A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Pecan & Salted Caramel Candies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Pecan & Salted Caramel Candies Recipe

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

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
16 candies
Nutrition information

Ingredients

Choose your measure:

  • 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

Instructions

  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.

Nutrition Information

  • Serving Size 15g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 80
  • Calories from Fat 50
  • Total Fat 6g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 65mg
  • Total Carbohydrate 6g
  • Dietary Fiber 1g
  • Sugars 6g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.