Chocolate Pecan Caramels
Indulge in the ultimate sweet and salty treat with these decadent Chocolate Pecan Caramels! Featuring rich, buttery caramel infused with toasted pecans and a hint of vanilla, this recipe is elevated with a luscious dark chocolate coating and a sprinkle of flaky sea salt. Perfectly chewy and satisfyingly rich, these homemade candies strike a perfect balance between sweetness and nuttiness. The straightforward recipe takes less than an hour of prep and cook time, with simple instructions for creating the perfect caramel and achieving a glossy chocolate finish. Ideal for holiday gifting, special occasions, or just a gourmet indulgence at home, these caramels are sure to become a favorite in your dessert repertoire.
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 1 cup Light corn syrup
- 0.5 cup Unsalted butter
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Flaky sea salt
- 1 cup Pecans, toasted and roughly chopped
- 12 ounces Dark chocolate, chopped
- 1 teaspoon Vegetable oil or coconut oil
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving enough overhang to lift the caramels out later. Lightly grease the parchment paper with a small amount of butter.
In a medium, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, unsalted butter, and heavy cream. Cook over medium heat, stirring constantly, until the butter is fully melted and the mixture begins to boil.
Reduce the heat to medium-low and clip a candy thermometer to the side of the saucepan. Continue cooking without stirring until the mixture reaches 245°F (firm-ball stage). This will take about 10-15 minutes. Watch closely to avoid burning.
Once the caramel reaches 245°F, immediately remove it from the heat and carefully stir in the vanilla extract, flaky sea salt, and toasted pecans. Pour the caramel into the prepared pan, spreading it evenly.
Allow the caramel to cool at room temperature for at least 2 hours or until firm. You can also refrigerate it to speed up the process.
Once the caramel has set, lift it out of the pan using the parchment overhang. Cut it into small squares or rectangles using a sharp knife or kitchen scissors.
Melt the dark chocolate and vegetable oil together in a microwave-safe bowl in 30-second increments, stirring after each interval, until smooth and fully melted.
Using a fork or dipping tool, dip each caramel piece into the melted chocolate, ensuring it is fully coated. Shake off any excess chocolate and place the caramel on a parchment-lined baking sheet.
Allow the chocolate to set completely at room temperature or in the refrigerator. Once set, the caramels can be stored in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
5351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.1 g | 408% | |
| Saturated Fat | 148.5 g | 742% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 601.6 g | 219% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 463.8 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 43.3 mg | 241% | |
| Potassium | 2387 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
