Description

These New Orleans Pecan Clusters are a deliciously sweet and crunchy treat featuring toasted pecans coated in a rich caramel made from brown and granulated sugar, butter, and cream. Infused with vanilla and baked to perfection, these clusters offer a perfect balance of buttery sweetness and nutty flavor, making them a delightful snack or dessert.

Ingredients

2 cups of pecan halves
1 cup of granulated sugar
1/2 cup of light brown sugar
1/2 cup of unsalted butter
1/2 cup of heavy cream
1 teaspoon of vanilla extract
1/4 teaspoon of salt

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Instructions

Preheat and Toast Pecans: Preheat your oven to 350°F (175°C). Spread the pecan halves evenly on a baking sheet and toast them for 5-7 minutes until they become fragrant, which enhances their natural flavor.
Chop Pecans: Once toasted, chop the pecans if you prefer smaller clusters or leave them whole for a chunkier texture.
Combine Ingredients: In a heavy-bottomed saucepan, combine the granulated sugar, light brown sugar, unsalted butter, heavy cream, and salt. Stir well to mix all ingredients.
Cook Caramel Mixture: Place the saucepan over medium heat and stir constantly. Continue cooking until the mixture reaches 235°F (113°C), known as the “soft ball” stage, ensuring the caramel achieves the right thickness and consistency.
Add Vanilla and Pecans: Remove the saucepan from heat and immediately stir in the vanilla extract. Then add the toasted pecans and mix until they are fully coated with the caramel mixture.
Form Clusters and Cool: Using a spoon, drop spoonfuls of the pecan and caramel mixture onto a baking sheet lined with parchment paper. Allow the clusters to cool completely and set before serving.

Notes

For easier handling, allow the caramel mixture to cool slightly before stirring in the pecans to prevent them from burning.
You can store these pecan clusters in an airtight container at room temperature for up to two weeks.
Chopped pecans create smaller clusters, while whole halves make larger, chunkier treats.
Make sure to monitor the temperature carefully to avoid burning the caramel.
Use a candy thermometer to ensure accuracy when cooking the caramel.