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Lightly toast the broken pecan halves on a parchment lined baking sheet in the oven.
Then arrange toasted pecans in separate little piles of about 2 teaspoons each.
Toasted pecans meet caramel and chocolate for the easiest homemade candy you'll ever make. No stirring, no mixing, no candy thermometer. Gorgeous presentation.
Ingredients
- 1 1/2 cups roughly broken pecan halves
- 24 soft caramel candies (or 6-ounce block caramel cut into 24 equal pieces)
- 24 bittersweet chocolate disks
- sea salt flakes
Instructions
- Preheat oven to 400°.
- Lightly toast broken pecan halves on parchment lined baking sheet for 5 minutes.
- Remove from oven and reduce oven temperature to 325°.
- Arrange pecans into 24 piles (about 2 teaspoons each) on parchment lined baking sheets.
- Shape caramel candies into flattened circles. (about the size of a half dollar)
- Top each pile of pecans with a flattened caramel disk.
- Bake in the oven for 3-4 minutes until caramel melts.
- Remove from the oven and turn oven off.
- Top each caramel covered nut cluster with a bittersweet chocolate disk, pressing in firmly.
- Return pan to warm oven for about 30 seconds until chocolate is nearly melted.
- Remove from oven
- Garnish with a few flakes of sea salt if desired.
- Let candies cool and harden for several hours at room temperature to set.
- Store in an airtight container.
