Ingredients:
- Pecans
- 3 cups pecan halves
- Caramel
- ½ cup unsalted butter
- 7 oz sweetened condensed milk
- 1 cup light brown sugar
- ½ cup light corn syrup
- pinch salt
- ½ teaspoon vanilla extract
- Chocolate
- 1½ cups milk chocolate chips
- 1 teaspoon vegetable shortening
Instructions:
- Preheat oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast for 10 minutes. Remove and line the tray with parchment paper. Arrange the pecans into 34 small clusters, each about 2–2½ inches wide.
- In a stockpot, heat the butter, brown sugar, and corn syrup over medium heat until it begins to boil. Add the salt, vanilla, and sweetened condensed milk. Cook, stirring constantly, until the caramel reaches 240°F (soft-ball stage). Remove from heat and let cool 10 minutes to thicken.
- Spoon ¾ tablespoon of caramel over each pecan cluster. Refrigerate 15 minutes to set.
- Melt the chocolate chips and shortening in the microwave in 30-second intervals, stirring between each until smooth. Spoon about 1 tablespoon of chocolate over each caramel cluster.
- Refrigerate again until the chocolate is firm. Enjoy!