Caramel Chocolate Pecans (Print Version)
# Ingredients:
01 -
2 cups of toasted, chopped pecans.
02 -
55 soft caramel candies (two 11-ounce packs).
03 -
A pinch of flaky sea salt, with extra for sprinkling.
04 -
2 cups of milk chocolate melting discs.
05 -
1 tablespoon of whole milk.
# Instructions:
01 -
Put some parchment paper on two baking sheets and lightly coat them with cooking spray.
02 -
In a double boiler, stir the caramels and milk over medium heat for about 10 minutes. Mix often until smooth.
03 -
Take it off the heat and mix in the pecans and a pinch of salt. Spoon out tablespoons of this onto the trays—should make about 30 clusters.
04 -
Melt the chocolate wafers in a clean double boiler. Stir every now and then until it’s silky smooth, about 3-5 minutes.
05 -
Use forks to dip the caramel clusters into the melted chocolate. Sprinkle some salt if you'd like. Chill in the fridge for 10-15 minutes until they’re solid.
# Notes:
01 -
Stays fresh at room temperature for up to two weeks.
02 -
Stack with parchment paper between layers.
03 -
Yields around 30 clusters.