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Pecan Clusters
Recipe Summary
Yield: Makes about 24 Clusters
Ingredients
Ingredient Checklist
2 1/4 cups sugar
3/4 cup whole milk
1/2 teaspoon salt
1/4 cup water
9 ounces pecan halves, toasted (2 1/4 cups)
2 1/2 ounces (5 tablespoons) unsalted butter, cut into small pieces
2 teaspoons pure vanilla extract
1 tablespoon plus 1 teaspoon dark rum
12 ounces bittersweet chocolate, melted
Cook's Notes
Pecan clusters will keep, covered, for up to 5 days.
Gallery
Pecan Clusters
Recipe Summary
Yield: Makes about 24 Clusters
Gallery
Pecan Clusters
Pecan Clusters
Pecan Clusters
Recipe Summary
Yield: Makes about 24 Clusters
Recipe Summary
Yield: Makes about 24 Clusters
Yield: Makes about 24 Clusters
Makes about 24 Clusters
Ingredients
Ingredients
- 2 1/4 cups sugar
- 3/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 cup water
- 9 ounces pecan halves, toasted (2 1/4 cups)
- 2 1/2 ounces (5 tablespoons) unsalted butter, cut into small pieces
- 2 teaspoons pure vanilla extract
- 1 tablespoon plus 1 teaspoon dark rum
- 12 ounces bittersweet chocolate, melted
Directions
Bring 1 1/2 cups sugar, the milk, and salt to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat (mixture may look separated).
Bring water and remaining 3/4 cup sugar to a boil in a medium saucepan over medium-high heat. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until sugar begins to turn light gold, about 5 minutes. Swirl pan, then cook until caramel turns amber, about 2 minutes. Immediately remove pan from heat. Carefully stir in milk mixture (liquid may bubble up), then pecans. Place pan over medium heat, and cook, stirring often, until caramel registers 242 degrees on a candy thermometer, about 7 minutes.
Remove pan from heat, and stir in butter, vanilla, and rum. Continue stirring until caramel cools and becomes very thick and difficult to stir, about 10 minutes. Drop small mounds of caramel onto a baking sheet lined with a nonstick baking mat, and let cool.
Place melted chocolate in a medium bowl. Using an offset spatula, dip bottom of each pecan cluster into chocolate, leaving top partially undipped. Place dipped pecan clusters on a parchment-lined baking sheet, and let stand until chocolate is set.
Cook's Notes
Pecan clusters will keep, covered, for up to 5 days.
Cook’s Notes
Pecan clusters will keep, covered, for up to 5 days.
Reviews (10)
Add Rating & Review
47 Ratings
5 star values:
14
4 star values:
18
3 star values:
9
2 star values:
6
1 star values:
0
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Reviews (10)
Add Rating & Review
47 Ratings
5 star values:
14
4 star values:
18
3 star values:
9
2 star values:
6
1 star values:
0
Add Rating & Review
47 Ratings
5 star values:
14
4 star values:
18
3 star values:
9
2 star values:
6
1 star values:
0
47 Ratings
5 star values:
14
4 star values:
18
3 star values:
9
2 star values:
6
1 star values:
0
47 Ratings
5 star values:
14
4 star values:
18
3 star values:
9
2 star values:
6
1 star values:
0
- 5 star values:
- 14
- 4 star values:
- 18
- 3 star values:
- 9
- 2 star values:
- 6
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
02/10/2011
I made these and they taste delicious but as someone else said, they were kind of grainy. They are more fudge-like than chewy caramel so I am calling them caramel pecan fudge clusters so people expect that fudge graininess when they bite into them. I looked at this persons recipe (http://www.sophisticatedgourmet.com/2010/12/walnut-pecan-clusters/) to see if she did anything differently - she only used 1/4 cup of milk so maybe I will try that next time.
Martha Stewart Member
Rating: Unrated
12/31/2010
Sounds too difficult for me. I am not a candy maker or baker in the least way.
Martha Stewart Member
Rating: Unrated
12/21/2008
Also, the recipe doesn't called for tempered chocolate, but if you don't temper it, the chocolate will never set.
Martha Stewart Member
Rating: Unrated
12/21/2008
This recipe is not "easy" by any means. My caramel failed twice. The first time, it crystallized and became a fudge-like substance. The second time, it had the desired texture, but it never set and stayed sticky. I had to put it in the freezer to be able to dip it in the chocolate. Then, when I did, the caramel melted and blended with the chocolate. I would advise everyone against trying to make this recipe.
Martha Stewart Member
Rating: Unrated
12/20/2008
do you need the rum? bc i don't have any...
Martha Stewart Member
Rating: Unrated
12/19/2008
I made them, they tasted great, but the carmel was grainy, any suggestions?
Martha Stewart Member
Rating: Unrated
12/15/2008
HAS ANYONE MADE THESE? TURN OUT? TASTE?
Martha Stewart Member
Rating: Unrated
12/13/2008
you are making the carmel, with the sugar, then the vanilla, butter and rum.
Martha Stewart Member
Rating: Unrated
12/11/2008
HOW MUCH CARAMEL? IT ISN'T IN THE RECIPE?
Martha Stewart Member
Rating: Unrated
02/10/2011
I made these and they taste delicious but as someone else said, they were kind of grainy. They are more fudge-like than chewy caramel so I am calling them caramel pecan fudge clusters so people expect that fudge graininess when they bite into them. I looked at this persons recipe (http://www.sophisticatedgourmet.com/2010/12/walnut-pecan-clusters/) to see if she did anything differently - she only used 1/4 cup of milk so maybe I will try that next time.
Rating: Unrated
Rating: Unrated
12/31/2010
Sounds too difficult for me. I am not a candy maker or baker in the least way.
Rating: Unrated
12/21/2008
Also, the recipe doesn't called for tempered chocolate, but if you don't temper it, the chocolate will never set.
This recipe is not "easy" by any means. My caramel failed twice. The first time, it crystallized and became a fudge-like substance. The second time, it had the desired texture, but it never set and stayed sticky. I had to put it in the freezer to be able to dip it in the chocolate. Then, when I did, the caramel melted and blended with the chocolate. I would advise everyone against trying to make this recipe.
Rating: Unrated
12/20/2008
do you need the rum? bc i don't have any...
Rating: Unrated
12/19/2008
I made them, they tasted great, but the carmel was grainy, any suggestions?
Rating: Unrated
12/15/2008
HAS ANYONE MADE THESE? TURN OUT? TASTE?
Rating: Unrated
12/13/2008
you are making the carmel, with the sugar, then the vanilla, butter and rum.
Rating: Unrated
12/11/2008
HOW MUCH CARAMEL? IT ISN'T IN THE RECIPE?
All Reviews for Pecan Clusters
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pecan Clusters
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
