Description
A classic Southern confection featuring crunchy pecans enrobed in a rich, buttery caramel and coated in smooth chocolate.
Ingredients
Scale
For the Crust:
- 2 cups pecan halves
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 8 ounces semi-sweet chocolate, chopped
Instructions
1. Prepare the Crust:
- Line a baking sheet with parchment paper. Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, then set aside.
- In a medium saucepan, combine the sugar, butter, heavy cream, corn syrup, and salt. Cook over medium heat, stirring constantly, until the mixture reaches 240°F (115°C) on a candy thermometer.
- Remove the caramel from the heat and immediately stir in the vanilla extract and toasted pecans. Stir vigorously until the pecans are fully coated and the mixture thickens slightly.
- Drop tablespoon-sized clusters onto the prepared baking sheet. Allow them to cool completely and harden, about 30 minutes.
- Melt the chocolate in a double boiler or in the microwave in 30-second intervals, stirring until smooth. Dip the bottom of each cooled cluster into the chocolate, letting any excess drip off. Return to the parchment paper and let the chocolate set completely.
Notes
You can customize the seasonings to taste.