Ingredients
Here’s what you’ll need to make New Orleans Pecan Clusters:
- 2 cups of pecan halves
- 1 cup of granulated sugar
- 1/2 cup of light brown sugar
- 1/2 cup of unsalted butter
- 1/2 cup of heavy cream
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
Tips for Selecting Pecans
Choosing Fresh Pecans
For the best flavor, always choose fresh, high-quality pecans. Fresh pecans should have a sweet, nutty aroma and be free from any signs of spoilage or rancidity.
Toasting for Enhanced Flavor
To enhance their natural nuttiness, consider toasting the pecans lightly. Toasting brings out the oils in the nuts, deepening their flavor. Simply spread the pecans on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 5-7 minutes, until they are fragrant and slightly browned.
Instructions
Follow these steps to create your own New Orleans Pecan Clusters:
Preparing the Pecans
Toast the Pecans
Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast them for about 5-7 minutes, until fragrant.
Chop the Pecans
Once toasted, chop the pecans into smaller pieces if desired. This step is optional, depending on whether you prefer whole or chopped pecans in your clusters.
Making the Candy Mixture
Combine Ingredients
In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, butter, heavy cream, and salt. Stir the mixture well to ensure that all the ingredients are thoroughly combined.
Cook the Mixture
Over medium heat, stir constantly until the mixture reaches 235°F (113°C) on a candy thermometer. This is the “soft ball” stage, which is crucial for achieving the right texture for your pecan clusters.
Forming the Clusters
Mix in the Pecans
Remove the saucepan from heat and stir in the vanilla extract and toasted pecans. Ensure that the pecans are evenly coated with the candy mixture.
Drop Clusters
Using a spoon, drop spoonfuls of the mixture onto parchment paper-lined baking sheets. Allow them to cool completely before handling. The clusters will harden as they cool, giving them their characteristic crunch.
