Ingredients
¼ lb pecans, roasted and roughly chopped (avoid chopping these too small)
8 oz granulated sugar
6 oz milk chocolate chips, or dark chocolate bars or chips, shaved if using bars
¼ cup heavy cream
½ cup light corn syrup, or glucose
¼ cup unsalted butter
½ tsp vanilla extract
¼ tsp salt
Preparation
Line your baking sheet with a non-stick mat.
Melt the sugar in a large heavy saucepan over medium-low heat.
Add the butter, syrup, cream, and salt. Bring this to a simmer.
Cook until your candy thermometer reaches 242 degrees F, stirring frequently over low heat.
Once your caramel has reached the temperature, set aside your candy thermometer. Remove the caramel from the heat and add vanilla.
Stir to combine and set aside to cool down for roughly 7 to 10 minutes. To test if it’s ready, pour the caramel from a spoon and it should hold shape.
Working quickly, form roughly 1 tablespoon of pecans onto your lined baking sheet, inches apart from each other. Should it scatter, bring it together until it forms individual mounds.
Spoon roughly 1 tablespoon of caramel onto the mound of pecans. Set aside to firm up, roughly 15 minutes.
Spoon roughly 1 tablespoon of caramel onto the mound of pecans. Set aside to firm up, roughly 15 minutes.
In another mixing bowl, heat your chocolate chips in the microwave on low heat at 10-second bursts. Stir in between, and repeat as necessary until melted.
When ready, spoon roughly 2 teaspoons of chocolate onto your caramel-pecan mounds until just coated. Set aside once again for about an hour or until firm.
You may need to firm these up in the chiller as needed. Note that it should at least come to room temperature for 30 minutes before serving. Enjoy!
