New This Month

Chocolate-Caramel Pecan Clusters


Sweet, chewy and crunchy, all at the same time -- these bite-size treats go perfectly with a cup of coffee after a meal.

  • Prep:
  • Total Time:
  • Yield: Makes 1 dozen
Chocolate-Caramel Pecan Clusters

Photography: Sang An

Source: Martha Stewart Living, March 2004


  • 1 cup pecan halves (3 1/4 ounces)
  • 12 soft caramel-candy cubes
  • 1 1/2 ounces bittersweet chocolate, broken into 12 pieces (1/2 inch each)


  1. Preheat oven to 350 degrees. Arrange pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Remove from oven (leave oven on); set aside 36 pecans on baking sheet. Finely chop remaining pecans (for about 1/4 cup); set aside.

  2. When pecans are cool enough to handle, make 12 clusters by arranging 2 pecans vertically, side by side, below 1 pecan placed horizontally. Gently flatten each caramel; place 1 on top of each cluster. Bake clusters 5 minutes. Remove from oven (leave oven on).

  3. Place 1 piece of chocolate on top of each cluster. Return to oven; bake until chocolate begins to melt, 1 to 2 minutes. Remove from oven. With the back of a spoon, gently spread chocolate over caramel without completely covering it.

  4. Sprinkle clusters with reserved chopped pecans. Refrigerate until set, about 15 minutes. Bring to room temperature before serving.

Reviews Add a comment

  • cnfortney
    21 DEC, 2012
    I agree, the caramel was way to hard to eat, and the pecans were fairly dry. Not a good recipe!
  • Thelmalouise
    20 DEC, 2010
    When following the directions as written the clusters turned out perfect for us. We will be making more and many have already enjoyed the holiday treat. I love when a recipe really works like the recipe says it will. Thanks to you all for this keeper!!!!!
  • sarabb
    22 DEC, 2009
    Caramel was too hard to eat and pecans ended up very dry.