Sweet, crunchy pecans coated in a silky caramel and finished with chocolate—just like you’d find in an old-school French Quarter candy shop.
📝 Ingredients (Makes ~12–15 clusters)
2 cups pecan halves (toasted)
1 cup brown sugar (light or dark)
½ cup heavy cream
3 tbsp unsalted butter
1 tsp vanilla extract
Pinch of salt
1 cup semi-sweet chocolate chips
(or milk chocolate, if you prefer sweeter)
🔥 Instructions
1️⃣ Toast the Pecans
Preheat oven to 350°F (175°C).
Spread pecans on a baking sheet and toast for 6–8 minutes, until fragrant. Set aside.
2️⃣ Make the Caramel
In a saucepan over medium heat, combine:
Brown sugar
Heavy cream
Butter
Salt
Stir constantly until melted and smooth. Let it gently boil for 3–4 minutes, until slightly thickened.
Remove from heat and stir in vanilla.
3️⃣ Add the Pecans
Fold toasted pecans into the caramel until fully coated.
4️⃣ Form the Clusters
Line a baking sheet with parchment paper.
Drop spoonfuls of the pecan mixture onto the sheet, forming small clusters.
Let them cool for 10–15 minutes until set.
5️⃣ Add Chocolate
Melt chocolate chips (microwave in 30-second bursts or use a double boiler).
Drizzle or spoon melted chocolate over each cluster.
Allow to set completely at room temperature or refrigerate for faster results.
🌟 Pro Tips (New Orleans Candy-Shop Style)
Use dark brown sugar for deeper molasses flavor
Add a tiny splash of bourbon to the caramel for a true Southern twist 🥃
Sprinkle a pinch of sea salt on top for sweet-salty perfection
Toasting pecans is non-negotiable—it unlocks maximum flavor
🍽️ Storage & Gifting
Store in an airtight container for up to 1 week
Perfect for holiday gifts, party trays, or coffee-time treats
Wrap in wax paper bags for a charming Southern touch 🎁