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1. Toast the Pecans:
Preheat oven to 350°F (175°C). Spread pecans evenly on a baking sheet and toast for about 7-8 minutes until fragrant. Let them cool.
2. Make the Caramel:
In a saucepan over medium heat, melt butter. Add brown sugar and stir until fully combined. Slowly whisk in the heavy cream, and bring the mixture to a boil. Let it simmer for about 3-4 minutes, stirring constantly, until thickened. Remove from heat and stir in vanilla extract and salt. Set aside to cool slightly.
3. Assemble the Clusters:
Line a baking sheet with parchment paper. Arrange small piles of 4-5 pecans each, spaced about an inch apart. Spoon a dollop of the caramel mixture over each pecan cluster, ensuring the nuts are coated.
4. Add the Chocolate:
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