Pecan & Salted Caramel Candies
This quick, easy candy combines toasted pecans, caramel, chocolate, and coarse sea salt, for a gourmet touch.
1 cup (4 ounces) chopped pecans, toasted
4 ounce block of caramel, cut into 16 pieces; or 16 caramel candies
16 Belcolade bittersweet chocolate disks (or other 1" to 1 1/2" disks) a pinch of Fleur de Sel de Camargue or other sea salt, to garnish each candy
Preheat the oven to 325°F. Divide the pecans into 16 small piles on a parchment-lined or lightly greased baking sheet (approximately 2 teaspoons pecans each).
Flatten each caramel cube into the size of a half dollar, and place on the pecans. Heat in the oven for 2 to 3 minutes, until the caramel softens and begins to melt. Remove from the oven, and top each cluster with one disk of chocolate.
Once the chocolate has softened, top each candy with a few flakes of fleur de sel. Allow the caramel and chocolate to cool and set before removing candies from the pan.
Yield: 16 candies.
Reviews
11/02/2009
I made these last year for Christmas gifts (2008) and I am already getting requests for them again this Christmas! They are simple to make (even my 10 year old helped) and VERY delicious. Keep a close eye on them in the oven and they will come out perfect every time!
09/21/2009
Oh My GOSH!!! These are so wonderful. They make a great holiday gift, too. Made some for my family and my mother in law and what a hit they were...the caramel is not so hard as to hurt your teeth and the chocolate disks are so tasty. Don't forget the sea salt...it adds so much...sweet and salty and oh so delicious. I am going to the Education Center for a class next weekend and you can bet I will be buying more caramel. These put the store bought turtles to shame...Make them...you won't be sorry!
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