Description
These New Orleans Pecan Clusters are a rich, buttery treat featuring toasted pecans coated in a creamy caramelized sugar mixture. With a crisp texture and deep flavors of brown sugar and vanilla, these clusters make a perfect sweet snack or gift.
Ingredients
Scale
Ingredients
- 2 cups pecan halves
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat and Toast Pecans: Preheat your oven to 350°F (175°C). Spread the pecan halves evenly on a baking sheet and toast them for 5-7 minutes until they become fragrant and slightly darker in color.
- Chop Pecans (Optional): Once toasted, chop the pecans if you prefer smaller clusters, otherwise leave them whole.
- Combine Ingredients: In a heavy-bottomed saucepan, add the granulated sugar, light brown sugar, unsalted butter, heavy cream, and salt. Stir the mixture well to combine all ingredients.
- Cook the Mixture: Place the saucepan over medium heat and stir constantly. Cook until the mixture reaches 235°F (113°C), which is the “soft ball” stage in candy making. This ensures the right consistency for the clusters.
- Add Vanilla and Pecans: Remove the saucepan from heat and stir in the vanilla extract and toasted pecans until the nuts are fully coated with the caramel mixture.
- Form Clusters and Cool: Spoon drops of the mixture onto a parchment paper-lined baking sheet. Let the clusters cool completely at room temperature until they harden.
Notes
- Make sure to stir constantly during cooking to prevent burning.
- Use a candy thermometer to accurately monitor the temperature for best results.
- Clusters can be stored in an airtight container for up to two weeks.
- Optional: chop pecans for smaller, bite-sized clusters.
