Instructions:
- Toast the Pecans: Begin by tossing the 2 1/2 cups of pecans into a large skillet. Toast them over medium-high heat, stirring occasionally, until the pecans darken slightly and become fragrant. This process should only take a few minutes, but be sure to keep an eye on them to prevent burning. Once toasted, remove them from the heat and set aside.
- Prepare the Cookie Sheets: Line two large cookie sheets with parchment paper and lightly spray them with cooking spray. Arrange the toasted pecans in clusters, placing three pecans together for each cluster. Leave about an inch of space between each cluster to allow for easy handling once the caramel and chocolate are added.
- Make the Caramel: In a medium-sized saucepan, melt the 1/2 cup of butter over medium-high heat. Once the butter has melted, add 1 cup of brown sugar, 1/2 cup of light corn syrup, and 7 ounces of sweetened condensed milk to the pan. Stir the mixture constantly, bringing it to a boil. Continue cooking and stirring until the temperature reaches 235-240°F. I usually remove it from the heat when it hits about 234°F, as it will continue to rise a bit in temperature once off the heat. This ensures the caramel reaches the perfect consistency.
- Add Vanilla: Stir in 1/2 teaspoon of vanilla extract into the caramel. Mix well to fully incorporate the vanilla into the caramel sauce.
- Drizzle the Caramel: Using a spoon, carefully drizzle about 1 1/2 teaspoons of the caramel over each pecan cluster. Work quickly, as the caramel will begin to set up as it cools. Make sure the caramel touches all of the pecans, as it acts like glue, sticking the nuts together.
- Melt the Chocolate: In a microwave-safe bowl, pour in the 12 ounces of milk chocolate chips. Heat the chocolate in the microwave in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth. This will take about 1-1.5 minutes, depending on your microwave.
- Add Shortening to the Chocolate: Add 1/2 teaspoon of shortening to the melted chocolate and let it sit for a minute or two to soften. Stir the chocolate and shortening together until fully combined. The shortening helps make the chocolate smoother and easier to spread.
- Top the Clusters with Chocolate: Spoon about 1 1/2 teaspoons of the melted chocolate over each caramel-covered pecan cluster. Swirl the chocolate around the top, making a decorative swoop or covering the entire surface. The chocolate should coat the caramel and nuts evenly, creating a glossy finish.
- Allow to Set: Let the chocolate cool and harden. This may take 30 minutes to an hour at room temperature, or you can speed up the process by placing the clusters in the refrigerator for about 15 minutes. Once the chocolate has set, the clusters are ready to serve!
Notes:
