Ingredients for these candies have been sitting around in my pantry since the holidays. Such a simple dessert and I never got around to making them. Recently, I needed something sweet and remembered these candies. These are so good; nothing better than pecans, caramel, chocolate and a sprinkling of Fleur de sel.
Pecan, Chocolate and Salted Caramel Candies
- 2/3 cup pecans, chopped and toasted (see comment below)
- 4-ounce block of caramel, cut into 16 pieces; or 16 caramel candies – there is a difference between these candies and a block of caramel (see comment below)
- 16 bittersweet chocolate disks (1″ to 1-1/2″ disks)
- a pinch of Fleur de sel or other sea salt to garnish each candy
Preheat the oven to 325°F. Divided the pecans (scant 2 tsp. each) into 16 small piles on a parchment-lined baking sheet. Flatten each caramel cube into the size of a half dollar, and place on top of the pecans. I used my heavy metal meat pounder which worked perfectly.
Heat in the oven for 2 to 3 minutes (I heated them for 3 minutes), until the caramel softens and begins to melt. Remove from the oven; wait 1 minute, then top each cluster with one disk of chocolate, pressing it into the softened caramel gently. Top each candy with a few flakes of sea salt. Allow to cool before removing from the pan. I actually put them in the refrigerator to firm up and then brought them to room temperature to serve. Very, very, very good 🙂
Baker’s Nook (they have an online store as well) sells 1 and 5 pound blocks of yummy caramel.
I like to toast the pecans in a non-stick skillet until they become fragrant for just a few minutes. You can also toast them in the oven at 350°F for 5-10 minutes.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2016/03/18/pecan-and-salted-caramel-candies/