Ingredients
- • 1 pound high-quality semisweet chocolate, finely chopped
- • 2 cups pecan halves
- • ¼ tsp salt
- • 1 cup (about 24) caramel candies
- • 1 ½ tsp heavy cream
- • 1 tbsp rum, bourbon, or whisky
Preparation
Step 1
Directions
Preheat oven to 350°F. Take a large shallow baking sheet, and spread the pecans on it in a single layer, and bake till brown for 10 minutes. Allow them to cool in a plate while you place parchment paper in a baking sheet. Mix together the caramels, cream, liquor and salt in small glass bowl. Microwave it uncovered for 2 minutes at medium power. Take it out and stir to blend. Then, place it back and microwave for 1 more minute. Stir and reserve for later.
Place half the chocolate in a bowl, and melt it by placing the bowl over a saucepan of simmering water. Once the chocolate has turned to liquid, take it off the heat and add in the rest of the chocolate and stir. Pour half of it into a separate bowl and set aside. Add a cup of the roasted pecans to the chocolate, and pour the mixture onto the baking sheet. It should have a thickness of anything, between ¼ to ½ inch. Drizzle the caramel mixture in a layer over it and add on the remaining nuts. Top it off with the chocolate that has been set aside, and let it set at room temperature for about 2 hours, but do not chill. Chop it up into cubes, and store in an airtight container.