Millionaire Caramel Pecans (Print Version)
# Ingredients:
01 -
About two 11-ounce bags (55 pieces) of wrapped caramel candies.
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1 tablespoon full-fat milk.
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2 cups of chopped and toasted pecans.
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A small pinch of flaky sea salt, plus extra to sprinkle on top.
05 -
2 cups of melted milk chocolate wafers (Ghirardelli works well).
# Instructions:
01 -
Cover two baking sheets with parchment paper, then spray a little cooking oil on the surface.
02 -
Melt the caramels in a heatproof bowl over gently simmering water with milk, stirring often. This should take about 10 minutes to get smooth.
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Take the bowl off the heat and mix in the pecans and sea salt. Scoop tablespoon-sized portions onto the trays and shape about 30 pieces.
04 -
In a clean heatproof bowl, melt the chocolate wafers over simmering water while stirring constantly. It should take 3 to 5 minutes to be silky smooth.
05 -
Use forks to dunk the caramel pieces into the melted chocolate. Place them back on the parchment paper, sprinkle with more salt if you'd like, and chill in the fridge for 10 to 15 minutes to firm up.
# Notes:
01 -
Store at room temperature for up to 2 weeks.
02 -
Use wax paper to keep layers from sticking when storing.
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Yields around 30 treats.