If you’re in the mood for a decadent, bite-sized treat that combines the perfect balance of sweet, nutty, and chocolaty, then these New Orleans Pecan Clusters are just what you need. With their crunchy pecans coated in smooth caramel, drenched in chocolate, and lightly sprinkled with sea salt, these clusters are a true Southern delicacy. Whether you’re serving them at a family gathering, gifting them to friends, or just indulging in a little something sweet, these pecan clusters will satisfy your cravings in the best way possible.
What makes New Orleans Pecan Clusters so special is the combination of textures and flavors. The rich caramel melts in your mouth, the pecans provide a satisfying crunch, and the dark chocolate coating adds just the right amount of sweetness. The sea salt sprinkled on top brings the perfect finishing touch, balancing the richness of the chocolate and caramel. Plus, they’re easy to make, so you can whip up a batch of these clusters in no time!
I first made these New Orleans Pecan Clusters during a trip to New Orleans, where I fell in love with the famous pralines. I wanted to create a homemade version that would bring a little bit of that Southern charm into my kitchen. After experimenting with a few ingredients, I finally came up with the perfect recipe. These clusters have since become a staple in my home, and they never fail to impress. They’re the perfect treat to share with family and friends, and they always leave everyone asking for more!
Why These New Orleans Pecan Clusters Will Be Your New Favorite Sweet Treat
- Perfect balance of flavors: The sweet caramel, rich chocolate, and salty sea salt create a perfectly balanced flavor profile.
- Crispy and crunchy: The pecans provide a satisfying crunch that pairs beautifully with the smooth caramel and chocolate.
- Easy to make: With just a few simple ingredients, these clusters come together quickly, making them perfect for gifting or enjoying as a snack.
- Southern charm: Inspired by classic New Orleans pralines, these pecan clusters bring a touch of Southern sweetness to your home.
How to Make New Orleans Pecan Clusters
- Prepare the pecans: Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet in a single layer and toast them in the oven for about 5-7 minutes, or until fragrant. Be sure to watch them closely so they don’t burn. Once toasted, set them aside to cool.
- Make the caramel: In a medium saucepan, melt the granulated sugar over medium heat. Stir constantly until the sugar begins to melt and turn amber. Carefully add the heavy cream, butter, and vanilla extract, stirring continuously until the caramel is smooth and the sugar is completely dissolved. Continue cooking for about 2-3 minutes to thicken the caramel. Remove from heat and allow it to cool slightly.
- Combine the pecans and caramel: Place the cooled toasted pecans in a large bowl. Pour the caramel over the pecans, gently stirring to coat them evenly. Be careful as the caramel will be hot.
- Prepare the chocolate coating: In a microwave-safe bowl, melt the dark chocolate in 20-second intervals, stirring in between until smooth and completely melted.
- Form the clusters: Line a baking sheet with parchment paper. Using a spoon, drop spoonfuls of the caramel-coated pecans onto the parchment paper, forming small clusters.
- Coat with chocolate: Once all the pecan clusters are formed, drizzle or spoon the melted dark chocolate over each cluster, ensuring the chocolate covers most of the caramel and pecans.
- Set the clusters: Allow the clusters to cool at room temperature for about 30 minutes, or until the chocolate has set. If you prefer quicker results, you can place them in the fridge for 15 minutes.
- Add sea salt: Once the chocolate has set, lightly sprinkle a pinch of sea salt over the clusters for a salty contrast to the sweet caramel and chocolate.
- Serve and enjoy: Once completely set, your New Orleans Pecan Clusters are ready to be enjoyed! Serve them at room temperature or store them in an airtight container for up to a week.
Tips
- If you prefer a sweeter treat, you can use milk chocolate instead of dark chocolate.
- For a festive touch, drizzle the clusters with white chocolate or sprinkle them with finely chopped candied pecans.
- Be sure to toast the pecans first to bring out their rich, nutty flavor before coating them in caramel.
Substitutions and Variations
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- Nuts: While pecans are traditional, you can substitute them with walnuts or almonds for a different flavor.
- Chocolate: Use chocolate chips, chopped chocolate, or even chocolate melts for easy coating.
- Vegan: Use dairy-free butter and coconut cream in place of heavy cream to make this recipe vegan-friendly.
Make a Healthier Version
- Lower Sugar: Substitute the granulated sugar with a sugar alternative like monk fruit sweetener or stevia for a lower-sugar version.
- Lower Fat: Reduce the amount of butter in the caramel or use a lighter cream alternative.
- Gluten-Free: This recipe is naturally gluten-free, so you can enjoy it without any adjustments if you follow a gluten-free diet.
And there you have it! These New Orleans Pecan Clusters are a perfect blend of sweet, nutty, and chocolaty goodness. Whether you’re serving them at a gathering or enjoying them with a cup of coffee, they’re sure to be a hit. Don’t forget to let us know how your clusters turn out, and check out some of our other delicious Southern-inspired recipes!
Frequently Asked Questions:
- Can I make these clusters ahead of time?
Yes, you can make them ahead of time and store them in an airtight container for up to a week. - Can I use salted butter for the caramel?
Yes, you can, but be sure to reduce the amount of sea salt sprinkled on the clusters to avoid making them too salty. - Can I use other nuts?
Absolutely! Walnuts, almonds, or cashews work beautifully as alternatives. - How do I store leftover clusters?
Store them in an airtight container at room temperature for up to a week, or refrigerate them for longer storage. - Can I freeze New Orleans Pecan Clusters?
Yes, you can freeze them for up to a month. Just store them in a sealed container or freezer bag to keep them fresh. - Can I use light or fat-free cream?
For the best texture and flavor, use full-fat cream, but you can experiment with lighter versions if you prefer. - How long do the clusters take to set?
They usually take about 30 minutes at room temperature, or 15 minutes in the fridge. - Can I add vanilla extract to the chocolate coating?
Yes, a few drops of vanilla extract can enhance the flavor of the chocolate. - Can I make these clusters without chocolate?
Yes, you can make caramel-coated pecans without the chocolate for a simpler version. - How do I make sure the caramel isn’t too runny?
Make sure the caramel has been cooked for at least 2-3 minutes after adding the cream to thicken it before coating the pecans. - Can I make a bigger batch?
Yes, simply double or triple the ingredients to make a larger batch. - Can I drizzle white chocolate on top?
Yes! A drizzle of white chocolate over the dark chocolate adds a beautiful contrast and extra sweetness.
New Orleans Pecan Cluster
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1 cup 1 unsalted pecan halves
1/2 cup 1/2 granulated sugar
1/4 cup 1/4 heavy cream
2 tbsp 2 unsalted butter
1/2 tsp 1/2 vanilla extract
1/2 cup 1/2 dark chocolate chips or chopped dark chocolate
Sea salt for sprinkling (optional)
Directions
- Prepare the pecans: Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet in a single layer and toast them in the oven for about 5-7 minutes, or until fragrant. Be sure to watch them closely so they don’t burn. Once toasted, set them aside to cool.
- Make the caramel: In a medium saucepan, melt the granulated sugar over medium heat. Stir constantly until the sugar begins to melt and turn amber. Carefully add the heavy cream, butter, and vanilla extract, stirring continuously until the caramel is smooth and the sugar is completely dissolved. Continue cooking for about 2-3 minutes to thicken the caramel. Remove from heat and allow it to cool slightly.
- Combine the pecans and caramel: Place the cooled toasted pecans in a large bowl. Pour the caramel over the pecans, gently stirring to coat them evenly. Be careful as the caramel will be hot.
- Prepare the chocolate coating: In a microwave-safe bowl, melt the dark chocolate in 20-second intervals, stirring in between until smooth and completely melted.
- Form the clusters: Line a baking sheet with parchment paper. Using a spoon, drop spoonfuls of the caramel-coated pecans onto the parchment paper, forming small clusters.
- Coat with chocolate: Once all the pecan clusters are formed, drizzle or spoon the melted dark chocolate over each cluster, ensuring the chocolate covers most of the caramel and pecans.
- Set the clusters: Allow the clusters to cool at room temperature for about 30 minutes, or until the chocolate has set. If you prefer quicker results, you can place them in the fridge for 15 minutes.
- Add sea salt: Once the chocolate has set, lightly sprinkle a pinch of sea salt over the clusters for a salty contrast to the sweet caramel and chocolate.
- Serve and enjoy: Once completely set, your New Orleans Pecan Clusters are ready to be enjoyed! Serve them at room temperature or store them in an airtight container for up to a week.
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