Chocolate Caramel Bites
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This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 130 |
| pro | 1 g |
| total fat | 9 g |
| sat. fat | 4 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 15 mg |
| sodium | 16 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 2 |
| vit A | 5 |
| folate | 1 |
This chewy caramel requires a watchful eye and constant stirring.
Ingredients
- 1 cup pecan halves
- 1 pinch salt
- 2/3 cup sweetened condensed milk
- 1/2 cup packed dark brown sugar
- 1/2 cup unsalted butter
- 2 tbsp corn syrup
- 1/2 tsp vanilla
- 2 oz bittersweet chocolate, chopped
- 2 tbsp whipping cream
Preparation
Grease 24 mini muffin or tart cups; set aside.
On rimmed baking sheet, sprinkle pecans with salt. Bake in centre of 350°F (180°C) oven until fragrant and golden, about 7 minutes. Let cool.
Remove 24 halves and set aside. Chop remaining pecans; divide evenly among tart cups.
In small saucepan, melt condensed milk, sugar, butter and corn syrup over medium heat, stirring. Simmer over medium-low heat, stirring constantly, for 25 to 27 minutes or until thickened, deep caramel colour and candy thermometer registers 215 to 220°F (101 to 104°C). Remove from heat. Immediately stir in vanilla. Spoon 1 tbsp (15 mL) into each cup; tap pans to spread evenly. Let cool on rack.
Meanwhile, in bowl over saucepan of hot (not boiling water) melt chocolate with cream; remove from heat and stir until smooth.
Spoon scant 1/2 tsp (2 mL) chocolate mixture onto centre of each candy. Top with pecan half. Refrigerate until firm, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)
On rimmed baking sheet, sprinkle pecans with salt. Bake in centre of 350°F (180°C) oven until fragrant and golden, about 7 minutes. Let cool.
Remove 24 halves and set aside. Chop remaining pecans; divide evenly among tart cups.
In small saucepan, melt condensed milk, sugar, butter and corn syrup over medium heat, stirring. Simmer over medium-low heat, stirring constantly, for 25 to 27 minutes or until thickened, deep caramel colour and candy thermometer registers 215 to 220°F (101 to 104°C). Remove from heat. Immediately stir in vanilla. Spoon 1 tbsp (15 mL) into each cup; tap pans to spread evenly. Let cool on rack.
Meanwhile, in bowl over saucepan of hot (not boiling water) melt chocolate with cream; remove from heat and stir until smooth.
Spoon scant 1/2 tsp (2 mL) chocolate mixture onto centre of each candy. Top with pecan half. Refrigerate until firm, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)
Source : Holiday Celebrations: 2007
- Keywords : Dessert; Snacks; Vegetarian; Make-Ahead; Chocolate; Christmas; Refrigerate/Chill;
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