Georgia Browns - Rebbit Care

This recipe is for a decadent and impressive Southern-inspired candy, often called Chocolate Pecan Clusters or Turtles Candy. The combination of toasted pecans, rich caramel, and dark chocolate is a classic.

Here is a detailed, step-by-step guide to making this treat, formatted as a proper recipe.

Table of Contents

Georgia Browns (Chocolate Pecan Clusters)

This recipe makes rich, buttery candies with a layer of toasted pecans, soft homemade caramel, and a dark chocolate shell.

Yield: Approximately 24-30 large clusters

Ingredients

For the Toasted Pecans:

2 cups pecan halves

3 tablespoons butter, melted
2 teaspoons salt (this will be mostly shaken off, it’s for toasting)

For the Homemade Caramel:

¼ cup water
1 cup dark brown sugar, packed

1 cup sweetened condensed milk
⅔ cup light corn syrup
7 tablespoons butter, cubed

1 teaspoon vanilla extract
½ teaspoon salt

For the Chocolate Coating:

1 ¾ cups semi-sweet chocolate chips or chopped baking chocolate

You’ll Also Need:

Parchment paper or a silicone baking mat
Candy thermometer (highly recommended)

Instructions

Part 1: Prepare the Toasted Pecans

Preheat Oven: Preheat your oven to 350°F (175°C).
Coat Pecans: In a medium bowl, toss the pecan halves with the 3 tablespoons of melted butter and 2 teaspoons of salt until evenly coated.
Toast: Spread the pecans in a single layer on a baking sheet. Bake for 7-10 minutes, stirring once halfway through, until fragrant and lightly toasted. Watch closely to prevent burning.

Cool: Remove from the oven and let them cool completely. Once cool, gently shake off any excess surface salt. This step seasons the nuts and enhances their flavor.

Part 2: Make the Soft Caramel

Combine Ingredients: In a medium, heavy-bottomed saucepan (to prevent scorching), combine the water, dark brown sugar, sweetened condensed milk, and corn syrup.
Dissolve Sugar: Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the sugar is completely dissolved and the mixture begins to simmer.

Attach Thermometer: Clip a candy thermometer to the side of the pan, making sure the bulb is not touching the bottom.
Cook to Soft-Ball Stage: Without stirring, continue cooking until the mixture reaches 238°F – 240°F (114°C – 116°C), known as the “soft-ball” stage. This can take 10-15 minutes. Do not walk away as the temperature can rise quickly at the end.
Add Butter & Flavor: Immediately remove the pan from the heat. Carefully stir in the 7 tablespoons of butter, vanilla extract, and ½ teaspoon salt. The mixture will bubble vigorously. Stir until the butter is fully melted and incorporated.

Cool Slightly: Let the caramel cool in the pan for about 10-15 minutes. It will thicken slightly, making it easier to handle.

Part 3: Assemble the Clusters

Prepare Pans: Line two baking sheets with parchment paper or silicone mats.
Form Clusters: Arrange groups of 3-4 toasted pecan halves in small piles on the prepared sheets.

Top with Caramel: Using a spoon or a small cookie scoop, carefully dollop a generous tablespoon of the warm caramel directly onto the center of each pecan cluster. The caramel will slowly sink down around the nuts. Allow them to sit until the caramel is firm and set. You can speed this up by placing the pans in the refrigerator for 20-30 minutes.

Part 4: Coat with Chocolate

Melt Chocolate: Melt the semi-sweet chocolate in a heatproof bowl set over a pot of simmering water (double boiler), stirring until smooth. Alternatively, melt in the microwave in 30-second bursts, stirring between each burst.
Dip or Drizzle: You have two options:
- Dipping: Pick up a set caramel cluster and submerge it into the melted chocolate. Use a fork to flip it, then lift it out, letting the excess chocolate drip off. Place it back on the parchment paper.
- Drizzling: For a simpler method, place a cluster on a fork and drizzle the melted chocolate over the top with a spoon.
Set Chocolate: Allow the chocolate to set completely at room temperature. For a faster set, you can refrigerate the trays for 15 minutes.

Chef’s Tips & Notes

Candy Thermometer is Key: For the correct soft, chewy caramel texture, a thermometer is essential. Without one, it’s very easy to undercook (resulting in runny caramel) or overcook (resulting in hard, chewy caramel).
Don’t Stir While Cooking: Stirring the caramel after the sugar dissolves can cause crystallization, making the caramel grainy. Just let it boil undisturbed until it reaches temperature.
High-Altitude Adjustment: If you live at high altitude, subtract 2°F for every 1,000 feet above sea level from the target temperature (e.g., at 5,000 ft, cook to 228°F-230°F).

Storage: Store finished clusters in an airtight container at cool room temperature for up to two weeks. They can be layered between sheets of parchment paper to prevent sticking.

Enjoy your homemade, gourmet-quality Georgia Browns! They make for a wonderful gift or a special holiday treat.