Ingredients
Equipment
Method
Toast the pecans
- Heat the oven to 350°F.
- Spread the pecan halves in a single layer on a rimmed baking sheet.
- Toast for 7–9 minutes, until fragrant.
- Transfer to a plate and cool completely.
Make the caramel
- Combine the caramels and heavy cream in a medium saucepan over low heat, stirring continuously for 5–8 minutes, until smooth.
Assemble the clusters
- Line the baking sheet with parchment paper.
- Arrange the pecans in 30 clusters of 4 halves each.
- Spoon about 1 1/2 teaspoons of warm caramel over the center of each cluster.
- Let stand for 10–15 minutes, until the caramel is tacky and holds its shape.
Melt the chocolate
- Microwave the chocolate chips in a microwave-safe bowl at 50% power in 30-second intervals, stirring between intervals, for 1 1/2–2 1/2 minutes total, until mostly melted.
- Stir until smooth.
Finish the candies
- Spoon about 1 tablespoon of chocolate over each cluster, covering the caramel.
- Refrigerate for 20–30 minutes, until the chocolate is set.
Notes
For tidy clusters, let the caramel become tacky and hold its shape before adding the chocolate. Store in an airtight container in the refrigerator for up to 2 weeks; they can be frozen for up to 2 months. For a dairy-free variation, use dairy-free soft caramels, cream, and chocolate chips.