Over medium heat, brown butter until golden. Stir frequently being careful not to burn.

Once golden, add heavy cream to butter and whisk together. Turn down heat to a simmer.

Whisking quickly, add sweetener and vanilla, being sure to break up any lumps.

Continue whisking occasionally for the next 5 minutes as mixture begins to thicken.

Mixture should look similar to caramel and be slightly darkened. Remove from heat.

Mix in chopped pecans, then spoon clusters onto parchment-lined tray or plate, or in silicone molds.

Place in freezer for 5 minutes (30 minutes for molds)

Remove clusters from molds, if using. Microwave dark chocolate for 20-40 seconds until they appear melted and smooth. Drizzle over clusters.

Tip: These keep well in the refrigerator. Freezing is recommended for long-term storage.