Millionaire Candy (Print Version)
# Ingredients:
01 -
2 cups pecans, chopped and toasted.
02 -
55 soft caramel candies (two 11-ounce bags).
03 -
2 cups milk chocolate melting wafers.
04 -
Pinch of flaky sea salt, plus extra to sprinkle on top.
05 -
1 tablespoon whole milk.
# Instructions:
01 -
Lay parchment paper on two baking trays and give them a quick spray with non-stick spray.
02 -
Melt the caramels with the milk over a double boiler, stirring every now and then. This should take about 10 minutes on medium heat.
03 -
Take the caramel off the heat and mix in the chopped pecans with a touch of salt. Scoop tablespoon-sized portions onto the prepped trays—aim for 30 mounds.
04 -
In a clean double boiler, heat the chocolate wafers while stirring now and then until they’re silky smooth—this'll take 3 to 5 minutes.
05 -
Use forks to coat the caramel clusters in the melted chocolate. Sprinkle on some salt if you’d like, then chill them in the fridge for 10 to 15 minutes until firm.
# Notes:
01 -
Stays fresh for up to two weeks at room temperature.
02 -
Layer with paper when storing.
03 -
Yields around 30 pieces.