New Orleans Pecan Clusters Easy Taste of the South

Instructions:

1. Line a baking sheet with parchment paper or a silicone baking mat.
2. Toast pecan halves on a baking sheet in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant. Let cool slightly.
3. In a medium saucepan, combine granulated sugar, butter, heavy cream, corn syrup, and salt.
4. Cook over medium heat, stirring constantly until the sugar is dissolved.
5. Bring the mixture to a boil, without stirring. If using a candy thermometer, cook to 245°F (118°C), or firm-ball stage. If not using a thermometer, cook until the caramel is a light amber color. Watch carefully to prevent burning!
6. Remove the saucepan from the heat and stir in the vanilla extract.
7. Quickly stir in the toasted pecan halves until they are evenly coated with the caramel.
8. Drop spoonfuls of the pecan mixture onto the prepared baking sheet, leaving space between each cluster.
9. Allow the pecan clusters to cool completely at room temperature, then transfer to the refrigerator to chill for at least 30 minutes, or until firm.
10. Once set, peel the pecan clusters off the parchment paper and serve.