Ingredients:

  • 1 ½ cups (150g) Whole Pecan Halves, for toasting
  • 1 cup (200g) Granulated Sugar
  • ½ cup (120ml) Light Corn Syrup
  • ½ cup Heavy Cream, warmed
  • 4 Tbsp (57g) Unsalted Butter, cubed and room temperature
  • ½ tsp Sea Salt
  • 10 oz (285g) High-Quality Dark Chocolate Chips/Wafers (60-70% cacao suggested)
  • 1 tsp Coconut Oil or Vegetable Shortening (optional)

Instructions:

  1. Prepare the Pecans: Spread pecan halves on a dry baking sheet. Toast in a preheated oven (350°F / 175°C) for 8–10 minutes until fragrant. Cool completely, then roughly chop.
  2. Prepare Baking Surface: Line a baking sheet with parchment paper or silicone mats. Set aside.
  3. Start the Caramel Base: Combine sugar and corn syrup in the heavy-bottomed saucepan. Heat over medium heat, stirring only until the sugar dissolves. Stop stirring once boiling begins.
  4. Cook the Caramel: Insert thermometer. Allow the mixture to boil undisturbed until it reaches 320°F (160°C – Hard Ball Stage).
  5. Temper the Caramel: Remove from heat. Carefully whisk in the warmed heavy cream (the mixture will bubble violently—stand back!). Whisk until smooth.
  6. Finish the Caramel: Whisk in the butter, one cube at a time, followed by the salt, until fully incorporated and smooth.
  7. Assemble the Clusters: Gently fold the chopped, toasted pecans into the warm caramel mixture until evenly coated.
  8. Portion and Set: Drop tablespoon-sized mounds of the caramel-pecan mixture onto the prepared baking sheet. Allow these mounds to cool and set slightly at room temperature for about 30 minutes until they are firm enough to handle without flattening excessively.
  9. Melt the Chocolate: Gently melt the dark chocolate (with optional coconut oil) either over a double boiler or in short bursts in the microwave, stirring until silky smooth.
  10. Coat the Clusters: Dip or drizzle the cooled caramel/pecan mounds into the melted chocolate, ensuring they are sufficiently coated. Use a fork to lift them out, allowing excess chocolate to drip back into the bowl.
  11. Final Set: Return the coated clusters to the parchment-lined sheet. Chill in the refrigerator for at least 1 hour, or until the chocolate is fully set and firm.