Chocolate Covered Pecan Caramels

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Lightly grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang on two sides to use as handles.

   Ca. 2 min.

   Kokkens note: The parchment handles make it much easier to remove the firm caramel from the pan.

2. 2

   Toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, then set aside to cool.

   Ca. 5 min.

   Kokkens note: Toasting the nuts brings out their flavor and adds a delicious crunch to the caramel.

3. 3

   In a heavy-bottomed saucepan, combine the unsalted butter, dark brown sugar, sweetened condensed milk, light corn syrup, and fine sea salt.

   Ca. 2 min.

4. 4

   Cook the mixture over medium heat, stirring constantly, until it reaches 248°F (120°C) on a candy thermometer. This firm-ball stage will take about 12-15 minutes.

   Ca. 15 min.

   Kokkens note: Stirring constantly is crucial to prevent the sugars from burning on the bottom of the pan.

5. 5

   Immediately remove the pan from the heat and carefully stir in the toasted pecans and vanilla extract until just combined.

   Ca. 1 min.

   Kokkens note: Work quickly as the caramel will start to set once it's off the heat.

6. 6

   Pour the hot caramel into the prepared pan and spread it into an even layer with a spatula.

   Ca. 1 min.

7. 7

   Allow the caramel to cool at room temperature until completely firm, which takes about 2 hours.

   Ca. 2 t.

   Kokkens note: Do not rush the cooling process in the refrigerator, as this can cause the caramel to become grainy.

8. 8

   Use the parchment handles to lift the caramel from the pan and cut it into bite-sized squares with a large, sharp knife.

   Ca. 5 min.

   Kokkens note: Lightly greasing the knife blade can help prevent the caramel from sticking as you cut.

9. 9

   Melt the semi-sweet chocolate chips and coconut oil together in a double boiler or in the microwave in 30-second intervals, stirring until smooth.

   Ca. 5 min.

   Kokkens note: The oil gives the chocolate coating a smooth, glossy finish and helps it set perfectly.

10. 10

    Using forks, dip each caramel square into the melted chocolate, turning to coat it completely and allowing excess to drip off.

    Ca. 15 min.

    Kokkens note: Using two forks makes it easier to handle the caramels without making a mess.

11. 11

    Place the chocolate-covered caramels on a sheet of waxed paper or a silicone mat to set.

12. 12

    Let the caramels rest until the chocolate is firm, about 30 minutes at room temperature or 10 minutes in the refrigerator.

    Ca. 30 min.