Salted Caramel Pecan Squares | Caramel Pecan Clusters | Pixies | Turtles

We’re giving one of our most popular videos an update and some delicious modifications. These candies are perfect for the holidays and especially for Valentine’s Day. We make them in a pan and cut them into squares rather than forming them as individual candies. And we sprinkle them with coarse salt for an added flavor dimension. Nothing says, “I love you,” like these amazing homemade candies.

Salted Caramel Pecan Squares
3½ cups, 450g, pecans, toasted
1 cup, 226g, salted butter
1 pound, 452g, light brown sugar
2 cups, 473ml, light cream or half and half
1 cup, 226g, light corn syrup
1 tablespoon, 15ml, vanilla extract
12 ounces, 339g, milk chocolate chips
coarse salt

Toast pecan halves in a single layer in a 350°F, 180°C, oven until they begin to brown and are fragrant, about 8 minutes. Or roast the pecans in a dry skillet on top of the stove turning often until they begin to brown. Do not let the pecans burn. Arrange the nuts in a single layer completely covering the bottom of an 11 by 15 inch (28x38cm) jellyroll pan covered with nonstick aluminum foil.

Melt the butter in a 4 quart sauce pan over medium heat. Add the sugar, syrup, and half and half to the pan and bring the mixture to a gentle boil. Clip a candy thermometer to the side of the pan. Bring the mixture to 240°F, 115°C, stirring two or three times. This will take close to an hour. Do not leave the caramel to boil unattended since the temperature can quickly rise, especially in the last few degrees.

Once the caramel reaches temperature, remove the thermometer from the candy and the pan from the heat. Stir in the vanilla. Pour the mixture evenly over the pecans in the pan, smoothing carefully to cover everything. Let the caramel sit for 5 minutes and then spread the milk chocolate chips over the top in a single layer. Let the chocolate sit for 8-10 minutes or until they are shiny. Once the chocolate has melted, spread it in a even layer over top of the caramel. Immediately top with a light sprinkle of coarse salt.

Let the caramel cool to room temperature and then refrigerate, uncovered, for a few hours or overnight. Bring the caramels back to room temperature to cut into one inch squares. Store at room temperature in an airtight container with parchment paper between the layers.

Laurice: host, director, editor

Gilly: director of photography, lighting, animal wrangler

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Airport Lounge - Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
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