Georgia Browns (Chocolate Pecan Caramels)



Makes 24 mini muffin tin sized caramel clusters

Idea: sStir the chopped pecans into the caramel, pour into a square baker and top with chocolate. Refrigerate and allow to cool completely, then slice into rectangles with a knife. 

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. 

Popular posts from this blog

Spiced Cocktail Nuts

Image
Union Square Cafe variation: 4 cups (~550 g) mixed nuts or seeds, raw, unsalted  (e.g. peanuts, walnuts, pecans, almonds, cashews) 2 Tablespoons butter or oil 2 Tablespoons brown sugar or maple syrup  3 Tablespoons fresh rosemary, chopped  2 teaspoons sea salt 1 teaspoon cayenne (or 1 tsp curry powder + 1/4 tsp cinnamon) Heat oven to 350° . Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.
Read more

Dave's Killer Bread (Sourdough)

250g whole wheat flour 250g bread flour 100g starter 300g water 40g honey 32g olive oil 8g salt 100g Mixed seeds & nuts (pumpkin, sunflower, chia, everything bagel seasoning, rolled oats, pistachios, etc) 25g Mixed seeds for the top of the loaf (after shaping spritz with water and roll in the remaining seeds)
Read more

Tropical Cream Pie

Image
  1 1/2 cups honey graham cracker crumbs (about 20 graham crackers) 1/4 cup granulated sugar 1/2 cup unsalted butter, softened  1/4 teaspoon salt 1/2 teaspoon ground cinnamon 8   oz   block of cream cheese,  softened 6 Tablespoons sugar 20 oz   crushed pineapple, drained  1   cup   dried shredded Coconut   1   cup   chopped pecans,  reserve a few extra for garnish 8 oz container Cool Whip, thawed or  2   cups   heavy cream,  whipped until stiff peaks form and sweetened with 1/4 cup of sugar In a food processor, combine the graham crackers, sugar, cinnamon, and salt. Pulse until finely ground and evenly mixed. Add the softened butter and continue pulsing until the mixture is fully combined and holds together when pressed. Press the mixture into the bottom of a springform pan and refrigerate or freeze for 10 minutes while you prepare the filling. In a large mixing bowl—or using the same food processor—mix...
Read more