New Orleans Pecan Clusters

How to Make New Orleans Pecan Clusters (Step-By-Step)

Step 1: Prepare Your Baking Sheet

Line a baking sheet with parchment paper — this keeps the clusters from sticking.

Step 2: Build Your Pecan Bases

Arrange small piles of pecans (3–4 pecan pieces each). These little clusters will form the crunchy foundation.

 

 

Step 3: Melt the Caramel

In a microwave-safe bowl, melt caramel bits with heavy cream in 20–30 second bursts, stirring well between each round until smooth.

Step 4: Spoon the Caramel

Add a small spoonful of warm caramel over each pecan pile. This acts like delicious glue that holds everything together.

Step 5: Let Them Set

Give the caramel a few minutes to firm up slightly.

 

 

Step 6: Melt the Chocolate

In another bowl, melt the chocolate in short intervals, stirring until silky and smooth.

Step 7: Cover the Clusters

Spoon chocolate over each cluster, covering the caramel center.

Step 8: Add Sea Salt (Optional but Heavenly)

A light sprinkle of flaky sea salt elevates these to pure magic.

Step 9: Cool Completely

 

 

Let them sit at room temperature or refrigerate until set.

And that’s it! You now have New Orleans Pecan Clusters that taste like they came straight from a French Quarter candy shop.

What to Serve With New Orleans Pecan Clusters

These are wonderful on their own, but they shine even brighter when paired with:

  • Hot coffee or café au lait
  • Vanilla ice cream
  • Fresh fruit
  • A warm cup of cocoa
  • Holiday cookie platters

They’re small but mighty, and they fit beautifully into any dessert spread.

 

 

Tips for Making Perfect Pecan Clusters

  • Toast your pecans first for deeper nutty flavor.
  • Don’t rush the melting process — slow and steady prevents scorching.
  • Use good-quality chocolate — it makes a big difference.
  • Let everything cool fully so the clusters snap cleanly when bitten.
  • Drizzle extra chocolate for a prettier presentation.

Storage Instructions

  • Room temperature: Keep in an airtight container for 1–2 weeks.
  • Refrigerator: Store up to 3 weeks.
  • Freezer: Freeze for up to 2 months — thaw at room temperature before serving.