These candies are pretty, delicious, and best of all: simple. Chewy caramel is layered over toasted pecans, then topped with chocolate and a sprinkle of sea salt. These candies need to stay refrigerated (since the chocolate is not tempered it will ‘bloom‘ if left at room temperature. It will be safe to eat, but not very pretty). The caramel will also be easier to unmold from the paper wrappers if it is chilled.
Makes 18 candies
- 1 cup (5.5 oz) caramel baking bits (found in the baking aisle of most stores)
- 2 Tbs heavy whipping cream (don’t leave this out unless you like tooth-breaking caramel)
- 3/4 cup (3 oz) pecans (use can substitute whatever nut you want)
- 3/4 cup (4.75 oz) chocolate chips, stars, squares (I used Brach’s chocolate stars)
- 1 tsp flaked sea salt (if you don’t have sea salt, just skip the salt. Don’t try to substitute table salt!)
- 18 mini cupcake paper wrappers (found in the baking aisle)
- Preheat oven to 200F.
- In a medium saute pan, toast the pecans over medium heat, stirring, for about 4 mintues, or until fragrant. Remove from and divide among the 18 wrappers.
- In a small saucepan, heat the caramel bits and cream over medium heat, stirring until melted and combined. Remove from heat. Working quickly (the caramel will start to firm up as it cools and become more difficult to spoon), spoon 1 generous teaspoon into each wrapper. Be careful not to touch the caramel with your fingers- it is very hot and very sticky!
- Divide the chocolate among the wrappers and place on top of the caramel. Place the candies on a baking sheet and put in the oven for 1-2 minutes, just until the chocolate has started to soften and looks shiny. Remove from the oven and sprinkle each with a pinch of sea salt.
- Place the candies in the refrigerator for about 2 hours, until firm. You can eat them right away or wrap them well and store in the refrigerator until ready to eat.