Toasted Pecan & Chocolate Clusters

A Simple Confection

These simple confections rely on the depth of flavor developed by slowly roasting pecans in butter. The process transforms the nuts, bringing out an earthiness that pairs perfectly with the smooth sweetness of the chocolate coating. It is a straightforward method that yields a generous amount, making them ideal for filling holiday tins or setting out for guests with coffee.

The butter browns slightly in the oven and coats the pecans before they ever meet the chocolate. Once coated and cooled, they offer a satisfying snap and crunch that feels far more complex than the three ingredients used to make them.

Yield: About 4 dozen Prep Time: 10 minutes Cook Time: 30 minutes Temperature: 300°F

• 3 tablespoons butter
• 3 cups pecan pieces
• 12 ounces chocolate candy coating

Instructions

1. Preheat the oven to 300°F.
2. Place the butter in a 15 x 10-inch jellyroll pan and place it in the oven to melt.
3. Once melted, remove the pan and spread the pecan pieces evenly in the pan, tossing to coat them with the butter.
4. Bake at 300°F for 30 minutes, stirring the nuts every 10 minutes to ensure even roasting.
5. While the nuts cool slightly, melt the chocolate candy coating in a heavy saucepan over low heat.
6. Remove the chocolate from the heat and let it cool for about 2 minutes.
7. Stir the toasted pecans into the melted chocolate until thoroughly coated.
8. Drop the mixture by rounded teaspoonfuls onto wax paper.
9. Allow the clusters to cool completely until the chocolate has set.

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