Chocolate Caramel Pecan Candies

Directions

Preheat oven to 350 degrees F.

Line a rimmed baking sheet with parchment paper.

Arrange pecans on cookie sheet in a single layer. Bake for about 8 to 10 minutes, or until lightly toasted. I always say the nuts are done when you can smell them.

Allow pecan to cool. Then arrange them into 16 clusters on the pan. I find keeping them all flat works better, if you try to stack they just shift when moving the cookie sheet.

Place a caramel on top of each cluster of pecans.

Pop the cookie sheet in the oven, bake for about 2 to 3 minutes. Watch closely as you want the caramel to melt but not so much that it spreads too much. You want it to melt just enough to soften but not become a flat mess. Remove the cookie sheet from the oven and allow to cool completely.

Melt the white chocolate. I like doing mine with the double boiler method. I place a saucepan of water on the stove, warm over medium heat, place a heat proof bowl over top with the chocolate inside and melt until smooth. Spoon the melted white chocolate over top of the clusters. I like keeping it in the middle so you see the caramel and pecans sticking out from underneath. Allow to cool.

With the same double boiler method melt the milk chocolate. Then drizzle that over top of the clusters.

Pop them in the fridge until they set.