Step 1

First, toast the pecans. Toss pecans lightly in oil. You can lightly salt them too if you like!

Step 2

Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or silicone baking mat.

Step 3

Place pecans on prepared baking sheet. Toast in the oven until fragrant, about 7 to 10 minutes. Pecans will be lightly browned.

Step 4

In a dry skillet over medium heat, toast the pecans until fragrant, tossing or stirring occasionally, about 2 to 5 minutes. Pecans will be lightly browned.

Step 5

On a lined baking sheet create 18 small mounds of pecans, about 4-5 pecans in each mound.

Step 6

Combine the unwrapped caramels and the water in a microwave safe bowl. Microwave in 30 second intervals until melted. Stir until smooth.

Step 7

Spoon 2 teaspoons of melted caramel over each mound of pecans. Allow to set for 2-3 minutes before topping with melted chocolate.

Step 8

Place chocolate in a bowl and melt in the microwave in 30 second intervals. I prefer to melt at 70% power so as not to scotch the chocolate. When melted or almost melted, stir until smooth.

Step 9

Spoon 2 teaspoons of melted chocolate over each caramel cluster. Allow chocolate to set completely.