Chocolate Caramel Pecan Clusters

by Heather on July 26, 2011

If there’s something Nate and I know, it’s how to hand pick recipes off of Foodnetwork that we want to try.

You see, there are times when making a brand-new recipe or putting a spin on a classic are fun.  And then there are times when you just want to cook with your husband and have a good time.  That time was last night.  We did our daily lay-down-and-take-a-quick-nap-after-work thing that turned into a fight-over-which-TV-show-to-watch thing that finally developed into Nate leaving the TV on Foodnetwork so we could watch Giada cook her favorite recipes.


Winning is so much fun :)

She made something with sun-dried tomatoes, and I almost gagged because truth be told I hate sun-dried tomatoes.  Yes, I just said that.  They’re tangy and weird and the texture doesn’t like me.  Phew!  That felt good to say out loud!


I was almost ready to quit and start dinner when she changed directions and made these Almond and Chocolate Nut Clusters.  HO.LY.GOOD.NESS.  We decided to hit up the store for caramels immediately after dinner.  Caramels and toilet paper.  It’s what we do.  So we followed the recipe almost exactly with a few  modifications and I have to say it worked like a charm!



based on the Almond & Chocolate Nut Clusters from Giada

  • 1 cup toasted pecans (you can toast them in the oven or in a skillet)
  • 30 individually wrapped caramel candies
  • 1 cup bittersweet chocolate chips
  • 3 Tbsp cream at room temperature

Preheat your oven to 350.  Generously spray a muffin tin (Giada used a mini, but I used a standard size) with cooking spray and cover the bottom of each cup with pecans.  You may not use all of them, but it’s never bad to have extra toasted pecans!  Cut each caramel into quarters and place about 6 in each cup on top of the pecans.  Bake at 350 for about 8-10 minutes until caramel just starts to bubble.  Remove from oven and refrigerate for about 5 minutes.  While the caramels are cooling heat the chocolate chips and cream over a double boiler, stirring until smooth.  Gently remove the nut clusters from the muffin tin (they should just fall out, but you can use a fork to help them if need be).  Drop them into the chocolate and coat, then remove with a fork and place on a baking sheet lined with parchment.  Refrigerate until ready to eat.

Talk about heavenly!  There’s nothing wrong with these…the only thing that might even make them a little better is a touch of sea salt on the caramels right before they get enrobed in chocolate.  Enjoy!

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{ 20 comments… read them below or add one }

1 Kelly July 26, 2011

These look soo delicious, my favorite candy!! :)


2 Cookin' Canuck July 26, 2011

These looks so good and I love how easy they are to make. Four ingredients – you can’t beat that!


3 Kelli H (Made in Sonoma) July 26, 2011

those look dangerous to me, I’d eat all of them!


4 Lauren at Keep It Sweet July 26, 2011

These would not last a second if they were in my kitchen!


5 Kate@Diethood July 26, 2011

I’d never stop eating these!


6 Lynne @ 365 Days of Baking July 26, 2011

Wow…enough said.


7 Alison @ Ingredients, Inc. July 26, 2011

These look wonderful! yum!


8 Blog is the New Black July 26, 2011

These look SO amazing and simple! WANT!


9 Alexa @ Simple Eats July 26, 2011

Chocolate and caramel? Can’t go wrong there!


10 Gaby July 26, 2011

these would disappear in seconds in my kitchen :) I’m obsessed with chocolate and caramel!


11 Jessica @ How Sweet July 26, 2011

These would last 5 seconds in my house. OMG.


12 Mama Pea July 26, 2011

But have you tried Paula Deen’s English Peas?

OMP, I’m laughing so hard. Read the reviews. You will die.


13 Heather July 27, 2011

hahaha i’ve actually seen that before! nate was CRACKING UP yesterday after reading that though…a bit much, right?! :)


14 Urban Wife July 26, 2011

Oh yea. Perfectly bite-sized, too! :)


15 MINIBAKER July 26, 2011

wow! this looks quite sinful. love it! just found your blog, can’t wait to browse around :)


16 Meagan July 26, 2011

WOW!! I need these right now! :)


17 Julie @SavvyEats July 26, 2011

For the record, sun-dried tomatoes weird me out, too.


18 Gina @ Running to the Kitchen July 26, 2011

These look amazing and who doesn’t love Giada? How do I get my husband to agree to “leave on Foodnetwork?” because that day has never come in my house!


19 Baking Serendipity July 26, 2011

I love that you headed right to the store after dinner for caramels and tp…it sounds just like something my husband and I would do! And I definitely think the trip was worth it. These clusters look delicious :)


20 Lauren July 5, 2012

I tried this recipe using exactly what she said, except I used a mini muffin tin with only 3 quarters in each, I put it in the fridge for 5 minutes, took it out and the caramel was like a rock.. When I got then out and covered them, put them in the fridge, then took them out again, it was still as hard as a rock inside. More like a Heath bar than turtle.


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