Pecan & Salted Caramel Candies

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 16 candies

Recipe photo

This quick, easy candy combines toasted pecans, caramel, chocolate, and coarse sea salt, for a gourmet touch.

Pecan & Salted Caramel Candies

star rating (22) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 16 candies
Published: 07/28/2010

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

Tips from our bakers

  • Be sure to browse through the reader comments below for interesting ideas on slightly different ways to prepare these candies.
  • How do you toast nuts? Spread nuts in in a single layer in an ungreased pan. Bake in a preheated 350°F oven for 6 to 10 minutes, until they're a light, golden brown. Remove from the oven, and pour into another pan, to cool quickly and prevent over-browning.
  • For heart-shaped cut-out candies, line an 8" x 8" pan with parchment. Measure out 3/4 cup of pecan pieces, a 6-ounce block of caramel (about 20 caramel candies), and 30 chocolate disks. Spread the pecan pieces evenly over the bottom of the pan. Roll or pat the caramel into a thin sheet and place it on top of the pecans. Once you've heated and softened the caramel, evenly distribute the chocolate disks on top of the caramel, and sprinkle over the fleur de sel. Allow the caramel and chocolate to cool and set. Lift the parchment out of the pan, then cut out heart shapes using a 1" heart cookie cutter.

Directions

see this recipe's blog »

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

1 23  All  
  • star rating 02/08/2015
  • member-ngedmondson1 from KAF Community
  • I just made these using store bought caramel. They took 7 minutes to melt, but OMG, they turned out delicious. We have 4 boys, grown and on their own, but I always send something for valentines....this will be it!!
  • star rating 02/08/2015
  • Susan from Sacramento, CA.
  • Easy and delicious - make them all the time. We call them chocolate Carmel turtles. :)
  • star rating 12/20/2014
  • Robin from Haworth, Ok
  • I make these just a bit simpler when in a rush. Being raised in the deep south, in the country, we call them Deer Tracks. Place miniature pretzels on a baking sheet. Place rolos chocolate candies on top of the pretzels. Warm in the oven until the rolos are soft enough to push a pecan half down into them.
  • 12/07/2014
  • Theresa from Odenton, Maryland
  • I made these today and they turned out great. I made the first batch a mini muffin tin as in other reviews, and the next batch I used a sheet pan as the recipe states. I also used two whole pecans for each. I preferred the sheet pan method, but both batches were yummy. Next time I think I will try another kind of nut like almonds or peanuts. These candies will make great gifts.
  • star rating 02/03/2014
  • BKR from KAF Community
  • Didn't have KAF caramel on hand so used Brach's caramels. Took a suggestion from another person and used a mini muffin pan. Lined each muffin well with a parchment circle, sprinkled chopped toasted pecans on the bottom, flattened the caramel to fit, and put it into the oven at 325 for 5 minutes. Took the pan out of the oven and flattened the caramel to just fit the circular pan shape and then topped each with KAF belcolade bittersweet disks and Fleur de Sel. Excellent gift.
  • star rating 11/24/2012
  • from
  • 11/21/2012
  • Gaylene from Saskatchewan
  • I haven't tried these yet, but i'm just wondering where you buy a block of carmel from. I'm from Canada, i did see some tried Kraft carmels but am interested in the block of carmel if it is better.
  • star rating 11/11/2012
  • from
  • star rating 01/10/2012
  • ivylane1 from KAF Community
  • 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!
  • star rating 01/09/2012
  • sandymillerhays from KAF Community
  • 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.
1 23  All  
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