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Ingredients & Quantities
Prep Time: 20 minutes
Cook Time: 10 minutes (for toasting)
Setting Time: 30 minutes
Total Time: 1 hour
Yields: Approximately 24–30 candies
For the Base
- 2 cups pecan halves
- 1 package (11 oz) soft caramels, unwrapped
- 2 tablespoons heavy cream or whole milk
For the Chocolate Coating
- 2 cups semi-sweet or milk chocolate chips (or chopped chocolate)
- 1 tablespoon coconut oil or vegetable shortening (optional — smoother, shinier finish)
Optional Garnish
- Flaky sea salt
- 2 oz melted white chocolate for drizzling
Optional Additions
- Toasted coconut flakes for extra texture
- Chopped pretzels for a sweet-salty twist
- Dark chocolate for a richer flavor profile
- Substitute walnuts or almonds instead of pecans
Tips for Success
Toast the pecans for deeper flavor
Avoid overheating the caramel — it becomes tough
Work quickly — caramel sets fast
Use parchment for easy removal
Chill to set, but serve at room temperature for best bite
Instructions
see continuation on next page
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