Ingredients
- 4 ounces pecan halves
- 8 ounces caramels (Werther's preferred)
- 1-2 tablespoons heavy cream
- 6 ounces chocolate, semi-sweet (Ghirardelli preferred)
- Sea salt or Maldon salt for garnish (optional)
How to Make
-
Step 1: Line a baking sheet with parchment paper.
-
Step 2: Melt chocolate in a double boiler or microwave for 1 minute. Stir till smooth. Additional 15 seconds if needed.
-
Step 3: Put a small dot of melted chocolate down scattered on the paper and arrange 3 pecans to meet on the chocolate. (This will keep the caramel from leaking through!)
-
Step 4: Melt caramel and heavy cream in micro safe bowl. Microwave for 1 minute, stir until smooth. If needed, microwave for an additional 30 seconds.
-
Step 5: Pour 1-2 teaspoons of melted caramel over each cluster. Allow to set.
-
Step 6: You may have to reheat chocolate for an additional 15 seconds.
-
Step 7: Pour about a teaspoon of melted chocolate over the caramel.
-
Step 8: Allow to cool for a minute or so, then sprinkle with sea salt/Maldon salt if desired.
-
Step 9: Store in airtight container for 3 weeks or freeze and separate layers with wax paper.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.