how large you would like your clusters.

Once your caramel has cooled – it should be thick, but still spoonable. Dollop about 1/2 tbsp of caramel on top of the pecan clusters. Allow the caramel to set for 30 minutes – or set them in the fridge for 10-15 minutes to speed up the process.

Once your caramel has set, melt your milk chocolate. Spoon about 1/2 tsp of the milk chocolate over top of the caramel, and use the back of the spoon to smooth it out a bit. Place another Pecan on top and sprinkle with sea salt.

Allow the chocolate to set for 30 minutes – or set them in the fridge for 10-15 minutes to speed up the process.

Store in a cool place or in the refrigerator & enjoy as you please!