I’ve now been making these for 30 years. My mom made them for 20 years before me. They are the BEST. There hasn’t been a single person in all my years baking that hasn’t loved them.
Ingredients
- 2 cups pecan halves (raw or roasted)
- 1 cup soft caramels
- 2 tbsp heavy cream or milk
- 1 ½ cups semi-sweet or dark chocolate chips
- 1 tbsp coconut oil or butter (optional)
- Sea salt flakes (optional)
Instructions
- Toast pecans (optional): 350°F for 6–8 min, cool.
- Arrange pecans in clusters of 3–4 on a parchment-lined sheet.
- Melt caramel with cream; spoon onto pecan clusters and let set 10–15 min.
- Melt chocolate with coconut oil; spoon over caramel-pecan clusters, sprinkle sea salt if desired.
- Chill 30–45 min until set. Store in airtight container.
Tips: Use milk/white chocolate for variety, homemade caramel for extra touch, or add crushed pretzels/toffee for crunch.