Set the oven temperature to 350°F, or 175°C. Toast the nuts, spreading them out on a baking sheet, for about 7 to 10 minutes, or until they release their aromatic aroma. Give them a little time to cool.
Melt the butter in a medium saucepan set over medium heat. Brown sugar and heavy cream should be stirred in. To thicken, bring the ingredients to a low boil and simmer, stirring constantly, for three to four minutes.
After you’ve added the salt and vanilla extract to the caramel mixture, take it off the heat.
Put 4-5 pecans into clusters on a baking sheet lined with parchment paper.
Pour a little caramel over each cluster of pecans and let it sit for a minute to solidify.
Stir the chocolate chips occasionally while they melt in a basin that can be heated in the microwave for 30 seconds at a time.
If you’d like, you may spoon or drizzle the melted chocolate over the caramel-pecan clusters. If you want to add a little salt, you can sprinkle some on top.
Let the clusters set at room temperature or, for a quicker set, put them in the fridge.
For presentation, place the Chocolate Pecan Turtle Clusters on a pretty platter or place them in a gift box that has been lined with parchment paper. White chocolate drizzled over the top creates a stunning contrast and adds a finishing touch.
The crunchy, sweet, and salty flavors of these Chocolate Pecan Turtle Clusters are irresistible. Their sophisticated appearance and delicious flavor will make them a go-to for parties and everyday eating. With each mouthful, savor the irresistible combination of caramel and chocolate.
