Chocolate Pecan Caramels
Ingredients:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup pecans, toasted and chopped
- 4 ounces semisweet chocolate, chopped
Directions:
1. Line an 8-inch square baking pan with parchment paper and lightly butter it.
2. In a heavy-bottomed saucepan, combine sugar, corn syrup, and 1/4 cup of the heavy cream. Stir over medium heat until the sugar dissolves.
3. Bring the mixture to a boil without stirring, and cook until it reaches 245°F (118°C) on a candy thermometer.
4. Remove from heat and carefully stir in the remaining cream, butter, vanilla extract, and salt until smooth.
5. Mix in the toasted pecans and half of the chopped chocolate until fully incorporated.
6. Pour the caramel mixture into the prepared pan and spread evenly.
7. Sprinkle the remaining chopped chocolate over the top and let it sit for a minute, then gently swirl the chocolate into the caramel.
8. Allow the caramels to cool completely at room temperature, then refrigerate for at least 2 hours to set.
9. Once firm, cut into small squares and wrap individually if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes + chilling time
Kcal: 180 kcal (per piece, assuming 24 pieces) | Servings: 24 servings
Tips:
Use a candy thermometer for precise temperature to achieve the perfect chewy texture.
Toast pecans lightly in a dry skillet to enhance their nutty flavor before adding to the caramel.