- ½ cup corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- ¼ teaspoon salt
Equipment Needed
- Medium saucepan
- Wooden spoon or silicone spatula
- Baking sheet
- Parchment paper
- Mixing bowl
- Saucepan or double boiler for melting chocolate
- Measuring cups and spoons
Step-by-Step Instructions
When I start making these Orleans Pecan Clusters, the first step is to toast the pecans. I preheat my oven to 350°F and spread the chopped pecans onto a baking sheet. For about 8-10 minutes, I keep a close eye on them, stirring occasionally. The smell is absolutely heavenly! Once they’re golden brown, I remove them from the oven to allow them to cool slightly. Trust me, don’t skip this toasting step; it amplifies the flavor tremendously.
Next, I grab a medium saucepan and combine the granulated sugar, unsalted butter, corn syrup, and salt over medium heat. Stirring constantly, I let the mixture come to a gentle boil. This usually takes about 4-5 minutes. I’ve learned from experience to keep an eye on it, so it doesn’t boil over. Once it’s bubbling away, I remove it from heat and stir in the vanilla extract and baking soda. The mixture will froth up a bit, creating an enticing swirl that makes my mouth water.
Then, I fold in the toasted pecans into this luscious caramel mixture. The combination is glorious and looks so inviting! With a sturdy spoon, I drop spoonfuls of the mixture onto a parchment-lined baking sheet. I try to make them as uniform as possible, but let’s be real—each cluster has its own unique shape, and that’s part of their charm! I like to leave some space between them, as they tend to spread out a little while cooling.(See the next page below to continue…)