Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line two large rimmed sheet pans with parchment paper.
- In a medium bowl, toss the raw pecan halves with 2 tablespoons of melted unsalted butter until evenly coated.
- Spread the buttered pecans in a single layer on one sheet pan and bake for 7 to 9 minutes until fragrant and amber brown.
- Remove the pecans from the oven and allow them to cool completely on the pan at room temperature.
- Arrange the cooled pecans on the second parchment-lined sheet pan into 24 clusters of 3 to 4 cross-patterned halves.
- In a heavy saucepan over low heat, combine the unwrapped caramels and 2 tablespoons of heavy cream.
- Cook the caramel mixture, stirring continuously with a silicone spatula, for 5 to 7 minutes until completely melted and smooth (175°F to 180°F).
- Remove the caramel from heat and let rest for 2 minutes to thicken slightly to a warm honey consistency.
- Spoon 1 tablespoon of warm caramel over the center of each pecan cluster, ensuring it binds the nuts together.
- In a heatproof glass bowl set over a saucepan of simmering water, combine the chocolate chips and 1 teaspoon of vegetable shortening.
- Stir the chocolate constantly until 80% melted, then remove from heat and stir until completely smooth and glossy.
- Spoon 1 tablespoon of melted chocolate directly over the caramel core of each cluster, letting it pool slightly.
- Sprinkle a few flakes of sea salt over the top of each chocolate-covered cluster while the chocolate is still warm.
- Allow the clusters to set at cool room temperature (65°F to 68°F) for 45 minutes until the chocolate and caramel are firm.
Notes
To speed up assembly, organize pecans into four-pointed stars on parchment before heating caramel.
If doubling the recipe, melt caramel in two separate smaller batches to prevent premature hardening.
For high-altitude kitchens above 3,000 feet, reduce caramel cook time by 1 minute to keep it soft.