Step 1

Prepare the pecans: Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet in a single layer and toast them in the oven for about 5-7 minutes, or until fragrant. Be sure to watch them closely so they don’t burn. Once toasted, set them aside to cool.

Step 2

Make the caramel: In a medium saucepan, melt the granulated sugar over medium heat. Stir constantly until the sugar begins to melt and turn amber. Carefully add the heavy cream, butter, and vanilla extract, stirring continuously until the caramel is smooth and the sugar is completely dissolved. Continue cooking for about 2-3 minutes to thicken the caramel. Remove from heat and allow it to cool slightly.

Step 3

Combine the pecans and caramel: Place the cooled toasted pecans in a large bowl. Pour the caramel over the pecans, gently stirring to coat them evenly. Be careful as the caramel will be hot.

Step 4

Prepare the chocolate coating: In a microwave-safe bowl, melt the dark chocolate in 20-second intervals, stirring in between until smooth and completely melted.

Step 5

Form the clusters: Line a baking sheet with parchment paper. Using a spoon, drop spoonfuls of the caramel-coated pecans onto the parchment paper, forming small clusters.

Step 6

Coat with chocolate: Once all the pecan clusters are formed, drizzle or spoon the melted dark chocolate over each cluster, ensuring the chocolate covers most of the caramel and pecans.

Step 7

Set the clusters: Allow the clusters to cool at room temperature for about 30 minutes, or until the chocolate has set. If you prefer quicker results, you can place them in the fridge for 15 minutes.

Step 8

Add sea salt: Once the chocolate has set, lightly sprinkle a pinch of sea salt over the clusters for a salty contrast to the sweet caramel and chocolate.

Step 9

Serve and enjoy: Once completely set, your New Orleans Pecan Clusters are ready to be enjoyed! Serve them at room temperature or store them in an airtight container for up to a week.