These New Orleans Pecan Clusters are the perfect balance of rich, buttery caramel and crunchy pecans. The combination of toasted pecans coated in a sweet, golden caramel sauce creates a melt-in-your-mouth treat.
Ingredients:
- 1 cup pecan halves
- 1/2 cup dark brown sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C).
- Spread the pecan halves on a baking sheet and toast them in the oven for 5-7 minutes, or until fragrant. Remove and set aside.
- In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly.
- Bring the mixture to a simmer, cooking for about 3-4 minutes until the sugar has dissolved and the caramel begins to thicken.
- Stir in the vanilla extract, then remove the saucepan from the heat.
- Gently toss the toasted pecans in the caramel mixture until they are evenly coated.
- Spoon clusters of the pecans and caramel onto a parchment-lined baking sheet.
- Allow the clusters to cool and harden for at least 30 minutes before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 220 kcal | Servings: 12 clusters
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