Chocolate Caramel Pecan Clusters

By Jacky H

Ingredients

• 2 1/2 cups whole pecans
• 1/2 cup butter
• 1 cup brown sugar
• 1/2 cup light corn syrup
• 7 ounces eagle brand sweetened condensed milk (1/2 of a 14 oz can)
• 1/2 tsp vanilla
• 1 package milk chocolate chips (12 ounces)
• 1/2 tsp shortening (butter flavored crisco)

Preparation

Step 1

Toss the pecans into a large skillet. Toast them over medium/high heat stirring occasionally until they have darkened just a bit. Around 2-3 minutes

Line 2 large cookie sheets with parchment paper and spray with cooking spray.

Arrange pecans 3-5 depending on the size leaving 1 inch between each cluster.

Caramel: Put 1/2 cup butter into a sauce pan. Melt over medium heat. Add brown sugar, corn syrup and condensed milk to the pan. Increase the heat a bit and stir it continually. Cook and stir until it reaches 235 degrees.

Stir in vanilla

Carefully drizzle about 1 1/2 tsp of caramel over each cluster. You will want to work quickly as the caramel will begin to set up. Be sure there is caramel touching all of the nuts in the cluster.

Melt the shortening with the milk chocolates.

Spoon about 1 1/2 tsp of chocolate over the top of the caramel and nuts. Swirl around along the top making a pretty swoop with your spoon.

Allow the chocolate to set up. Once it has hardened and cooled you can serve them immediately or transfer them to an air tight container