Pecan Caramel Clusters Recipe
- 1 package (14 ounces) caramels
- 2 tablespoons water
- 2 tablespoons butter
- 2 cups coarsely chopped pecans
- 4 ounces white candy coating, coarsely chopped
- 4 ounces dark chocolate candy coating, coarsely chopped
- 1. In a microwave-safe bowl, combine the caramels, water and butter. Microwave, uncovered, on high for 3 to 3-1/2 minutes, stirring every 30 seconds. Stir in pecans.
- 2. Drop by tablespoonfuls onto greased baking sheets. Freeze for 15-20 minutes or until set.
- 3. In a microwave-safe bowl, combine candy coatings. Microwave, uncovered, on high for 1-2 minutes, stirring every 15 seconds; stir until smooth. Dip caramel clusters in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Chill until firm. Yield: about 2 pounds.
1 each: 152 calories, 10g fat (4g saturated fat), 3mg cholesterol, 40mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 1g protein.
Reviews for Pecan Caramel Clusters
"These are so good! I discovered that if you put them out of parchment paper they don't stick. I did one pan on parchment and the other on foil. As mentioned by others, it sticks terribly. I ended up wiping a damp warm cloth on the back of the foil and they finally came off. Also if they start getting sticky put them back in the freezer for a few min."
"Very tasty pecan clusters. Can't go wrong with caramel, pecans and chocolate!"
"This has been a favorite in my house since the very first time I made them. I made a batch for my family for Valentine's Day, and my daughter's comment was, "Who BUYS chocolates? These are amazing!" I use 5 oz. each of white and semisweet coatings, and I generally get about 32 candies out of one batch."
"These are so easy to make. I've been making them for my husband for Valentines Day for about 10 years.i did have problems with the wax paper sticking to the candy. I think it was because I left them in the freezer overnight instead for 15-20 minutes. Plus I now used those baking sheets and lightly sprayed butter spray oil on the baking sheets. They came loose so much better."
"I JUST MADE THESE WERE SO easy TO MAKE AND BETTER TO EAT!"
"I JUST MADE THESE WERE easy AND GREAT!"
"I have been making these for years now and I love them. Sometimes, I use peanuts in place of pecans, a great holiday treat. Also easy to whip up!"
"One of the best additions to my holiday cookie trays!"
"I have never left a review before but this recipe deserves one! Awesome!!"
"so easy to make! loves mixing the pecans and caramel together. this way u get the flavor in every bite mmmmm"
"This is one of the best chocolates I have ever eaten and very easy to make. I would make these before I would buy any box of chocolates. I use white bark candy coating and semisweet chocolate chips...the taste is really good. I place the candy in the freezer to chill and they come off the wax paper very well. I store them in a candy box in the fridge."
"This is one of the best chocolates I ever ate and very easy to make. I would make these before I would buy any box of chocolates."
"Definitley, not sure why this did not post last week. But; my questions is....how can i eliminate the white film that covers these after they've been stored in a container? Am I using the wrong kind of container?"
"I have been making this recipe for about 5 years and LOVE them and so does everyone else. However, I usually use 6 oz of each type of candy coating to get enough "coverage" on the pecans. Also, the wax papers will STICK, using a silicone mat makes ALL the difference and the candies will come off with ease. Good enough to give for gifts and get rave reviews!"
"I am having great trouble removing the caramel clusters from the waxed paper. All I am getting is mess with wax paper bits in it. What am I doing wrong?"
"I made these last year to rave reviews and was planning this time to follow the advice in the comment above-forgot of course. There's always next year!"
"These are absolutly so much better than the boxed turtles you buy in the stores !! A litte bit easier way to get your clusters, is to just pour your caramel mixture onto a greased foil lined cookie sheet, place in the fridge overnight or til completely chilled, cut with a small cookie cutter, then place in freezer for 15 to 20 min. then dip in the chocolate. This is a BIG, BIG time saver. Remember, the shapes do not have to be perfect. Thanks for the recipe,From another KY. Cook"