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Ingredients:
2 cups pecan halves
2 bags (12 oz each) chocolate chips
25 individually wrapped caramels, unwrapped
2 tablespoons water
½ cup butter, softened
Preparation:
Preheat your oven to 350°F (175°C). Spread pecan halves on a baking sheet.
Toast pecans in the oven until they’re fragrant and lightly browned, about 7 minutes.
Melt chocolate chips in a double boiler over simmering water. Stir frequently with a rubber spatula to prevent burning.
Line a second baking sheet with foil and grease it with some of the softened butter.
In a saucepan, combine caramels, water, and remaining butter. Cook over low heat, stirring occasionally, until the caramels melt into a smooth mixture. Stir in the toasted pecans.
Spoon dollops of the caramel-pecan mixture onto the prepared baking sheet. Allow them to cool and harden.
Drizzle or spoon the melted chocolate over the caramel-nut clusters.
Refrigerate the clusters for about 1 hour to set the chocolate.
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