Pecan & Salted Caramel Candies

By mariacle

Ingredients

• 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

Details

Servings 16
Adapted from kingarthurflour.com

Preparation

Step 1

Preheat the oven to 325F.

Divide the pecans into 16 small piles on a parchment-lined or lightly greased baking sheet (approximately 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, and top each cluster with one disk of chocolate.

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

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