Caramel Pecan Clusters Chewy

Caramel Pecan Clusters are the candy I pull out every holiday season for family and neighbor gifts. They are chewy and buttery with an incredible contrast of soft caramel and the crunch of pecans. This is an approachable, failproof recipe for classic homemade pecan candy with just a handful of kitchen staples and a few tricks for candy making success.

Ingredients

• brown sugar: choose dark or light brown sugar dark gives a richer caramel flavor look for fresh soft sugar without hard lumps
• light corn syrup: keeps caramel smooth and prevents graininess a clear bottle with no cloudiness means your syrup is fresh
• kosher salt: enhances flavor without overwhelming avoid iodized salt for the best results
• heavy cream: cannot substitute with milk or half and half full fat is key for texture
• unsalted butter: makes the candy rich and helps set caramel choose real butter not margarine
• vanilla extract: pure vanilla is best for authentic flavor check the label for real not imitation
• toasted chopped pecans: pecans should smell sweet and nutty with no bitterness to ensure freshness toast them lightly for extra crunch and flavor

Step-by-Step Instructions

Prepare the Pan:

Line a baking sheet with parchment or a silicone mat this prevents sticking and makes cleanup easy

Dissolve the Sugar:

Combine brown sugar corn syrup and kosher salt in a heavy saucepan Stir gently and consistently over medium high heat until the sugar melts and dissolves Do not rush this step as grainy sugar can ruin the batch

Add the Cream Slowly:

With the sugar mixture bubbling gently drizzle in heavy cream very slowly while stirring constantly The key is not to cool the sugar mixture too fast which keeps the caramel texture perfect

Incorporate the Butter:

Once heavy cream is in let everything bubble briefly then stir in the unsalted butter for silkiness The mix should look glossy and rich

Monitor the Temperature:

Use your candy thermometer and watch as the caramel cooks to 245 degrees Fahrenheit This is the soft ball stage Pull off the heat right as you hit temperature for the best chewy consistency

Finish with Pecans and Vanilla:

Stir in vanilla extract and chopped toasted pecans working quickly while the caramel is hot and pliable The aroma at this stage is irresistible

Scoop and Shape:

Drop generous spoonfuls onto your lined pan Use a small scoop so clusters set up evenly Let them cool at room temperature Once cool gently flatten or shape as you like

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My favorite part of this recipe is the moment the caramel bubbles up with vanilla and pecans the aroma reminds me of my grandmother’s kitchen and her holiday treats These candies are always the first to vanish at our dessert table

Storage Tips

Keep your pecan candy in a tightly sealed tin or container at room temperature away from strong smells It is best to layer them between sheets of parchment to avoid sticking For long term storage wrap each cluster individually and freeze in a zipper bag then thaw at room temperature when ready to eat

Ingredient Substitutions

You can substitute walnuts for pecans if needed but pecans are classic and offer the best texture If you only have salted butter reduce the added salt by half Never replace heavy cream with milk or low fat cream It will impact both the set and flavor

Serving Suggestions

Gift clusters in small bags tied with ribbon or stacked in decorative boxes They are perfect for holiday trays beside fudge truffles or brittle For a fun twist drizzle melted dark chocolate over the top of each cooled cluster

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Cultural Historical Context

Homemade caramel pecan candy is deeply rooted in Southern hospitality and holiday traditions Recipes like this one have been passed down for generations in my family with each cook adding their own special touches Making these clusters always brings out stories of Christmas past

Frequently Asked Questions

→ What kind of pecans should I use?

Toasted chopped pecans are best, as they add both crunch and flavor. Fresh pecans enhance the taste and texture of the clusters.

→ Why is a candy thermometer necessary?

A thermometer ensures the caramel reaches the right temperature (245°F) for a chewy texture. Without it, the caramel may be too soft or hard.

→ Can I substitute heavy cream with another dairy?

It's best to use heavy cream only, as it creates the ideal consistency and richness. Other dairy options can change the texture.

→ How should I store these clusters?

Keep clusters in an airtight container at room temperature for up to 2 weeks, or wrap and freeze them for up to 6 months.

→ What tips help create the best clusters?

Prep all ingredients before starting, stir continuously, use a high-sided pot, and rely on your candy thermometer for best results.

→ Can I make the clusters different sizes?

Yes, a cookie scoop helps keep them uniform, but you can adjust the scoop size or shape them by hand as desired.