This recipe is simple to make: chocolate-dipped, chewy caramel clusters studded with toasted walnuts and pecans.
Quiet at last. With the semester over I can sleep in, relax, and focus on small pleasures that have nothing to do with school. To celebrate, I refreshed the site and treated myself to a batch of Walnut Pecan Clusters. These little bites are exactly the kind of comfort food I crave: chewy caramel combined with toasted nuts and partially dipped in chocolate.
When I tried my first pecan cluster a few months ago, I wondered how I had gone without one for so long. Chocolate-covered, chewy caramel pieces loaded with pecans and walnuts are an irresistible combination. If you felt similarly deprived growing up, these clusters are the perfect remedy.
These chocolate-dipped caramel clusters are packed with toasted walnut and pecan pieces that give each bite a satisfying crunch. They are deceptively simple to make but feel indulgent and special. All you need is attention to timing, a candy thermometer, and care when working with hot sugar.
Handle the hot caramel with caution—sugar gets extremely hot. With a little patience and care, you’ll have about two dozen clusters that keep well for several days when stored in a covered container.
Walnut Pecan Clusters
I prefer using Valrhona Manjari chocolate for a deep, complex flavor, but a 52–54% Callebaut or Ghirardelli semi-sweet will also work. If you want clusters completely coated in chocolate, melt 12 ounces instead of 6 ounces.
If you don’t have a nonstick baking mat, use parchment paper lightly sprayed with nonstick cooking spray (avoid sprays that contain flour).
10 minutes
30 minutes
30 minutes
1 hour 10 minutes
Ingredients
- 1 ½ cups granulated sugar
- ¼ cup whole milk
- ½ teaspoon fine grain sea salt
- ¼ cup water
- ¾ cup granulated sugar
- 4 ½ ounces (about 1 heaping cup) walnut pieces/halves, toasted
- 4 ½ ounces (about 1 heaping cup) pecan pieces/halves, toasted
- 2 ½ ounces (5 tablespoons) unsalted butter, cut into small pieces
- 1 tablespoon pure vanilla extract
- 6 ounces (¾ cup) bittersweet or semi-sweet chocolate, melted
Instructions
- In a small saucepan, bring 1 ½ cups sugar, the milk, and the salt to a boil, stirring just until the sugar dissolves. Once it boils, remove from heat. The mixture may appear separated—this is normal.
- In a medium saucepan, combine the water and ¾ cup sugar and bring to a boil over medium-high heat. Use a wet pastry brush to wash down the pan sides to prevent crystallization. Cook undisturbed until the sugar turns light gold, about 5 minutes. Swirl the pan and continue until the caramel turns amber, about 2 more minutes. Remove from heat immediately.
- Carefully stir in the milk mixture (it will bubble), then add the toasted walnuts and pecans. Return the pan to medium heat and cook, stirring often, until the caramel reaches 242–248°F (117–120°C) on a candy thermometer, about 7 minutes.
- Remove from heat and stir in the butter and vanilla. Continue stirring until the caramel cools and thickens, becoming somewhat difficult to stir, about 10 minutes. Drop small mounds of the mixture onto a baking sheet lined with a nonstick mat or parchment and allow to cool.
- Place the melted chocolate in a medium bowl. Using an offset spatula or spoon, dip the bottom of each cluster into chocolate, leaving the top partially uncovered if desired. Arrange the dipped clusters on parchment.
- Use the remaining chocolate to drizzle over the tops of the clusters. Let stand until the chocolate sets.
Notes
Avoid using pans with nonstick coatings for the caramel step, as high heat can damage the coating. The clusters will keep, covered, for up to five days.
Adapted from Martha Stewart Living, December 2008.
Nutrition Information:
Yield:
24
Serving Size:
1
Amount Per Serving:
Calories: 104Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 57mgCarbohydrates: 21gFiber: 0gSugar: 21gProtein: 0g