Chocolate Pecan Turtle Clusters

Step 1: Toast the Pecans

The first step is to toast the pecans, which deepens their flavor and brings out their natural oils, making them irresistibly fragrant. Follow these instructions:

1. Place the pecans in a large skillet over medium-high heat.
2. Stir occasionally for even toasting. Once the pecans begin to darken slightly and release a warm, nutty aroma, remove them from the heat.
3. Transfer the pecans to a plate to cool while you prepare the rest of the ingredients.

Tip: Keep a close eye on the pecans while toasting, as they can go from perfectly toasted to burnt quite quickly. Stirring frequently will help prevent any scorching.

Step 2: Prepare the Baking Sheets

While the pecans cool, set up your workspace to make assembling the clusters easy.

1. Line two large cookie sheets with parchment paper and lightly spray with cooking spray.
2. Arrange the toasted pecans into small clusters of about three pecans each, spacing each cluster at least an inch apart. This space gives room for the caramel and chocolate to settle neatly around each cluster.

Step 3: Make the Caramel

Homemade caramel is one of the most rewarding parts of this recipe, adding a luxurious texture and buttery sweetness to each cluster. Here’s how to make it:

1. In a medium saucepan, melt the butter over medium-high heat.
2. Once melted, add the brown sugar, corn syrup, and sweetened condensed milk.
3. Stir continuously as the mixture heats, bringing it to a simmer. Use a candy thermometer to monitor the temperature and continue stirring to prevent any burning.
4. Cook until the caramel reaches a temperature of 235-240°F (soft-ball stage). Remove from the heat once it reaches about 234°F, as it will continue to rise a few degrees from residual heat.
5. Stir in the vanilla extract to enhance the caramel’s aroma and flavor.

Tip: Be patient when making caramel. It requires constant stirring, but the reward is a smooth, creamy caramel that holds the clusters together perfectly.

Step 4: Drizzle the Caramel

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