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.