Tipsy Pecan Clusters

Tipsy Pecan Clusters

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  • Prep Time


  • Total Time


  • Servings



  • 60

    pecan halves

  • 6

    tbs bourbon, divided

  • ¼

    tsp kosher salt

  • wax paper

  • 26

    caramels ( 1bout ½ 14 oz pkg)

  • 2

    tbs butter, divided

  • 1

    (4 oz) bittersweet chocolate baking bar, chopped

  • Garnish: kosher salt


Preheat oven to 350 degrees. Toss pecans with 4 tbs bourbon in a small bowl, and let stand 30 minutes, stirring occasionally. Drain pecans, and toss with kosher salt. Bake pecans in a single layer in a jelly-roll pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Cool in pan completely (about 30 minutes). Remove pecans from pan; line pan with wax paper. Lightly grease wax paper. Return pecans to pan, and divide into 12 clusters (5 pecans per cluster). Cook caramels, 1 tbs butter and remaining 2 tbs bourbon in a heavy saucepan over low heat, stirring constantly, 12 to 14 minutes or until caramels melt and mixture is smooth. Top each pecan cluster with about 1 tbs caramel mixture. Freeze 30 minutes. Microwave chocolate and remaining 1 tbs butter in a glass measuring cup at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Drizzle over clusters. Let stand 30 minutes before serving. Garnish if desired. Candies may be stored in an airtight container in refrigerator up to 5 days.


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