Toasted Pecan Clusters
Submitted by melbrimc
Butter-toasted pecans coated in melted chocolate candy coating and dropped into crunchy clusters. Just 3 ingredients, 3 dozen pieces, and pure holiday candy tray gold.
YIELD
3 dozenPREP
15 minCOOK
40 minREADY
1 hrsThree ingredients. One hour. Three dozen chocolate pecan clusters that’ll disappear before they even cool completely.
The pecans get butter-toasted in the oven first, which transforms them from plain nuts into something deeply fragrant and caramelized. Stirring every ten minutes ensures they brown evenly without scorching.
Once toasted, they get folded into melted chocolate candy coating and dropped by spoonfuls onto wax paper. As the chocolate sets, each cluster hardens into a glossy, crunchy bite of buttery pecan goodness.
Box them up for gifts or pile them on a candy tray. Either way, make a double batch.
Pro Tips
- Stir the pecans every 10 minutes while they toast. Skip this and the ones on the edges will burn while the center ones stay raw.
- Let the melted coating cool for 2 minutes before adding the pecans. Too hot and it slides right off. Slightly cooled, it clings and coats evenly.
- Work fast when dropping the clusters. Once the chocolate starts to set in the bowl, it gets clumpy and hard to spoon.
Ingredients
Directions
Melt butter in a 15×10×1 inch jellyroll pan.
Spread pecans evenly in pan.
Bake at 300℉ (150℃). for 30 minutes, stirring every 10 minutes.
Place candy coating in top of a double boiler, bring water to a boil.
Reduce heat to low; cook until coating melts.
Cool 2 minutes, add pecans, and stir until coated.
Drop by rounded teaspoonfuls onto wax paper. Let cool.
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