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Nutrition Facts
Serving Size 1 (23g) Recipe makes 30 servings
Calories 142
Calories from Fat 134		(94%)
Amount Per Serving		%DV
	Total Fat 14.9g	22%
	Saturated Fat 5.1g	25%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 10mg		0%
Potassium 139mg		3%
Total Carbohydrate 4.9g		1%
	Dietary Fiber 2.9g	11%
	Sugars 0.5g
Protein 2.5g		4%
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Roasted Pecan Clusters

Recipe #380707 | 44 min | 12 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: breezermom
Jul 8, 2009

Easy, easy recipe! But don't skip the first step....toasting the pecans before adding the chocolate is what makes this recipe! From Southern Living October 1985 magazine.

SERVES 30 , 4 dozen (change servings and units)

Ingredients

3 tablespoons butter
3 cups pecan pieces
6 (2 ounce) baking chocolate squares

Directions

1
Melt butter in a 15x10 inch jelly roll pan while oven preheats to 300 degrees. Spread the pecans in the pan, tossing to coat with the butter. Bake at 300 degrees for 30 minutes, stirring twice.
2
Melt the chocolate candy coating in a heavy saucepan over low heat. Cool for 2 minutes; add pecans, and stir until coated. Drop by rounded teaspoons onto wax paper. Cool. Peel from the wax paper and store in an airtight container.

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Featured Reviews for This Recipe

From: GingerlyJ

On Sep 25, 2009

Your right.. toasting the pecans does make the recipe! I think these will be on my Christmas tray this year. Reminds me of an old fashioned candy shop candy

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From: weekend cooker

On Jul 29, 2009

Absolutely love these. No adjustments were made and divided among the 4 of us, no complaints. May have to make some more as I am enjoying my share during the baseball game. Made for PRMR.

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From: 2Bleu (Bird&Buddha)

On Sep 13, 2009

Ooh, candy! I made these a bit different by roasting the pecans in a saute pan on the stovetop and it worked out perfectly. I added a dash of salt for depth. These are so easy to make, and really delicious. Thanks for sharing this keeper recipe!

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From: Marg 23

On Aug 10, 2009

I ran across this recipe in Southern Living's 40 Years of Our Best Recipes cookbook last year (Spring 2008). I made it a few times, was extremely impressed and entered it into one of the county fairs in our area. I won a Blue Ribbon!!! This is exceptionally good and easy. As mentioned...DO NOT exclude the roasting time NOR the butter. I always use salted butter because it gives the candy the special flavor of salty/sweet. I use the chocolate candy coating discs...sometimes light choc., sometimes dark. It isn't necessary to use "top of the line" chocolate here. The simple discs taste and set up great and the clusters always turn out perfectly. My whole family loves them and enjoys receiving them as gifts.

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