Ingredients:
- 1/2 liter of pecan halves (about 2 cups (0.47 l))
- 2 bags (340 grams each) of chocolate chips
- 25 individually wrapped unwrapped caramels
- 2 tablespoons of water
- 130 ml (1/2 cup) of softened butter
Preparation:
- Preheat the oven to 170 degrees Celsius (ca. 170 °C).
- Spread the pecan halves on a baking sheet.
- Roast the pecans in the preheated oven until they become fragrant and lightly browned, approximately 7 minutes.
- Use a double boiler to melt the chocolate chips over simmering water. Stir regularly and use a rubber spatula to scrape the sides to prevent burning.
- Line a baking sheet with foil and grease it using butter.
- In a saucepan over low heat, combine the caramels, water, and softened butter. Stir occasionally until the caramels are completely melted, and the mixture is smooth.
- Place the flattened pecans on the prepared baking sheet.
- Spoon the melted caramel mixture over the pecans. Allow it to cool and set.
- Drizzle the melted chocolate over the clusters of caramel and nuts.
- Refrigerate the baking sheet for approximately 1 hour.
- Indulge in the delectable caramel nut clusters!
Tip: For an extra layer of flavor, consider sprinkling a pinch of sea salt over the caramel and chocolate layers to create a delightful sweet and salty balance.