This recipe is simple to make: chocolate-dipped Chewy Caramel Clusters loaded with toasted walnut and pecan pieces.
After finishing my semester I finally had time to breathe and bake. To celebrate, I refreshed the site and made a batch of Walnut Pecan Clusters. These chocolate-dipped, chewy caramel bites are studded with toasted walnuts and pecans and are perfect for snacking or gifting.
The first time I tried a pecan cluster I wondered how I’d missed out for so long—who knew a little caramel and chocolate could be so addictive? These clusters are rich, chewy, and crunchy, with a deep nutty flavor from the toasted walnuts and pecans.
This recipe yields about 24 clusters and requires basic candy-making tools, including a candy thermometer. Handle hot sugar with care—caramel reaches very high temperatures. Follow the instructions below for crisp toasted nuts, chewy caramel, and a perfect chocolate finish.
Walnut Pecan Clusters
I prefer Valrhona Manjari for this recipe, but a 52–54% Callebaut or good-quality semi-sweet chocolate also works. If you want fully coated clusters, melt 12 ounces of chocolate instead of 6 ounces.
If you don’t have a nonstick baking mat, use parchment paper sprayed lightly with nonstick 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 (1 heaping cup) walnut pieces/halves, toasted
- 4 ½ ounces (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
- Bring 1 ½ cups sugar, the milk, and the salt to a boil in a small saucepan. Stir only until the sugar dissolves. Once it comes to a boil, remove from heat (the mixture may look separated).
- In a medium saucepan, bring the water and ¾ cup sugar to a boil over medium-high heat. Wash down the sides of the pan with a wet pastry brush to prevent crystals. Cook undisturbed until the sugar turns light gold, about 5 minutes. Swirl the pan and continue until the caramel is amber, about 2 more minutes. Remove from heat and carefully stir in the milk mixture (it will bubble). Add the toasted walnuts and pecans, then 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 the pan from heat and stir in the butter and vanilla. Continue stirring until the caramel cools and thickens and becomes somewhat difficult to stir, about 10 minutes. Drop small mounds onto a baking sheet lined with a nonstick baking mat or parchment and allow to cool.
- Place melted chocolate in a medium bowl. Using an offset spatula or spoon, dip the bottom of each cluster into chocolate, leaving the top partially exposed if desired. Arrange dipped clusters on a parchment-lined baking sheet.
- Use any remaining chocolate to drizzle over the tops of the clusters for decoration.
- Allow clusters to stand until the chocolate is fully set before serving or storing.
Notes
Avoid using a pan with a nonstick coating for the caramel, as high heat can damage the coating. The clusters will keep, covered, for up to five days.
Adapted from Martha Stewart Living, December 2008 (page 226)
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