Ingredients
Equipment
Method
Instructions
- Line a baking sheet with parchment paper.
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- If using store-bought caramel, heat gently until pourable; homemade can be made from sugar and butter.
- In a bowl, mix toasted pecans with melted chocolate until well coated.
- Scoop clusters onto the lined baking sheet and shape as desired.
- Drizzle warm caramel over each cluster and sprinkle with sea salt.
- Allow to cool until set before enjoying.
Nutrition
Notes
Store clusters in an airtight container at room temperature for up to a week. Refrigerate for longer storage but allow to come to room temperature before serving for the best texture.