Ingredients and Supplies
- 1/2 pound chocolate
- 1 pound commercial caramel or basic caramel recipe
- 8 oz. pecan pieces
- parchment paper or silicone mat
- squeeze bottle
Heat oven to 300°. Butter a 9” x 9” pan. Thickly cover the bottom of the pan with pecan pieces. Cut pieces of prepared caramel or Basic Caramel Recipe and roll into 1” balls. Slightly flatten. Place flattened balls on pecans about 1/2” apart from each other (not all flattened balls will fit at one time). Put into oven for about 2 minutes or until caramel “just” smooths itself and pecans stick to slightly melted caramel. Remove from the oven. When the caramel cools, place the caramel with pecans onto parchment paper or silicone mat. Melt candy coating or melt and temper chocolate. Pour candy coating into squeeze bottle and cover the caramel. (If using real chocolate, chocolate must be spooned on top.) Push remaining pecans in pan together, add more caramel flattened balls and soften in oven. Repeat until all the caramel is gone.
Watch the caramel in the oven carefully. The caramel should just settle and be smooth. Wrinkles in the caramel indicate that the caramel was left in too long, giving the soft caramel a hard, brittle texture instead of a chewy texture.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.