Pecan and salted caramel candies

By barbsjustagirl

Ingredients

• 1 cup (4 ounces) chopped pecans, toasted
• 4 ounce block of caramel cut into 16 pieces or 16 caramel candies
• 16 bittersweet chocolate discs
• pinch sea salt

Preparation

Step 1

Preheat the oven to 325 degrees F. Divide the pecans into 16 small piles on a parchment lines or lightly greased baking sheet (approximately 2 tsp. pecans each).

Flatten each caramel cube into the size of a half dollar and place on the pecans. Heat in the oven for 2 to 3 minutes until the caramel softens and begins to melt. Remove from the oven and top each cluster with one disk of chocolate.

Once the chocolate has softened top each candy with a few flakes of sea salt, if desired. Allow the caramel and chocolate to cool and set before removing candies from the pan.