Homemade Caramel Pecan Candies

Ingredients

• For the Caramel:
• 1 cup granulated sugar
• 1/4 cup unsalted butter
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• For the Candies:
• 1 cup pecans, chopped (or whole if preferred)
• 1/2 cup chocolate chips (optional, for drizzling or coating)

Instructions

1. Prepare the Pans:

• Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal later. Lightly grease the parchment with cooking spray or butter.

2. Toast the Pecans:

• In a skillet over medium heat, toast the pecans for about 5-7 minutes, stirring frequently until fragrant. Remove from heat and let cool.

3. Make the Caramel:

• In a medium saucepan, combine the granulated sugar and butter over medium heat. Stir continuously until the mixture is melted and begins to turn a light amber color (about 5-7 minutes).
• Carefully pour in the heavy cream while continuing to stir (the mixture will bubble up). Add the salt and vanilla extract, and cook for an additional 2-3 minutes until smooth and thickened.

4. Combine Caramel and Pecans:

• Remove the caramel from heat and fold in the toasted pecans until well coated.

5. Pour into the Pan:

• Pour the caramel pecan mixture into the prepared baking dish, spreading it evenly. Let it cool at room temperature for about 30 minutes, then refrigerate until firm (about 1-2 hours).

6. Cut and Serve:

• Once firm, lift the caramel out of the pan using the parchment overhang. Cut into squares or rectangles.

7. Optional Chocolate Drizzle:

• If desired, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over the cut pieces or dip half of each piece in chocolate. Let set on parchment paper.

Storage

• Store the candies in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.

Enjoy your homemade caramel pecan candies! They make for a perfect treat or gift!