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Savor every bite of this Southern favorite where smooth caramel, roasted pecans, and creamy milk chocolate all come together. It's a real crowd-pleaser, especially around holidays. This treat delivers major nostalgia and always feels extra fancy at parties.
Comforting Southern Delight
Making these always sends me straight to my grandma's place. She'd have them ready like magic every holiday. The way your teeth sink through the chocolate, hit that caramel, and finally crunch into the pecans? So simple to put together, but it tastes like a million bucks.
Gather Up These Things
- Chocolate melting wafers: 12 ounces (Ghirardelli’s great) for a smooth, rich coating.
- Toasted pecans: 1 cup, chopped up for extra crunch and nuttiness.
- Caramel candies: Grab a 12-ounce bag of soft caramel (store-bought makes it easy).
- Whole milk: 2 tablespoons helps get the caramel all creamy and melty.
- Flake sea salt: Sprinkle just a bit on top for a salty kick and extra flavor.
Start-to-Finish Fun Treat
- Get your trays ready
- Line two trays with parchment. Give them a quick spray of cooking spray, then leave them aside for now.
- Melt the chocolate
- In a double boiler, stir the chocolate wafers until they're melted—should take about 3-5 minutes. Keep stirring so it comes out super smooth.
- Drop the caramel mounds
- Scoop up the nutty caramel mixture with a tablespoon, and plop small piles onto your lined trays.
- Chill the candies
- Slide the trays into your fridge for 10 to 15 minutes, just until the chocolate sets nicely.
- Melt the caramel
- Add caramel and milk to your double boiler on medium heat, then stir nonstop for maybe 10 minutes until it's glossy and soft.
- Mix in pecans and salt
- Toss your pecans and a pinch of flake salt into the caramel. Mix until everything’s mixed up well.
- Dip the candy
- Coat each little mound of caramel and nuts with melted chocolate, then pop them right back onto the parchment paper.
Storing Your Sweet Treats
I always stash these in a sealed container right on my kitchen counter. They'll stay yummy for up to two weeks—if you can actually leave them alone that long! Put some wax paper between each layer so they don’t stick together. If you want to make a big batch way ahead, these freeze like a dream. Just thaw them out before setting them out to eat.
Switch Things Up a Bit
Even though the classic is perfect, I love to play around. Try swapping in dark chocolate for a grown-up flavor or toss in a handful of almonds with your pecans. Sometimes, I add dried cranberries especially around the holidays for extra color and taste. Change it up however you like!
Gift Them With Style
They look stunning in pretty tins or tucked into those clear bags with cute ribbons. Handmade sweets like these feel extra special and a little fancy, so everyone loves getting them. Whenever I share a batch, they go quick and light up everyone’s day.
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Frequently Asked Questions
- → How should I store these treats?
- Store them in a sealed box with wax paper or parchment to separate layers. They'll last up to 14 days at room temperature.
- → Why melt chocolate with a double boiler?
- Heating in a bowl over simmering water ensures it melts smoothly and avoids scorching or gritty texture.
- → What’s a clean way to coat them?
- Dip caramel lumps using one fork, then gently push onto paper using a second fork for tidier results.
- → What’s the point of adding milk to caramel?
- It softens the caramel, making it easier to work with and creating a creamier consistency.
- → Do I need to grease the parchment paper?
- Yes, giving it a light spray stops the caramel from sticking and makes removal easier afterward.