Ingredients:
- 1/2 liter bowl of pecan halves
- 2 bags (340 grams each) of chocolate chips
- 25 unwrapped individually wrapped caramels
- 2 tablespoons of water
- 130 ml cup of softened butter
Preparation:
- Preheat the oven to 170 degrees Celsius (175°C).
- Arrange the pecan halves on a baking sheet.
- Bake the pecans in the preheated oven until they become fragrant and lightly browned, about 7 minutes.
- Melt the chocolate chips using a double boiler over simmering water. Stir frequently and scrape the sides with a rubber spatula to prevent burning.
- Line a baking sheet with foil and grease it with butter.
- In a saucepan over low heat, combine the caramels, water, and softened butter. Cook, stirring occasionally, until the caramels are melted and the mixture is smooth.
- Place flattened pecans on the prepared baking sheet.
- Spoon the melted caramel mixture onto the pecans. Allow it to cool and harden.
- Drizzle the melted chocolate over the clusters of caramel and nuts.
- Refrigerate the baking sheet for about 1 hour.
- Enjoy your delicious caramel nut clusters!
Note: You can customize this recipe by adding a sprinkle of sea salt over the caramel and chocolate layers for a sweet and salty contrast.