Pecan and Caramel Salted Candies

By fluteanjel

Ingredients

• Ingredients View by: Volume Weight
• * 1 cup 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
• * 4 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

Details

Servings 16
Adapted from kingarthurflour.com

Preparation

Step 1

1) Preheat the oven to 325F.

2) Divide the pecans into 16 small piles on a parchment-lined or lightly greased baking sheet (approximately 2 teaspoons pecans each).

3) Flatten each caramel cube into the size of a half dollar, and place on the pecans.

4) Heat in the oven for 2 to 3 minutes, until the caramel softens and begins to melt.

5) Remove from the oven, and top each cluster with one disk of chocolate.

6) Once the chocolate has softened, top each candy with a few flakes of Fleur de Sel.

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

Yield: 16 candies.