New Orleans Pecan Clusters
Buttery, caramel-coated pecans with a hint of vanilla—these chewy New Orleans Pecan Clusters are perfect for gifting or indulging!
Ingredients
- 2 cups pecan halves
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 vanilla extract
- ¼ salt
Instructions
- Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 5–7 minutes until fragrant. Chop them if you prefer smaller pieces.
- Make the Caramel Base: In a heavy-bottomed saucepan, combine granulated sugar, brown sugar, butter, heavy cream, and salt. Stir over medium heat until everything is well mixed.
- Cook to Perfection: Stir constantly as the mixture melts and bubbles. Use a candy thermometer and remove from heat when it reaches 235°F (113°C).
- Add the Pecans & Flavor: Stir in vanilla extract and toasted pecans, making sure they’re fully coated in the caramel.
- Form the Clusters: Drop spoonfuls of the mixture onto a parchment-lined baking sheet, shaping into bite-sized clusters.