Chocolate Caramel Pecan Candies

🧂 Ingredients

• 1 cup pecan halves

  use a heaping cup
• 16 caramels

  I used Werther's Original
• 1 cup white chocolate
• ¼ cup milk chocolate

Instructions

• 1 Preheat oven to 350 degrees F.
• 2 Line a rimmed baking sheet with parchment paper.
• 3 Arrange pecans on cookie sheet in a single layer. Bake for about 8 to 10
  minutes, or until lightly toasted. I always say the nuts are done when you can
  smell them.
• 4 Allow pecan to cool. Then arrange them into 16 clusters on the pan. I find
  keeping them all flat works better, if you try to stack they just shift when
  moving the cookie sheet.
• 5 Place a caramel on top of each cluster of pecans.
• 6 Pop the cookie sheet in the oven, bake for about 2 to 3 minutes. Watch closely
  as you want the caramel to melt but not so much that it spreads too much. You
  want it to melt just enough to soften but not become a flat mess. Remove the
  cookie sheet from the oven and allow to cool completely.
• 7 Melt the white chocolate. I like doing mine with the double boiler method. I
  place a saucepan of water on the stove, warm over medium heat, place a heat
  proof bowl over top with the chocolate inside and melt until smooth. Spoon the
  melted white chocolate over top of the clusters. I like keeping it in the middle
  so you see the caramel and pecans sticking out from underneath. Allow to cool.
• 8 With the same double boiler method melt the milk chocolate. Then drizzle that
  over top of the clusters.
• 9 Pop them in the fridge until they set.
• 10 Serve with a big old "Mmm, I love Turtles" smile!

Nutrition Info