Line a large baking sheet with parchment paper or a silicone baking mat.

Arrange the pecans in small groups of approximately 4–6 pieces, leaving enough space between each group for the caramel and chocolate. You can use pecan halves for a more decorative appearance or roughly chopped pecans for clusters that are easier to bite.

For extra flavor, toast the pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently. Once they become fragrant, transfer them to a plate and allow them to cool completely before continuing.

Step 2: Melt the Caramel

Place the unwrapped caramel candies and heavy cream in a microwave-safe bowl.

Microwave in 20-second intervals, stirring thoroughly after each interval. Continue heating until the caramels become soft and form a smooth, thick mixture. Depending on the brand and size of the candies, this may take approximately 1–2 minutes in total.

Alternatively, melt the caramels with the cream in a heat-safe bowl over a saucepan of gently simmering water.

If the caramel is too thick to spoon easily, stir in a little additional cream, about ½ teaspoon at a time. Avoid adding too much liquid, as the caramel needs to remain thick enough to hold the clusters together.

Step 3: Add the Caramel to the Pecans

Spoon a small amount of warm caramel over each group of pecans. Make sure the caramel touches several pecan pieces so they stick together as the mixture cools.

You do not need to cover every pecan completely at this stage because the chocolate will help hold everything together later.

Allow the caramel-covered pecans to cool for approximately 10–15 minutes, or until the caramel has begun to firm up. If the clusters are still very soft, refrigerate the tray briefly before adding the chocolate.

Step 4: Melt the Chocolate

Place the semisweet chocolate chips in a clean, dry microwave-safe bowl. Add the optional coconut oil if desired.

Microwave in 20-second intervals, stirring after each interval until the chocolate is mostly melted. Continue stirring until the remaining pieces melt and the mixture becomes smooth.

You can also use a double boiler, making sure no water or steam enters the chocolate. Moisture can cause melted chocolate to seize and become grainy.

Once the chocolate is smooth, let it cool for a minute or two so it is warm but not excessively hot.

Step 5: Coat the Clusters and Let Them Set

Spoon melted chocolate over each caramel-pecan cluster, covering the caramel and allowing a little chocolate to flow around the sides.

If you prefer a more decorative finish, drizzle the chocolate over the tops instead of completely covering the clusters.

Sprinkle a small amount of flaky sea salt over the chocolate while it is still soft, if desired.

Let the clusters set at room temperature in a cool area or refrigerate the tray for approximately 20–30 minutes, until the chocolate is firm. Once set, transfer the clusters to an airtight container and store them properly until serving.