King Arthur Flour Pecan & Salted Caramel Candies

“So simple!”
READY IN:
10mins
YIELD:
16 candies
UNITS:
US

Ingredients Nutrition

  • 1 cup chopped pecans, toasted
  • 4 ounces block caramels, cut into 16 pieces or 16 caramel candies
  • 16 bittersweet chocolate, disks (1-inch to 1 1/2-inch disks)
  • 1 pinch sea salt

Directions

  1. 1) Preheat the oven to 325°F
  2. 2) Divide the pecans into 16 small piles on a parchment-lined or lightly greased baking sheet (approximately 2 teaspoons pecans each).
  3. 3) Flatten each caramel cube into the size of a half dollar, and place on the pecans.
  4. 4) Heat in the oven for 2 to 3 minutes, until the caramel softens and begins to melt.
  5. 5) Remove from the oven, and top each cluster with one disk of chocolate.
  6. 6) Once the chocolate has softened, top each candy with a few flakes of Fleur de Sel.
  7. 7) Allow the caramel and chocolate to cool and set before removing candies from the pan.

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