Georgia Browns (Chocolate Pecan Caramels)



Makes 24 mini muffin tin sized caramel clusters

Note: This recipe made extra caramel so I lined a small dish with parchment and poured the remaining in, then once cooled topped it with the remaining chocolate.

Pecans  

  • 2 cups pecan halves
  • 1/2 teaspoon salt 
  • 2 tablespoons butter, melted
Chocolate 
  • 1 cup semisweet chocolate
  • 1/2 tsp neutral oil

Caramel 
  • ¼ cup water 
  • 1 cup dark brown sugar 
  • 1 cup sweetened condensed milk 
  • ⅔ cup corn syrup 
  • 7 tablespoons butter 
  • 1 teaspoon vanilla 
  • ½ teaspoon salt 
  1. Measure and prepare all ingredients and line muffin tin with parchment strips or cups (or line baking sheet with parchment paper). 
  2. Roast pecans: Preheat oven to 325 degrees F and line a cookie sheet with parchment paper. In a medium sized bowl, toss pecans in 3 tablespoons butter then season with salt. Transfer nuts to the prepared cookie sheet and bake for 13-15 minutes. Set aside to cool. Arrange the cooled pecans in groupings of 3-4, spaced a couple inches apart if using baking sheet.
  3. Make caramel: Add brown sugar, condensed milk, corn syrup, butter, and water to a small saucepan. Bring mixture to a boil, stirring often. Maintain a boil until the mixture reaches 240-245 degrees F, then immediately remove from heat and stir in vanilla and salt.
  4. Assemble: Spoon a dollop of caramel on top of each pile. Allow caramel to cool.
  5. Once caramel has cooled, melt and spoon the chocolate and oil then top each brown and allow to cool.
  6. Store in an airtight container in a cool place. 

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