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Chocolate-Caramel Pecan Clusters

Recipe information

  • Yield

    Makes 12

Ingredients

1 cup pecan halves (3 1/4 ounces)
12 soft caramel candy cubes
1 1/2 ounces bittersweet chocolate, broken into 12 pieces (1/2 inch each)

Preparation

  1. Step 1

    Preheat the oven to 350°F. Arrange the pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Remove from the oven (leave the oven on); set aside 36 pecans on the baking sheet. Finely chop the remaining pecans (for about 1/4 cup); set aside.

    Step 2

    When the pecans are cool enough to handle, make 12 clusters by arranging 2 pecans vertically, side by side, below 1 pecan placed horizontally. Gently flatten each caramel; place 1 on top of each cluster. Bake the clusters 5 minutes. Remove from the oven (leave the oven on).

    Step 3

    Place 1 piece of chocolate on top of each cluster. Return to the oven; bake until the chocolate begins to melt, 1 to 2 minutes. Remove from the oven. With the back of a spoon, gently spread the chocolate over the caramel without completely covering it.

    Step 4

    Sprinkle the clusters with the reserved chopped pecans. Refrigerate until set, about 15 minutes. Bring to room temperature before serving.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsDessertCandyAmericanPecanNutChocolateGluten Free5 Ingredients or FewerEasyBakingCookbooks
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