Preheat the oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 8–10 minutes, stirring halfway through.

Melt 1/4 cup unsalted butter in a medium saucepan over medium heat.

Add 1 cup of brown sugar to the melted butter, stirring continuously until combined and smooth, about 2 minutes.

Allow the mixture to gently boil without stirring for about 1 minute until it turns a deep amber color.

Remove from heat and fold in the toasted pecans until fully coated.

Drop generous mounds of the pecan mixture onto a lined baking sheet, spaced 2 inches apart.

Melt 1 cup of chocolate chips in a microwave-safe bowl, heating in 30-second intervals, and drizzle over the cooled clusters.

Melt some caramel sauce, if using, in a small saucepan and drizzle over chocolate-covered clusters.

Allow the clusters to set at room temperature for about 1 hour, or until chocolate and caramel harden.