In a baking sheet lined with parchment paper or silicone mat, spread out about 18-20 clusters with 3-4 pecans each. The amount of pecans per cluster will depend on the size of the pecans you are using and whether they are halved or whole. I used halved pecans, and most clusters had 3 nuts, but some clusters had 4 because the pecans were smaller. You can also use a mini cupcake silicone pan to do this, since it will fit perfectly 3-4 pecans in each hole, and the silicone will make it easy to pluck the candies out later.
Place the unwrapped caramel candies in a microwave safe bowl along with the heavy cream.
Microwave mixture for 15 second-intervals, stirring in between, until the caramel is entirely melted and incorporated with the cream.
Use a spoon to pour small amounts of caramel over clusters of pecans, distributing it evenly between all the nuts.
Let it set for a few minutes.
Melt the chocolate in the microwave for 15 second intervals, stirring in between, until completely melted and smooth.
Pour chocolate over candies, distributing evenly between all clusters. You can use a spoon to do this. Or you can also place the chocolate in a piping bag, and pipe it over the pecans.
Let candies rest until the chocolate and the caramel set and dry. You can place them in the fridge to speed this up.
Store nuts in the fridge for up to 1 week, but make sure to take them out a few minutes before serving, so the caramel has a chance to soften up.
You can also store the Pecan Clusters in the freezer for up to 2 months. Just thaw it in the fridge overnight or for a few hours before serving.
*You can use milk, dark, semi-sweet, whatever you prefer.
Amount Per Serving (1 cluster)
* Percent Daily Values are based on a 2000 calorie diet.