Texas Millionaires
Indulge in the irresistible decadence of Texas Millionaires, a classic Southern candy that strikes the perfect balance between crunchy pecans, buttery caramel, and rich chocolate. This recipe starts with toasted pecans, adding a deep, nutty flavor that complements the melt-in-your-mouth homemade caramel crafted from butter, granulated sugar, light corn syrup, and sweetened condensed milk. Each caramel-pecan cluster is generously coated in silky melted semi-sweet chocolate, resulting in a bite-sized treat that's perfect for gifting or savoring as a sweet indulgence. With just 15 minutes of prep and step-by-step instructions, these chocolate caramel pecan clusters are easy to master and will surely elevate your dessert game. Whether you're celebrating the holidays or satisfying a candy craving, Texas Millionaires deliver pure confectionary bliss!
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Recipe Information
Ingredients
- 2 cups Pecans
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 1 cup Light corn syrup
- 1 can Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 2 cups Semi-sweet chocolate chips
- 1 tablespoon Coconut oil (optional, for chocolate coating)
Instructions
Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet and toast them in the oven for 6-8 minutes, until fragrant. Allow them to cool completely.
In a medium-sized, heavy-bottomed saucepan, melt the unsalted butter over medium heat.
Stir in the granulated sugar, light corn syrup, and sweetened condensed milk. Cook the mixture over medium heat, stirring constantly, until it reaches 240°F (115°C) on a candy thermometer. This is the 'soft ball stage.'
Remove the saucepan from the heat and stir in the vanilla extract and toasted pecans. Allow the mixture to cool slightly until it's thick enough to shape.
Line a baking sheet with parchment paper or a silicone baking mat. Drop spoonfuls of the caramel-pecan mixture onto the prepared baking sheet, forming small clusters. Let them set completely at room temperature, about 30 minutes.
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second increments, stirring after each interval, until smooth. If desired, stir in the coconut oil for a glossier finish.
Dip each caramel-pecan cluster in the melted chocolate, using a fork to coat it completely and letting the excess drip off. Place the dipped clusters back onto the lined baking sheet.
Allow the chocolate to set completely before serving. You can speed this up by placing the baking sheet in the refrigerator for 15-20 minutes.
Once set, store the Texas Millionaires in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 33.3 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 93 mg | 2% | |
*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.
