Crockpot Pecan Clusters
Crockpot pecan clusters are a holiday candy you make without a double boiler or a candy thermometer. Pecans and chocolate melt together in the slow cooker, and you drop spoonfuls onto parchment to set.
Crockpot Pecan Clusters
Course: DessertDifficulty: Easy36
servings15
minutes1
hour30
minutesToasted pecans are coated in melted chocolate and a bit of butterscotch in the slow cooker. Drop them in small mounds and let them set into crunchy clusters.
Ingredients
4 cups pecan halves, lightly toasted
2 cups semisweet chocolate chips
1 cup butterscotch chips
12 oz white almond bark or vanilla candy coating, broken up
1 cup milk chocolate chips
2 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 teaspoon flaky salt for the tops
1/2 cup mini marshmallows, optional
Directions
- Heat the oven to 350°F. Spread the pecans on a sheet pan and toast for 8 minutes until fragrant. Let them cool.
- Line two baking sheets with parchment paper. Set them near the slow cooker.
- Layer the almond bark, butterscotch chips, semisweet chips, milk chocolate chips and butter in a 4 to 6 quart slow cooker. Do not stir yet.
- Cover and cook on LOW for 1 hour. Do not lift the lid during that time, because the steam makes chocolate seize.
- Stir the chocolate. If lumps remain, cook 15 to 30 minutes more with the lid on.
- Stir in the vanilla and fine salt until smooth. The mixture should be glossy.
- Fold in the toasted pecans until every nut is coated.
- Set the cooker to WARM. Drop heaping tablespoons of the mixture onto the parchment.
- Sprinkle a few flakes of sea salt on each cluster.
- Let the clusters set at room temperature for 45 minutes, or chill for 15 minutes.
Notes
- Cashews or peanuts work in place of pecans. Keep the cooker on WARM while you scoop so the chocolate stays loose. Store the clusters in an airtight tin with parchment between layers for up to 2 weeks. They freeze well for 2 months.
Why chocolate melts better in the slow cooker
Melting chocolate on the stove means constant stirring and a real risk of scorching. In the slow cooker the heat is low and even, so the chips and candy coating melt slowly without burning. You walk away for an hour and come back to a smooth pot.
The cooker also keeps the chocolate loose while you scoop. A bowl in the microwave sets up halfway through, but the WARM setting gives you as much time as you need.
Because the slow cooker holds a steady temperature, you can make a double batch for gifts without extra effort. Just use the 6-quart size and keep the pecans in a single even layer when you fold them in.
Ingredient notes for glossy clusters
Pecan halves: Buy fresh halves, since old nuts taste bitter. Toast them first for a deeper roasted flavor.
Almond bark: This candy coating sets firm at room temperature, so the clusters do not smear. Real chocolate alone stays soft.
Butterscotch chips: They add the caramel note. Skip them for a plain chocolate pecan version.
Mixed chocolate chips: Semisweet gives depth and milk chocolate keeps it mellow. Use good chips, because cheap ones can taste waxy.
Butter: A small amount makes the mixture glossy and easy to scoop.
Keeping the chocolate smooth
Keep water out: A drop of water or steam makes chocolate seize into a grainy mess. Dry the spoon and do not peek under the lid.
Do not stir early: Layered chips melt more evenly when left alone for the first hour. Stirring too soon scorches the bottom.
Work on WARM: The most common mistake is leaving the cooker on LOW while you scoop. Chocolate scorches at the edge. Switch to WARM once everything is melted.
Scoop quickly and evenly: Use a small cookie scoop or two spoons. Clusters about the size of a walnut set fast and look neat on a tray.
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Flavor changes that work
Swap in salted peanuts, almonds or cashews, or add a cup of mini pretzels for a salty crunch. A half teaspoon of cinnamon gives a warm holiday flavor. Dark chocolate chips make a less sweet cluster. Do not add dried fruit to the pot, the moisture will thicken the chocolate.
Add a teaspoon of instant espresso powder to the melted chocolate for a mocha flavor. A little orange zest also works well with pecans, and it makes the candy taste fresh instead of just sweet.
How to gift and serve them
Pile the clusters on a cookie platter with fudge and shortbread. Pack them in small tins lined with parchment, or in clear bags tied with ribbon. They also work with a hot coffee after dinner.
Clusters also make a nice end to a dinner party. Put a small plate by the coffee pot and let people take two or three. Because they are rich, a small cluster is enough for most guests, and one batch of 36 goes a long way.
Storing the clusters
Keep them in an airtight container at cool room temperature for up to 2 weeks, with parchment between layers. In a warm kitchen, store them in the fridge so they do not soften.
To freeze, layer in a sealed container for up to 2 months. Thaw in the container, still closed, so condensation does not spot the chocolate.
If the chocolate develops a pale haze after storage, it is only the cocoa butter rising. They are still safe and taste the same.
Crockpot Pecan Clusters at a glance
- Prep time: 15 minutes
- Cooking time: 1 hour 30 minutes
- Servings: 36 servings
- Ingredients: 10, led by pecan halves, semisweet chocolate chips, butterscotch chips, white almond bark or vanilla candy coating
Tips for Crockpot Pecan Clusters
Cashews or peanuts work in place of pecans. Keep the cooker on WARM while you scoop so the chocolate stays loose. Store the clusters in an airtight tin with parchment between layers for up to 2 weeks. They freeze well for 2 months.
Crockpot Pecan Clusters FAQ
How long does Crockpot Pecan Clusters take?
Crockpot Pecan Clusters takes 1 hour 30 minutes of cooking after 15 minutes of prep.
How many people does Crockpot Pecan Clusters serve?
This recipe makes 36 servings.
What do I need to make Crockpot Pecan Clusters?
10 ingredients, led by pecan halves, semisweet chocolate chips, butterscotch chips, white almond bark or vanilla candy coating. Amounts are in the recipe card above.
