Author: Nicole
- 23 ounces of milk chocolate (chopped or chips)
- ½ cup heavy cream
- ½ cup (1 stick) unsalted butter, at room temperature
- 1½ cups light brown sugar
- 1 tablespoon water
- 1-1/2 cups chopped pecans
- Course or flaky sea salt
- Special equipment: candy thermometer
- Line a cookie sheet with slightly high sides with wax paper. Recommend 15” x 10” or 17” by 11” cookie sheet.
- Put chocolate chips in a microwave-safe bowl. Microwave on medium power for about 5-6 minutes until just melted, stirring occasionally. Spread melted chocolate evenly on the cookie sheet. Refrigerate for 20-30 minutes until the chocolate is set.
- In a medium heavy-bottomed saucepan, combine the heavy cream, butter, brown sugar, and water. Stir over medium heat until the mixture is smooth. Bring to a boil and cook, without stirring, until a candy thermometer registers 240°F, about 5 to 7 minutes. Stir in chopped pecans. Carefully pour caramel over the cooled chocolate layer. Sprinkle with coarse sea salt or sea salt flakes.
- Cool at room temperature for about 30 minutes. Refrigerate for about an hour.
- Cut into 1 inch squares using a serrated knife. Be careful not to separate chocolate from caramel. If it’s too hard to cut, let it get closer to room temperature.
- Refrigerate until ready to serve – let sit out at room temperature for about 30 minutes before eating. Caramels keep, refrigerated for a month.
* I use 2 bags of Ghirardelli milk chocolate chips (23 ounces/bag).
* Trader Joe’s sells chopped pecan pieces (Unsalted Dry Roasted Pecan Pieces) that are the perfect size for this recipe – no need for any additional chopping.
Recipe by Riegl Palate at https://www.rieglpalate.com/kentucky-derby-caramels/
3.2.1753