ADVERTISEMENT
- If using store-bought caramel, melt it in a small saucepan over medium-low heat with 2 tablespoons of heavy cream, stirring occasionally until smooth.
- If making homemade caramel: In a saucepan over medium heat, melt 1/2 cup unsalted butter and 1 cup brown sugar, stirring constantly. Once melted, bring it to a gentle boil for 3-4 minutes. Stir in 1/4 cup heavy cream and continue to cook for another 2 minutes until thickened. Remove from heat and let it cool slightly.
3. Prepare the Chocolate:
- In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring in between, until fully melted and smooth. You can also melt the chocolate over a double boiler if preferred.
- Once melted, stir in the vanilla extract, if using, for extra flavor.
4. Assemble the Clusters:
- Line a baking sheet with parchment paper or a silicone mat.
- On the prepared sheet, place small clusters of 5-6 pecan halves, arranging them into small mounds that are close together (but not touching).
- Spoon a small amount of the warm caramel over the pecans (about a teaspoon per cluster). Be careful not to overfill, as it will spread.
- Drizzle the melted chocolate over the caramel and pecans, ensuring the clusters are well-coated.
5. Let the Clusters Set:
- Allow the clusters to cool at room temperature for about 30 minutes. If you want them to set faster, place them in the refrigerator for 10-15 minutes until the chocolate hardens.
6. Serve or Store:
- Once the clusters are set, they’re ready to enjoy! Optionally, sprinkle a pinch of sea salt over the top of each cluster for an added flavor boost.
- Store the clusters in an airtight container at room temperature for up to a week, or refrigerate them if you prefer them firmer.
These Chocolate Pecan Turtle Clusters are a perfect combination of crunchy, creamy, and chocolatey, with a satisfying sweetness and a hint of saltiness. They’re an indulgent treat that’s sure to impress anyone who tries them. Enjoy!
