Milk Chocolate Caramel Pecans (Print Version)
# Ingredients:
01 -
55 soft caramel squares (roughly two 11-ounce packages).
02 -
1 tablespoon regular milk.
03 -
2 cups chopped, toasted pecans.
04 -
Small amount of flaky sea salt, extra for topping.
05 -
2 cups Ghirardelli milk chocolate melting discs.
# Instructions:
01 -
Get two baking sheets ready with parchment paper and give them a light spray with cooking oil.
02 -
Put a bowl over gently bubbling water. Combine caramels with milk, mixing often for around 10 minutes until completely melted.
03 -
Take off heat, mix in the pecans and salt. Scoop tablespoon amounts onto your trays making about 30 clusters.
04 -
With a fresh bowl over bubbling water, melt the chocolate discs, stirring constantly until they're fully smooth, taking 3-5 minutes.
05 -
Use forks to coat caramel clusters in the melted chocolate. Return to parchment, add salt on top if you want. Cool in fridge for 10-15 minutes until they're set.
# Notes:
01 -
They'll stay good for 2 weeks at room temp.
02 -
Put wax paper between layers when storing.
03 -
You'll end up with around 30 treats.