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Sweet, chewy and crunchy, all at the same time — these bite-size treats go perfectly with a cup of coffee after a meal.
Prep: 5min
Total: 45min
Yield: Makes 1 dozen
Servings:
Nutrition Facts :
Ingredients:
- 1 cup pecan halves (3 1/4 ounces)
- 12 soft caramel-candy cubes
- 1 1/2 ounces bittersweet chocolate, broken into 12 pieces (1/2 inch each)
Instruction:
- Preheat oven to 350 degrees. Arrange pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Remove from oven (leave oven on); set aside 36 pecans on baking sheet. Finely chop remaining pecans (for about 1/4 cup); set aside.
- When pecans are cool enough to handle, make 12 clusters by arranging 2 pecans vertically, side by side, below 1 pecan placed horizontally. Gently flatten each caramel; place 1 on top of each cluster. Bake clusters 5 minutes. Remove from oven (leave oven on).
- Place 1 piece of chocolate on top of each cluster. Return to oven; bake until chocolate begins to melt, 1 to 2 minutes. Remove from oven. With the back of a spoon, gently spread chocolate over caramel without completely covering it.
- Sprinkle clusters with reserved chopped pecans. Refrigerate until set, about 15 minutes. Bring to room temperature before serving.
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Servings: 1
Nutrition Facts : calories 268 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, Saturated Fat 11 grams saturated fat, servingSize 1, Sodium 80 milligrams sodium, Sugar 7 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 13 grams unsaturated fat
Ingredients:
- 5 tablespoons butter
- ½ cup heavy cream
- 1 cup pecans, whole or pieces
- 3 tablespoons Pyure or sweetener of your choice
- 1.5 teaspoons vanilla
- Pinch of salt
- 3 ounces dark chocolate, or any sugar free variety
Line a large baking sheet, or two, with parchment paper. Divide your pecans into small piles. You should have 18-20.
In a small saucepan, melt 4 tablespoons of butter. Let it get slightly brown and then add your cream. Let it simmer for 2-3 minutes then add your sweetener, vanilla and pinch of salt.
Let the mixture simmer for another 5-10 minutes, whisking frequently once it starts to get dark and thicken.
Take off the heat and spoon the mixture over the pecans until they are covered. About half to one tablespoons of the caramel depending on the size of the clusters. Just make sure all of the pieces are covered so they will stick together.
Pop your baking sheet in the freezer to firm them up while you make the chocolate to drizzle on top.
Chop your chocolate, then combine with a tablespoon of butter in a bowl over a pot of boiling water. You can use a double boiler if you have it. Stir the mixture constantly until the chocolate is completely melted.
Pull your baking sheet out of the freezer and drizzle over the top of your clusters. You can drizzle it lightly or put thicker globs of chocolate if you really love chocolate. I like somewhere in-between.
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