This chewy caramel requires a watchful eye and constant stirring.
- Portion size 24 servings
- Credits : Holiday Celebrations: 2007
MethodGrease 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.)
Nutritional facts Per piece: about
- Sodium 16 mg
- Protein 1 g
- Calories 130.0
- Total fat 9 g
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 12 g
- Iron 2.0
- Folate 1.0
- Calcium 3.0
- Vitamin A 5.0