Food & Cooking Recipes Dessert & Treats Recipes Pecan Clusters 3.8 (47) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 24 Clusters Chewy caramel, toasted pecans, bittersweet chocolate -- you'd be hard-pressed to find a store-bought version that's as superlative as this easy homemade rendition. Did we mention the rum? Get the packaging how-to for the Pecan Clusters. Ingredients 2 ¼ cups sugar ¾ cup whole milk ½ teaspoon salt ¼ cup water 9 ounces pecan halves, toasted (2 ¼ cups) 2 ½ ounces (5 tablespoons) unsalted butter, cut into small pieces 2 teaspoons pure vanilla extract 1 tablespoon plus 1 teaspoon dark rum 12 ounces bittersweet chocolate, melted Directions Bring 1 1/2 cups sugar, the milk, and salt to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat (mixture may look separated). Bring water and remaining 3/4 cup sugar to a boil in a medium saucepan over medium-high heat. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until sugar begins to turn light gold, about 5 minutes. Swirl pan, then cook until caramel turns amber, about 2 minutes. Immediately remove pan from heat. Carefully stir in milk mixture (liquid may bubble up), then pecans. Place pan over medium heat, and cook, stirring often, until caramel registers 242 degrees on a candy thermometer, about 7 minutes. Remove pan from heat, and stir in butter, vanilla, and rum. Continue stirring until caramel cools and becomes very thick and difficult to stir, about 10 minutes. Drop small mounds of caramel onto a baking sheet lined with a nonstick baking mat, and let cool. Place melted chocolate in a medium bowl. Using an offset spatula, dip bottom of each pecan cluster into chocolate, leaving top partially undipped. Place dipped pecan clusters on a parchment-lined baking sheet, and let stand until chocolate is set. Cook's Notes Pecan clusters will keep, covered, for up to 5 days. Rate it Print