Pecans. Caramel. Chocolate drizzle!
This combination is one of EPIC proportions. Have you ever had chocolate turtles?? Same classic combo, weird name, lol. (who wants to eat a turtle?? No. So I did not name these turtles, haha)
These clusters have crisp buttery pecans in a solid caramel coating, plus chocolate and sea salt on top. It’s sweet, it’s salty, it’s crunchy and munchy. It’s HEAVENLY.
Is there ANYTHING this caramel can not do? haha. It all started with a simple caramel candy recipe, then I got the idea from a reader to use it in other recipes, SO I DID 🙂 I love getting your suggestions and ideas!
And I put that yummy caramel in this ‘CHEESECAKE‘ and on these crispy bars, and these COOKIES, and I can’t stop won’t stop the caramel. Trust me, it really *does* taste caramel-like, even though it’s NOT your traditional recipe (no dairy, no sugar!) You’ve simply gotta try it.
How to make Faux Caramel
I’m sure you’ve seen it all. the. time. Debates on Facebook lol. I try to stay OUT of internet debates because there is usually NOTHING you can say to change someone’s mind, but in this case, I felt I needed to defend my recipe, Low-Carb Caramels.
Someone commented that it’s not caramel if it’s not cooked sugar. I said, but it *tastes* so much like caramel.. So why does it matter if it has different ingredients?
It’s a dairy-free alternative that’s ideal for people who don’t consume milk for whatever reason.. vegan, Paleo, allergy/intolerance, the list goes on.
So what’s the dairy replacement in this no-cook caramel? CASHEW BUTTER and coconut oil! (And before you ask, YES cashews are keto-friendly! It is a slightly higher carb nut, but per serving here, it’s GREAT.)
And so what if there’s no actual sugar?? When you have AMAZING sugar-free sweeteners like THIS vanilla monk fruit, you don’t NEED the sugar.
How to Easily Toast Pecans Without an Oven!
Do you want your house to smell delicious? Do you want to make these clusters EPIC? (of course you do!)
Then take my advice: toast your pecans! omggg so good.
It’s a quick 5-9 minute step, with minimal hands-on work. Simply place the pecans in a dry skillet over medium heat and let them toast. Stir occasionally so both sides get nice and golden.
The incredible pecan flavor will be enhanced. The texture will get crisp. You’ll LOVE the result.
ps. Want MORE low-carb pecan treats? You’ll LOVE these Sea Salt Caramel Pecan Cookies (yup – more of that delicious caramel!)
TAKE 2 (Carbs!)
I get so excited when I calculate the macros on MyFitnessPal.com and they come out great! And this recipe’s macros are terrific! TWO net carbs per piece! (all the macros are listed in the notes section below the recipe)
Even better news, you can cut these clusters into whatever size you want. This calculation was based on 16 servings, but you can even cut them down smaller, like bite-size pieces. Then the macros go down even more (obv) 😉
I used regular (sugar sweetened) super dark (85%) chocolate on my clusters, since I didn’t have any sugar-free chocolate, like Lily’s. It’s only one ounce, so the sugar content is quite low. But feel free to use whatever chocolate you like.
How to Store
Keep these clusters refrigerated or frozen. Due to the coconut oil base, these will melt at temps above 76 degrees and be too soft at most room temperatures.
But these will stay fresh for at least 1-2 weeks in an airtight container in the fridge, and several weeks more in the freezer!
These are perfect to stash in your freezer for whenever you need a little sweet treat.
Sweet and salty. crunchy and creamy, and oh so irresistibly yummy! You *might* be tempted to eat the whole batch at once (I know I was). So you’ve been warned!
They’re so crazy good, you’ve gotta step up your self-control. Separate the individual portions and wrap them up good. Hide them in the freezer. And stay on track! 🙂
Click the image below to save this on Pinterest:
Caramel Pecan Clusters (Keto, Paleo, Vegan)
- Toast pecans in a dry skillet over medium heat for 5-9 minutes, stirring occasionally, until golden and fragrant (watch them so they don't burn!) Set aside to cool.
- In a mixing bowl, whisk together caramel ingredients (gently warm your coconut oil if it's too hard). Taste and adjust for sweetness.
- Add in pecans and stir to coat.
- Spread caramel pecans in a single layer onto a large plate or small rimmed baking sheet lined with parchment paper (not spread out too far)
- Drizzle with melted chocolate. Sprinkle with coarse salt, if desired.
- Freeze until set (30-60 minutes) then break into chunks. ENJOY! 🙂