Sweet and Buttery New Orleans Pecan Clusters with a Hint of Vanilla
New Orleans Pecan Clusters are a classic southern treat, offering a rich, buttery caramel coating with crunchy toasted pecans. These clusters capture the essence of New Orleans confections, with a hint of vanilla and a soft, chewy texture that’s sure to satisfy any sweet tooth. Each bite combines the nuttiness of pecans with the sweetness of caramelized sugar, creating an irresistible flavor combination.
Ingredients
- 2 cups pecan halves
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Toast the Pecans: Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5-7 minutes until fragrant, then chop them if desired.
- Prepare the Candy Mixture: In a heavy-bottomed saucepan, combine granulated sugar, brown sugar, butter, heavy cream, and salt.
- Cook to Soft-Ball Stage: Place the saucepan over medium heat, stirring constantly, until the mixture reaches 235°F (113°C) on a candy thermometer.
- Add Pecans and Vanilla: Remove from heat and stir in vanilla extract and toasted pecans, mixing well.
- Form the Clusters: Using a spoon, drop portions of the pecan mixture onto a parchment-lined baking sheet to form clusters. Let them cool completely at room temperature.
Notes
- Avoid Overcooking: Use a candy thermometer to keep the mixture at exactly 235°F (113°C). Overheating can make the candy too hard, while undercooking will leave it too soft.
- Candy Consistency: Stir constantly and avoid scraping the sides of the pan too much to prevent sugar crystallization, which can cause a gritty texture.
- Forming Clusters: Work quickly when spooning the clusters onto the parchment paper, as the mixture sets fairly fast. Have your baking sheet lined and ready before removing the saucepan from the heat.