Caramel Pecan Chocolates

• Candied Pecans (Candied Nuts recipe) - replace walnuts with pecans in this recipe
• Homemade Caramel (Caramel recipe) - replace corn syrup with sugar syrup in this recipe
• Dipping Chocolate (chopped)

Advanced Preparation
Make candied pecans and store in an air tight container.  Make homemade caramel and store covered with wax paper in an air tight container.  Refrigerate caramel before making the candy.

Candy Centers
Once all ingredients are ready, take a spoonful of caramel and press a candied pecan half into the caramel. Candy can be made by forming the caramel completely around the pecan half.  Set candy center aside while making the other candy centers.  When the centers are ready, refrigerate or freeze so the caramel does not melt in the dipping chocolate.

Dipping Chocolates
Slowly melt the dipping chocolate in a double boiler. Be sure the water does not come to a boil since the steam will cause the chocolate to clump. Once the chocolate is melted, remove centers from the refrigerator and dip one candy at a time. Coat the candy with chocolate, remove with spoons, and place on a wax paper lined cookie sheet. Stir chocolate in between each candy. Continue making chocolates until you run out of centers or chocolate. If you run out of chocolate first, keep centers refrigerated for a future batch. If you run out of centers, use the remaining chocolate to coat candied nuts, or mix in chopped nuts to make nut clusters. Drop each cluster on the wax paper.

Return to Homemade Chocolates Page