Candy Chocolate Delight (Print Version)
# Ingredients:
01 -
2 cups pecans, chopped after toasting.
02 -
2 cups chocolate wafers for melting.
03 -
1 tablespoon full-fat milk.
04 -
55 caramel candies (about 22 ounces total).
05 -
A pinch of flaky salt, plus a bit extra for the top.
# Instructions:
01 -
Put parchment paper on two trays and give it a quick spray with oil.
02 -
Gently heat the caramel pieces and milk together over a double boiler, stirring now and then for about 10 minutes.
03 -
Take it off the stove and mix in the pecans and a small dash of salt. Use a tablespoon to scoop onto trays, shaping around 30 clusters.
04 -
In a clean double boiler, stir the chocolate wafers until they liquefy, about 3-5 minutes.
05 -
Coat the caramel clusters with melted chocolate using forks, sprinkle a little salt on top if you like. Chill in the fridge for 10-15 minutes until they harden.
# Notes:
01 -
Stays fresh for up to two weeks at room temp.
02 -
Layer with paper if storing.
03 -
Yields roughly 30 clusters.