Pecan & Salted Caramel Candies
Pecan & Salted Caramel Candies
(14)
|
rate this recipe » |
| quick-n-easy | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | 16 candies |
Ingredients
- 2/3 cup chopped pecans, toasted
- 4-ounce block of caramel, cut into 16 pieces; or 16 caramel candies
- 16 bittersweet chocolate disks (1" to 1 1/2" disks)
- a pinch of Fleur de Sel or other sea salt, to garnish each candy
Directions
1) Preheat the oven to 325°F.
2) Divide the pecans into 16 small piles on a parchment-lined or lightly greased baking sheet (a scant 2 teaspoons pecans each).
3) Flatten each caramel cube into the size of a half dollar, and place on the pecans.
4) Heat in the oven for 2 to 3 minutes, until the caramel softens and begins to melt.
5) Remove from the oven; wait 1 minute, then top each cluster with one disk of chocolate, pressing it into the softened caramel gently.
6) Top each candy with a few flakes of Fleur de Sel, or other coarse sea salt.
7) Allow the caramel and chocolate to cool and set before removing candies from the pan.
Yield: 16 candies.
Reviews
01/10/2012- I gave this 5 stars because it was so simple to make and the bang for the lack of effort is incredible! I really do want to encourage you to use the Fluer de sel it really makes a difference. I also would encourage a high quality carmel as well, I made these for Christmas and late in the game for purchasing, KAF was sold out of carmel and the higher quality carmel was sold out at the places I use here at home so I used the cheaper bagged and individually wrapped kind from the grocery store. The candies I made were wonderful in spite of that but they could've been spectacular. I also used E. Guittard semi-sweet chocolate discs. All this to say if you start with quality ingredients you get quality results. It was a hit with friends and family and with me and I'm kind of picky!
- 01/09/2012
- I made these for the first time this weekend, and they were GREAT! Very easy to make--I cut the block caramel up into 16 equal squares, and flattened each with the bottom of a drinking glass to make a perfect "silver dollar-sized" disk....they melted beautifully! And the sea salt was the absolutely perfect finishing touch! My chocolate disks melted quite a bit, and they were taking a long time to re-firm, so I put the baking sheet with all the candies in the fridge for maybe 5 minutes to firm up the melted chocolate...it didn't harm the quality of the candies at all. This is a GREAT recipe and my husband has already asked for more!--Sandy from Cheverly, Md.
- 12/22/2011
- I can't stop making these! My family keeps eating them before I can get them in gift tins. I used a smoked sea salt on the top and it truly makes the candy unforgettable. The smokiness adds a whole dimension of scent and taste. I also roasted the pecans prior to assembly. I found I needed more time than listed for my caramels to stick to my pecans, I was up at 5 or 6 minutes.
- 11/20/2011
- I used Kraft caramels, and the chocolate Disks from King Arthur. Like another poster I left the Pecans as halves. I had pretty good sized ones so I used two halves, and only one chocolate disk. Excellent and so easy, this is definitely going into my Christmas baskets this year.
02/13/2011- 3 minutes was not enough for the caramel to melt. And I'm not sure if I did it right. A lot of pecans came off when they cooled down.
- 02/06/2011
- This was very easy,I used everything KAF. After making the chocolate disk, I put it back in oven and turned the oven off. It took seconds until the chocolate was perfect. Valentine's Day will be special again! Thanks.
- 12/24/2010
- I put the pecans in muffin tins, placed the caramel on top, and topped with a dark chocolate kiss before placing them in the oven. After 3-4 minutes I removed them and used the back of a spoon to flatten out the chocolate. They are delicious, but next time I will be using the chocolate disks from KAF - and doubling them up like another poster!
- 12/22/2010
- I have made two batches of these. The first one I prepared according to directions. With my second batch, I left the toasted pecans whole (whole halves). I used three per candy and liked the taste and texture of the whole pecans a lot better than chopped. I used Archer Farms caramels and found they melted nicer than Kraft and I also had to extend oven time for caramel to melt. And it stayed soft and did'nt get hard. Next time I will use KAF chocolate and use two disks (flat sides together) and spread over the caramel after it softens and then sprinkle the sea salt. Great recipe but I will make changes.
- 12/22/2010
- This is a great recipe! It's easy and requires very few ingredients. I used several varieties of Lindt bar chocolate instead of just the disks on the 2 batches I've made, and they worked great, too. On the second batch I made, I salted the caramel when it came out of the oven and placed the chocolate on top, added a little more sea salt and placed a pecan half on the chocolate - kind of liked this presentation better. I also found I needed to place the pan back in the warm oven briefly after adding the chocolate to help it melt a little better. I plan on getting more caramels to make some more today.
- 12/19/2010
- So easy and impressive. This will be a staple in my Christmas baskets. It did take quite a bit longer for the caramels to melt (could be the grocery store brand I used). The salt makes it an amazing treat!
