Perfect for the holiday hustle and bustle, these crowd-pleasing candies are easy to make and can be prepared well in advance, says Amanda Perry of Indianapolis-based Mandi’s Candies. Makes about 12.
- 1 pound pecan halves
- 1 pound prepared firm caramel (if in wrappers, remove)
- 1 pound milk or dark chocolate confectionary coating
Preheat oven to 200° F.
Cover bottom of rimmed cookie sheet with parchment paper. Place pecan halves about an inch apart on prepared cookie sheet.
Cut caramel into 1 ½-inch pieces and place on top of pecans. Cook for approximately 5 minutes, or until caramel just begins to spread. Remove from oven, cool slightly, and transfer clusters from cookie sheet onto another parchment-covered sheet.
Put chocolate coating in medium bowl and microwave at 40 percent power for very short increments of time until just melted. Dip each candy cluster in chocolate and return to parchment-covered sheet. After candies have set up, place in tins and store at room temperature for up to a month. (But good luck with that!)