Caramel pecan chocolates are a great holiday idea! You’ll love these. Definitely for the person with a major sweet tooth. There are two ways to make this, super easy and pretty easy, both ways are great.
1lb. semi sweet chocolate chips
2oz. chopped pecans
6 to 8oz. caramel (homemade or store bought)
Ingredients: Homemade Caramel (pretty easy)
1 1/2 cups sugar (white granulated)
3/4 cup corn syrup
1 cup half and half
1/4 teas. pure vanilla extract
tiny pinch salt
Method: Homemade Caramel
Add sugar, corn syrup, salt and a 1/2 cup of half and half to a heavy bottom 5 quart sauce pan. Insert a candy thermometer to the side of your pan ( very important ). On a medium low to medium heat, heat mixture to between 235F-240F degrees ( DO NOT STIR ). This is where mistakes can happen. If the mixture is stirred while the sugar is in the process of liquefying it will be ruined. Just let the chemical process do it’s thing. The reason for having the extra room in the pan is because the mixture will bubble up but please do not stir it, just let it go. It will take about 45 minutes to reach temperature.
After the mixture has reached between 235F-240F degrees the sugar will be completely melted. Add remaining 1/2 and 1/2 and vanilla slowly ( it will bubble ). Now it is safe to stir and remove from heat.
Pour mixture into a small buttered dish, big enough to when poured is about 1/2 to 3/4 inch thick with the caramel. Let it cool and set. This will give you a soft caramel.
Super Easy Way
Of course this step can be skipped by buying a package of soft caramels from your local store. Just unwrap a caramel chunk, smash it to make a disk and follow assembly instructions below. This is the super easy way 🙂
Both ways are great for these caramel pecan chocolates.
In a double boiler add chocolate and melt over a medium to medium low heat or place a metal or glass bowl over a pan of water making sure the water does not touch the bottom of your bowl and heat that way.
Assembly: Caramel Pecan Chocolates
Pour about a tablespoon of the melted chocolate into the bottom of a foil or paper baking cup ( the kind you use for muffins ). Place on a baking sheet and repeat until half of the chocolate has been used, about 8 to 10 “cups”. Place cookie sheet into the refrigerator until chocolate has set, about 15 minutes. Remove from the refrigerator and place about 1 teaspoon of caramel (or “disk”) in the center of each cup and cover with another tablespoon of chocolate. Sprinkle chopped pecans over the top and let set.
After the caramel pecan chocolates have set remove them from the muffin cup and enjoy. Makes about ten caramel pecan chocolates. Great for parties or just when you want to indulge yourself.