Caramel Pecan Candies (Print Version)
# Ingredients:
01 -
About 55 soft caramel candies (roughly two 11-ounce packs).
02 -
1 tablespoon of whole milk.
03 -
2 cups of toasted pecans, chopped up.
04 -
A pinch of flaky sea salt, plus extra for topping.
05 -
2 cups milk chocolate melting wafers (Ghirardelli works great).
# Instructions:
01 -
Put parchment paper on two baking trays and give them a light spritz of cooking spray.
02 -
Set a bowl over a pot of gentle simmering water. Toss in caramels and milk, stirring often for around 10 minutes until it’s nice and smooth.
03 -
Take it off the heat, mix in the pecans and salt. Use a spoon to drop tablespoon-sized blobs onto the trays—makes about 30.
04 -
Pop a clean bowl over simmering water, melt the chocolate wafers, and stir until smooth, which takes 3-5 minutes.
05 -
Dip the caramel blobs into the melted chocolate with forks. Place them back on parchment, sprinkle with salt if you want. Chill in the fridge for 10-15 minutes till set.
# Notes:
01 -
They’ll stay good at room temp for up to 2 weeks.
02 -
Put wax paper between layers when storing.
03 -
Yields around 30 pieces.