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new orleans pecan clusters
- Total Time: 35 minutes
- Yield: 12 clusters 1x
- Diet: General
Description
Indulge in these Espresso Caramel Pecan Clusters with Sea Salt, a delightful combination of rich caramel, bold espresso, and crunchy pecans. These easy-to-make clusters are perfect for gifting or a sweet treat.
Ingredients
Scale
- 200g (7oz) Pecan Halves, raw, toasted
- 60g (¼ cup) Unsalted Butter
- 100g (½ cup) Dark Brown Sugar, packed
- 60ml (¼ cup) Heavy Cream
- 30ml (2 Tbsp) Espresso, strong brewed, cooled
- ½ tsp (2ml) Vanilla Extract, alcohol-free
- ¼ tsp (1g) Sea Salt, fine, plus flakes for garnish
Instructions
- Toast Pecans: Toast pecan halves at 150°C (300°F) for 8-10 minutes, cool.
- Melt Butter & Sugar: Melt butter, dissolve brown sugar over medium heat.
- Simmer Caramel: Add cream, espresso, vanilla, salt; simmer 3-4 minutes.
- Coat Pecans: Toss toasted pecans with warm caramel.
- Form Clusters: Drop spoonfuls onto parchment paper, press gently.
- Add Salt: Sprinkle with sea salt flakes.
- Cool & Set: Cool at room temperature, then refrigerate for 20 minutes.
Notes
For best results, use strong, cooled espresso. Toasting the pecans enhances their flavor and adds crunch. Store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cluster
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 10 mg