55 caramel candies (about two 11-ounce bags)

1 tablespoon whole milk

2 cups pecans, toasted and chopped

Pinch flaky sea salt, plus more for garnish

2 cups milk chocolate melting wafers (such as Ghirardelli)

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Line a baking sheet with parchment paper.
In a microwave-safe bowl, melt caramel candies with milk in 30-second intervals, stirring until smooth.
Stir in toasted pecans until fully coated.
Drop spoonfuls of the caramel-pecan mixture onto the prepared sheet. Sprinkle lightly with sea salt.
Melt milk chocolate wafers in a separate bowl until smooth.
Spoon or drizzle melted chocolate over clusters to coat.
Sprinkle with more flaky sea salt if desired.
Let candy set at room temperature or refrigerate until firm before serving.

Toast pecans for a deeper nutty flavor.

Swap pecans for almonds, cashews, or walnuts for variation.

Use dark or white chocolate for different flavors, or drizzle both for a festive touch.

Add a teaspoon of coconut oil if using chocolate chips instead of melting wafers.

For a nut-free version, spread caramel on parchment, cover with chocolate, and break into bark pieces.