Pecan & Salted Caramel Candies Recipe

16
20 mins
50 mins

Ingredients

2 5/8 ounces chopped pecans, toasted
4-ounce block of caramel, cut into 16 pieces; or 16 caramel candies
16 bittersweet chocolate disks (1" to 1 1/2" disks)
a pinch of Fleur de Sel or other sea salt, to garnish each candy

Preparation

Step 1

Preheat the oven to 325°F.

Divide the pecans into 16 small piles on a parchment-lined or lightly greased baking sheet (a scant 2 teaspoons 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; wait 1 minute, then top each cluster with one disk of chocolate, pressing it into the softened caramel gently.

Top each candy with a few flakes of Fleur de Sel, or other coarse sea salt.

Allow the caramel and chocolate to cool and set before removing candies from the pan.

How do you toast nuts? Spread nuts in in a single layer in an ungreased pan. Bake in a preheated 350°F oven for 6 to 10 minutes, until they're a light, golden brown. Remove from the oven, and pour into another pan, to cool quickly and prevent over-browning.

For heart-shaped cut-out candies, line an 8" x 8" pan with parchment. Measure out 3/4 cup of pecan pieces, a 6-ounce block of caramel (about 20 caramel candies), and 30 chocolate disks. Spread the pecan pieces evenly over the bottom of the pan. Roll or pat the caramel into a thin sheet and place it on top of the pecans. Once you've heated and softened the caramel, evenly distribute the chocolate disks on top of the caramel, and sprinkle over the fleur de sel. Allow the caramel and chocolate to cool and set. Lift the parchment out of the pan, then cut out heart shapes using a 1" heart cookie cutter.

HINTS:
I changed the recipe to what I had on hand and after calling the baker's hotline first. I love cashews so I knew I wanted to use that nut, I also didn't have the good block caramel unfortunately but some store caramels that I was looking to use up. Also I needed to substitute for the chocolate discs I had on hand the Guittard bittersweet chocolate chips which I melted and put in a small squeeze bottle. I squirted out a rounded amount of warm chocolate with my French Salt topped with a cashew and they look like they belong in a candy store. I would make again during the holiday season however I would purchase the block caramel to get that higher quality to give as gifts.

Didn't have KAF caramel on hand so used Brach's caramels. Took a suggestion from another person and used a mini muffin pan. Lined each muffin well with a parchment circle, sprinkled chopped toasted pecans on the bottom, flattened the caramel to fit, and put it into the oven at 325 for 5 minutes. Took the pan out of the oven and flattened the caramel to just fit the circular pan shape and then topped each with KAF belcolade bittersweet disks and Fleur de Sel. Excellent gift.