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Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 8–10 minutes. Allow to cool, then chop lightly.
Step 2: Make the Caramel
In a microwave-safe bowl, melt butter. Stir in brown sugar, granulated sugar, corn syrup, and sweetened condensed milk. Microwave for about 6 minutes, stirring occasionally until smooth and slightly thickened.
Step 3: Combine Caramel and Pecans
Stir in vanilla extract. Toss toasted pecans in the caramel until coated. Drop spoonfuls of the mixture onto a parchment-lined tray. Refrigerate for 30 minutes to set.
Step 4: Melt the Chocolate
Microwave chocolate in 30-second intervals, stirring in between, until fully melted and smooth.
Step 5: Coat the Clusters
Dip each caramel-pecan cluster in melted chocolate, ensuring even coverage. Return to the parchment-lined tray and chill for another 30 minutes until the chocolate is firm.
Tips for Success
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