With just a few ingredients, sweet, salty, and chocolatey, Pecan Caramel Clusters are a simple way to add homemade treats to your holiday season.

Why You Will Love This Recipe
First off, OMG, these sweet bites are so irresistible! Be careful not to eat most of them before you have a chance to share, like I almost did.
You’ll also love that this recipe is easy and foolproof, thanks to simple store-bought caramels, which can be melted quickly in the microwave instead of using the stovetop (if you prefer!).
The clusters come together in under an hour and have the perfect blend of chocolate, caramel, and pecan pieces, creating a handmade holiday treat that looks like it came from a candy shop. They’re pretty, gift-ready, and perfect for sharing, especially with the printable recipe card you can include!
If you enjoy baking for the holidays, try my soft ginger cookies and classic old-fashioned spritz cookies.

Ingredients and Supplies
Here’s what you’ll need. Shoppable affiliate links are included below.
Pecan pieces for crunch and flavor (toasted for extra depth)
Caramel candies Soft, chewy caramel works best for easy melting. I use Kraft Caramels. You can also use Werther’s.
Heavy cream for smooth, creamy caramel
Chocolate for top coating. My favorite is to use dark chocolate (about 70% cocoa). I am using Lindt 70% (available from Amazon or Target). I would also recommend Guittard 70% or Valrhona Guanaja 70%. If you prefer using milk chocolate, consider the Lindt Milk Chocolate Bar or the Ghirardelli Milk Baking Bar. Many are more premium and pricey, but these are easy to find and delicious.
Sea salt is optional, but it adds that incredible sweet and salty flavor.
Parchment paper works great to prevent sticking and makes cleanup easy!
Glass Measuring Cups or Pyrex glass bowls are important for melting chocolate and caramel safely. I love using a glass measuring cup because it’s easy to pour from and take directly from the microwave to the baking sheet, but a glass bowl works well, too. These are my most loved and most used favorite kitchen helpers. If you plan to melt on the stovetop, a simple saucepan or double boiler will do the trick.
Silicone mini muffin tins I tried all pan varieties and the silicone trays are the easiest way to make these clusters! The lift-out and cleanup was so quick. You can also use traditional metal mini or regular size muffin tins or a parchment-lined baking sheet, it just gets a little stickier. 😉
Airtight container to store clusters at room temperature or for freezing. Or you can use a Ziplock bag!
For more sweet homemade treats, check out my toffee popcorn, peanut brittle, and peanut butter rice krispie bars.

Variations
Try these easy twists to customize your pecan caramel clusters with fun flavors and textures for any occasion.
Pecan turtle bark Spread everything in layers on a parchment-lined pan, chill, and break into rustic pieces.
White chocolate drizzle Once set, drizzle melted white chocolate over the top for a beautiful holiday finish.
The espresso edition Add ¼ teaspoon instant espresso powder to the melted chocolate for a mocha flavor.
Mix in chocolate chips or chopped dried fruit with the pecan mixture for extra texture.
Use mini marshmallows to create a softer, more gooey cluster.
For beautiful confections that feel special but are easy to make, you will love these cream puffs and yummy peanut brittle.

Step by Step Instructions
Follow these simple steps to create your perfectly layered clusters.




Set and store: Let clusters set at room temperature, then store in an airtight container. Or enjoy immediately! 🙂

FAQs
Absolutely, clusters hold up well and are great for prepping before holiday gatherings. Stored in an airtight container at room temperature, they keep well for up to two weeks.
Pecan clusters freeze great! Place the clusters on parchment paper, freeze until firm, and then transfer them to an airtight container or Ziplock bag for up to three months.
Walnuts, almonds, or hazelnuts all work beautifully in pecan clusters.

Tips and Tricks
These handy tips will help you get perfectly textured, flavorful pecan clusters every time.
Toast pecan pieces lightly to enhance flavor and crunch.
Use a small muffin tin or a small cookie scoop for creating uniform cluster sizes.
Choose good-quality chocolate for the richest flavor, and look for fresh pecan pieces to keep your clusters crunchy.
Use chocolate bars instead of chips for a smoother finish.
To prevent caramel or chocolate from spreading too much, let it rest until it slightly thickens, and/or chill the pecan clusters briefly. You’ll need the consistency to be just right, neither too runny nor too thick. That’s the trickiest part of the recipe.
Let clusters cool completely at room temperature before storing to prevent condensation or squished candies.
Use parchment paper between layers when stacking in an airtight container.
Warm up your season with my homemade Baileys Irish Cream and rich, creamy hot chocolate.
Gift Wrapping Ideas
Make your pecan caramel clusters extra special with creative packaging and personal touches for the perfect holiday gift.
Simple & classy Place clusters in mini cupcake liners, then box them in a festive tin or small bakery box.
Rustic charm Stack a few in a glass jar with a kraft paper label and tie with red-and-white baker’s twine. Add a tag and make it personal. “Handmade with love, dark chocolate, caramel, and a sprinkle of sea salt. The Munsons.”
Printable recipe card Download the free printable recipe card so you can easily keep this pecan caramel clusters recipe on hand for the holiday season or include if with your gifts.
Love this Caramel Pecan Clusters? Leave a 5-star 🌟🌟🌟🌟🌟 rating & a review in the comments section further down the page. I love hearing from you!
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Pecan Caramel Clusters Recipe
- Total Time: 1 hour
- Yield: 18 clusters 1x
Description
These pecan caramel clusters are simple, pretty, and perfect for gifting! Toasted pecans, caramel, dark chocolate, and a pinch of flaky salt.
Ingredients
Base
2 cups pecan halves, raw or lightly roasted
For the caramel layer
20 Kraft caramels, unwrapped (about 6–7 oz)
2 tablespoons heavy cream (or half-and-half)
1/2 teaspoon pure vanilla extract (optional)
Chocolate Topping
7–8 oz 70% cocoa, dark chocolate bar, chopped (see notes)
1 teaspoon coconut oil, optional, for shine
Flaky sea salt, for sprinkling
Instructions
1. Toast the Pecans
Preheat the oven to 350°F.
Spread the pecans on a baking sheet lined with parchment paper and toast for 6–8 minutes, until fragrant and slightly darkened.
Let cool completely, then coarsely chop to start your pecan mixture.
2. Melt the Caramels
Microwave
Place the unwrapped caramel candies and heavy cream in a microwave-safe bowl. Microwave on 50 percent power in 15–20 second bursts. Stir thoroughly between each burst. The mixture should slowly melt into a smooth, creamy caramel. Once melted, stir in vanilla if using. Let it sit for 1–2 minutes to thicken slightly before spooning over the pecans.
Tip: If it becomes too stiff, it will loosen as you stir. If it turns firm while working, microwave for another 5–10 seconds at 50 percent power. You want melted caramel with a soft, gooey caramel texture.
Stovetop
In a small, heavy-bottomed saucepan, combine unwrapped Kraft caramels and 2 tablespoons heavy cream. Warm over low heat, stirring constantly until smooth and creamy, about 5–7 minutes. Remove from heat and stir in vanilla extract. Let the caramel cool for 2–3 minutes until thick but still spoonable.
3. Assemble the Clusters
Fill the chopped pecans into the base of a muffin tin. You should get 30–40 small piles.
Spoon ½ to 1 teaspoon of melted caramel over each pecan pile to form your caramel pecan clusters.
Let set or chill for 15 minutes, until the caramel is slightly firm to the touch.
4. Add the Chocolate
Melt the dark chocolate in a heatproof glass measuring cup or bowl.
Microwave: Heat in 20–30 second bursts, stirring each time until smooth.
Stovetop: Use a double boiler and stir until fully melted.
Stir in a little coconut oil if desired for a glossy, rich chocolate finish.
Let the melted chocolate cool slightly if it is too thin. You want a medium thick, pourable consistency that coats the clusters without running off.
Pour or spoon about 1 teaspoon of chocolate over each caramel topped cluster, spreading gently to cover.
Let the chocolate set slightly, then sprinkle with flaky sea salt.
5. Chill and Store
Place the tray in the refrigerator for 20–30 minutes until the chocolate is set.
Transfer clusters to an airtight container.
Store at room temperature for up to 1 week, or refrigerate for longer freshness.
Notes
Freezing Tip
These clusters freeze beautifully. Place them in a single layer on a parchment-lined tray and freeze until firm, about 1 hour. Then, transfer to an airtight, freezer-safe container or bag, layering parchment paper between clusters. Thaw in the refrigerator overnight before serving for the best texture and flavor.
Quantity
To help you decide on your quantities, it takes approximately one Kraft caramel and about 2 to 3 pecans per cluster.
- Prep Time: 30 minutes
- Category: dessert

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Thank you!

About Bloom
Cindy Munson is a lifelong sewer, pattern designer, and former graphic design studio owner. She shares approachable, stylish sewing projects through her blog, Be Brave and Bloom. Her mission is to help others discover the joy of making and live a more creative life. Cindy works from her sunny sewing studio in Minnesota, where she lives with her husband of over 30 years.
