Toast the Pecans

Preheat oven to 350°F (175°C).

Spread pecan halves in a single layer on a baking sheet.

Bake for 5–7 minutes, or until fragrant and lightly golden.

Tip: Watch closely to avoid burning.

Remove from oven and let cool completely.

Make the Caramel

In a medium saucepan over medium heat, add the granulated sugar.

Stir constantly as the sugar melts, clumps, and eventually turns into a golden amber liquid.

Carefully add the heavy cream, stirring constantly—it will bubble vigorously.

Add butter and vanilla extract, continuing to stir until fully melted and incorporated.

Cook for 2–3 more minutes, until the caramel thickens slightly.

Remove from heat and let cool for a couple of minutes, but not long enough to harden.

Coat the Pecans

In a large bowl, combine the toasted pecans with the warm caramel.

Stir gently until all the pecans are evenly coated.

Form the Clusters

Line a baking sheet with parchment paper.

Using a spoon, scoop out small mounds of caramel-coated pecans and place them on the sheet.

Space them evenly and allow them to rest while you prepare the chocolate.

Melt the Chocolate

In a microwave-safe bowl, heat the dark chocolate chips in 20-second intervals, stirring between each, until completely melted and smooth.

Coat the Clusters

Spoon or drizzle the melted chocolate over each pecan cluster.

Cover most of the nuts and caramel, allowing some caramel to peek through for a rustic look.

Set the Clusters

Let the clusters cool at room temperature for 30 minutes, or until the chocolate is firm.

For quicker setting, place the tray in the refrigerator for 15 minutes.

Finish with Sea Salt

Once chocolate has set, lightly sprinkle sea salt on top of each cluster (optional).

Serve at room temperature or store for later.