- 1 cup pecans, toasted
- 20 caramel candies (or homemade caramel)
- 1 1/2 cups chocolate (dark, milk, or semi-sweet)
- Sea salt (optional)
- Toast the Pecans
Toast pecans in a 350°F oven for 5-7 minutes to enhance flavor.
- Prepare the Caramel
Melt caramel candies with a splash of cream over low heat, stirring until smooth.
- Assemble the Clusters
Arrange small piles of pecans on a parchment-lined baking sheet. Drizzle about a teaspoon of caramel onto each pile.
- Melt the Chocolate
Melt the chocolate (preferably tempered) and spoon it over each caramel-pecan pile, covering them evenly.
- Finish with Sea Salt (Optional)
Sprinkle a bit of sea salt on top for an extra flavor boost.
