Description
These New Orleans Pecan Clusters are a classic Southern treat featuring buttery pecans coated in a rich caramel candy shell. Made with brown and granulated sugars, heavy cream, and a hint of vanilla, these praline-style clusters offer a perfect balance of sweet and nutty flavors. They are easy to make on the stovetop and are perfect for holiday gifts or special occasions.
Ingredients
Scale
Ingredients
- 2 cups pecan halves
- 1 cup granulated sugar
- ½ cup light brown sugar (packed)
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper and set it aside to cool the clusters once formed.
- Cook sugar mixture: In a medium saucepan over medium heat, combine granulated sugar, brown sugar, and heavy cream. Stir continuously until the mixture comes to a gentle boil, ensuring the sugars fully dissolve.
- Add butter and cook to soft ball stage: Add the unsalted butter to the boiling mixture and continue to stir. Cook until the mixture reaches 240°F on a candy thermometer, which is the soft ball stage, about 8 to 10 minutes.
- Remove from heat and add flavorings: Remove the saucepan from heat. Stir in vanilla extract and salt to infuse flavor into the candy base.
- Fold in pecans: Quickly fold in the pecan halves, stirring to coat all nuts evenly with the hot candy mixture.
- Form clusters: Using a spoon, drop spoonfuls of the coated pecans onto the prepared baking sheet to form individual clusters.
- Cool and set: Allow the clusters to cool completely at room temperature until firm and set, approximately 30 minutes.
- Store: Once cooled, store the pecan clusters in an airtight container to maintain freshness.
Notes
- For extra depth of flavor, toast the pecans in a dry skillet before adding them to the candy mixture.
- These pecan clusters make wonderful holiday treats or homemade gifts.
- Be careful when cooking sugar mixtures as they are very hot; use a candy thermometer for accuracy.
