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1. Toast the Pecans:
Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5–7 minutes, stirring halfway. Let cool.
2. Make the Caramel:
In a medium saucepan, melt butter over medium heat. Add brown sugar and stir until dissolved. Slowly pour in heavy cream, whisking constantly. Cook for 4–5 minutes, or until the mixture thickens. Remove from heat and stir in vanilla extract.
3. Assemble the Clusters:
Line a baking sheet with parchment paper. Arrange small clusters of pecans (about 4–5 pecans each). Spoon a dollop of caramel over each cluster, making sure the pecans stick together.
4. Add the Chocolate:
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