Chocolate Covered Pecan Caramels
Rich, buttery caramels are loaded with toasted pecans and enrobed in a smooth layer of dark chocolate. This classic confection is perfect for holiday gift-giving or as a special treat. Making candy at home is rewarding, and this recipe guides you through creating a firm, chewy caramel that holds its shape.
An original recipe by Forkin
- Total time
- 3 hr 10 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 793 kcal
Allergen information: may contain milk, nuts, soy, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
caramel
- 113 gunsalted butter, cut into pieces
- 220 gdark brown sugar, packed
- 200 gsweetened condensed milk
- 160 glight corn syrup
- 0.25 tspfine sea salt
- 75 gpecan, roughly chopped
- 1 tspvanilla extract
coating
- 250 gsemi-sweet chocolate chip
- 1 tbspcoconut oil
Equipment
8x8 inch pan · waxed paper · double boiler · heatproof spatula · forks · parchment paper · knife · candy thermometer · heavy-bottomed saucepan
The method
Step by step
- 1
Lightly grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang on two sides to use as handles.
About 2 min
Cook’s note: The parchment handles make it much easier to remove the firm caramel from the pan.
- 2
Toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, then set aside to cool.
About 5 min
Cook’s note: Toasting the nuts brings out their flavor and adds a delicious crunch to the caramel.
- 3
In a heavy-bottomed saucepan, combine the unsalted butter, dark brown sugar, sweetened condensed milk, light corn syrup, and fine sea salt.
About 2 min
- 4
Cook the mixture over medium heat, stirring constantly, until it reaches 248°F (120°C) on a candy thermometer. This firm-ball stage will take about 12-15 minutes.
About 15 min
Cook’s note: Stirring constantly is crucial to prevent the sugars from burning on the bottom of the pan.
- 5
Immediately remove the pan from the heat and carefully stir in the toasted pecans and vanilla extract until just combined.
About 1 min
Cook’s note: Work quickly as the caramel will start to set once it's off the heat.
- 6
Pour the hot caramel into the prepared pan and spread it into an even layer with a spatula.
About 1 min
- 7
Allow the caramel to cool at room temperature until completely firm, which takes about 2 hours.
About 2 hr
Cook’s note: Do not rush the cooling process in the refrigerator, as this can cause the caramel to become grainy.
- 8
Use the parchment handles to lift the caramel from the pan and cut it into bite-sized squares with a large, sharp knife.
About 5 min
Cook’s note: Lightly greasing the knife blade can help prevent the caramel from sticking as you cut.
- 9
Melt the semi-sweet chocolate chips and coconut oil together in a double boiler or in the microwave in 30-second intervals, stirring until smooth.
About 5 min
Cook’s note: The oil gives the chocolate coating a smooth, glossy finish and helps it set perfectly.
- 10
Using forks, dip each caramel square into the melted chocolate, turning to coat it completely and allowing excess to drip off.
About 15 min
Cook’s note: Using two forks makes it easier to handle the caramels without making a mess.
- 11
Place the chocolate-covered caramels on a sheet of waxed paper or a silicone mat to set.
- 12
Let the caramels rest until the chocolate is firm, about 30 minutes at room temperature or 10 minutes in the refrigerator.
About 30 min
Per serving
Nutrition
- Calories
- 792.8kcal
- Protein
- 7.5g
- Carbs
- 100.4g
- Fat
- 43.4g
- Fibre
- 3.3g
- Sugar
- 91.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container in the refrigerator, with layers separated by waxed paper.
Serve chilled or allow to come to room temperature for a softer chew.
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