Chocolate Covered Pecan Caramels

备料

配料

做法

分步操作

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.

   约 2分钟

   烹饪提示： 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.

   约 5分钟

   烹饪提示： 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.

   约 2分钟

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.

   约 15分钟

   烹饪提示： 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.

   约 1分钟

   烹饪提示： 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.

   约 1分钟

7. 7

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

   约 2小时

   烹饪提示： 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.

   约 5分钟

   烹饪提示： 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.

   约 5分钟

   烹饪提示： 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.

    约 15分钟

    烹饪提示： 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.

    约 30分钟