Caramel Pecan Clusters Chewy (Printer-Friendly)

Soft caramel and pecans create chewy clusters with a hint of sweet and salt. An easy, festive homemade treat.

# What You’ll Need to Cook:

→ Caramel Base

01 - 250 g light or dark brown sugar
02 - 160 ml light corn syrup
03 - 1/2 tsp kosher salt
04 - 240 ml heavy cream
05 - 60 g unsalted butter, cubed
06 - 1 tsp pure vanilla extract

→ Nut Filling

07 - 200 g toasted pecans, chopped

# Steps to Prepare:

01 - Line a baking sheet with parchment paper or a silicone baking mat and set aside.
02 - In a high-sided saucepan, add brown sugar, light corn syrup, and kosher salt. Heat over medium-high while stirring continuously to help dissolve the sugar.
03 - Once the sugar has dissolved and the mixture begins to bubble, slowly drizzle in the heavy cream, stirring constantly to maintain the bubbling.
04 - After the cream is fully mixed in, add the unsalted butter and continue stirring until fully incorporated.
05 - Continue to cook, stirring gently, until the mixture reaches 118°C (245°F) as measured with a candy thermometer.
06 - Remove the saucepan from the heat. Immediately stir in vanilla extract and toasted chopped pecans until evenly distributed.
07 - Using a small cookie scoop or tablespoon, portion the mixture onto the prepared baking sheet. Once all clusters are portioned, gently shape tops as desired.
08 - Allow the clusters to set at room temperature until firm. Transfer to an airtight container once cooled.

# Extra Cooking Tips:

01 - Prepare all ingredients before starting to ensure smooth caramel preparation, as the mixture must be stirred constantly to avoid burning.
02 - Use a candy thermometer for precise temperature; undercooking results in soft caramels while overheating creates a hard texture.
03 - Pour heavy cream gradually to maintain consistent bubbling, achieving optimal caramel consistency.
04 - Store clusters in an airtight container at room temperature for up to 2 weeks, or freeze individually wrapped for up to 6 months.