chocolate pecan carmels

By AmberK

Ingredients

• 1 tablespoon plus 1 cup butter, softened, divided
• 1-1/2 cups coarsely chopped pecans, toasted
• 1 cup (6 ounces) semisweet chocolate chips
• 2 cups packed brown sugar
• 1 cup light corn syrup
• 1/4 cup water
• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons Spice Islands® pure vanilla extract

Details

Servings 7
Preparation time 20mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

Line a 13-in. x 9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.
In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).
Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Yield: about 2-1/2 pounds (about 6-3/4 dozen).
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test