Description
Indulge in decadent New Orleans Pecan Clusters, featuring crunchy pecans coated in rich caramel and velvety chocolate. Perfectly sweet and satisfying.
Ingredients
Scale
- 3 cups (300g) pecan halves, preferably fresh Louisiana pecans
- 1 cup (200g) granulated sugar
- 1 cup (240ml) heavy cream
- 4 tablespoons (56g) unsalted butter
- ¼ cup (60ml) light corn syrup
- 1 tablespoon (15ml) vanilla extract (pure, not imitation)
- ½ teaspoon sea salt, plus extra for sprinkling
- ¼ teaspoon cream of tartar (helps prevent crystallization)
Instructions
- Step 1: Prepare Your Workspace Before starting, line two baking sheets with parchment paper or silicone mats. Measure all ingredients and have them ready. Candy-making moves quickly, so organization is essential. Also, have a candy thermometer clipped to your pot.
- Step 2: Toast the Pecans Preheat your oven to 325°F (163°C). Spread pecan halves evenly on a baking sheet and toast for 8-10 minutes until fragrant and slightly darkened, stirring once halfway through. Remove and let cool slightly while preparing the caramel.
- Step 3: Begin the Caramel Base In a heavy-bottomed saucepan (at least 3 quarts), combine sugar, butter, corn syrup, and 1/4 cup of the heavy cream. Heat over medium-low heat, stirring gently until sugar dissolves completely and butter melts.
- Step 4: Cook the Caramel Once the sugar has dissolved, increase heat to medium and bring mixture to a boil without stirring. Clip your candy thermometer to the side, ensuring it doesn’t touch the bottom. Let the mixture cook undisturbed until it reaches 245°F (118°C)—this is the soft ball stage that gives your New Orleans Pecan Clusters their perfect chewy texture.
- Step 5: Finish the Caramel When temperature reaches 245°F, carefully stir in remaining heavy cream, vanilla extract, and salt. The mixture will bubble vigorously—stand back to avoid burns. Return to a boil and continue cooking until the temperature again reaches 245-248°F.
- Step 6: Incorporate Pecans and Form Clusters Remove caramel from heat and immediately fold in the toasted pecans until completely coated. Working quickly while the mixture is still hot, use two spoons to drop clusters onto the prepared baking sheets, forming mounds of 5-6 pecans each. If the mixture begins to harden, gently reheat to restore workability.
- Step 7: Final Touch While clusters are still warm, sprinkle each with a tiny pinch of sea salt if desired. This enhances the caramel flavor and gives them that distinctive sweet-salty New Orleans character. Allow the clusters to cool completely at room temperature until firm, about 1-2 hours.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cluster
- Calories: 180
- Sugar: 12g
- Sodium: 75mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg