These much-loved treats are always in demand, so I’m putting them together again.

Serve and store: Once set, gently peel the clusters off the parchment. Arrange them on a glass pedestal stand or a nice plate for serving. Store leftovers in an airtight container at room temperature for up to 5 days, layering with parchment if needed to prevent sticking.
Variations & Tips
• Chocolate-Dipped Bottoms: Once the clusters are fully set, melt 1 cup of semi-sweet or dark chocolate chips with 1 teaspoon of oil. Dip the bottoms of each cluster into the chocolate, set them back on parchment, and let them firm up. This gives you that candy-shop look and a nice snap under the caramel.• Milk Chocolate Drizzle: For kids (and grown-ups) who love extra sweetness, drizzle melted milk chocolate over the tops in thin zigzags after the caramel has set. Let the chocolate firm up before stacking.• Extra-Nutty or Mixed Nuts: If someone in your house isn’t a pecan fan, swap in toasted almonds or cashews, or do a mix. Just keep the total amount at about 2 cups so the caramel-to-nut ratio stays right.• Softer Caramel Bites: For little ones or anyone with sensitive teeth, you can slightly undercook the caramel (pull it off the heat when it’s a shade lighter) for a softer, chewier texture. Just be sure to store them in a cool spot so they don’t get too sticky.• No-Heat Shortcut: If you’re short on time or nervous about making caramel, you can melt a bag of soft caramels with 2–3 tablespoons of cream over low heat, stirring until smooth, then proceed with the recipe. It won’t be quite as glossy, but it’s very kid-friendly to help with.• Make-Ahead and Gifting Tips: These clusters travel well. Layer them between sheets of parchment in a tin or box, and add a little bowl of extra flaky sea salt on the side for sprinkling just before serving. For holidays, I like to wrap a few in clear treat bags, tie them with ribbon, and tuck in a note about storing them in a cool, dry place.• Picky Eater Trick: If the salt on top puts your kids off, simply skip the finishing salt on a few clusters and mark that corner of the tray as the “plain” section. You still get the flavor of salted caramel inside, but the look and taste are a bit more familiar for hesitant tasters.