* Ingredients :
°2 1/2 C pecans
°1/2 C butter (I use salty)
°1 tsp brown sugar
°1/2 C light corn syrup
°7 ounces sweetened condensed milk (1/2 of a 14-ounce can)
°1/2 cup vanilla
°1 package (12 ounces) milk chocolate chips
°1/2 cup shortening (I use butter flavored Crisco)
*How to do it :
1. Toss 2 1/2 cups of pecans in a large skillet. Grill over medium-high heat, stirring occasionally, until lightly charred and smelling fragrant and wonderful.
2. Find yourself 2 cookie sheets. Line them with parchment paper and spray them with cooking spray. Arrange your pecans in clusters, three per cluster works well.
3. Make your caramel (complete tutorial with photos to be found here). Place 1/2 C of butter in a medium sized saucepan. Melting it on medium high heat. Add 1 cup brown sugar, 1/2 cup light corn syrup and 7 ounces sweetened condensed milk to the pan. Increase the heat slightly and stir continuously. Cooking and stirring to it reaches 235-240 degrees. I usually remove it from the heat when it reaches around 234 degrees. It will continue to heat up a bit even without direct heat, which will give the caramel the right texture.
4. Stir in 1/2 teaspoon of vanilla
5. Gently spoon about 1 1/2 teaspoons of caramel over each cluster of nuts. You'll want to work quickly because the caramel will start to set. Make sure there is caramel touching all the nuts in your cluster.
6. In microwave-safe bowl, pour 12 oz milk chocolate chips. Microwave for 30 sec at a time, stirring after evry cooking interval.
7. Add 1/2 teaspoon shortening to melted chocolate. Let it sit for a minute or two (so it can melt and make the chocolate chips more spreadable). Mix everything.
8. Spoon about 1 1/2 teaspoons of melted chocolate on top of the caramel and nuts. Swirl it along the top making a nice swipe with your spoon.
9. Let the chocolate set. Once it has hardened and cooled, you can serve them immediately or transfer them to an airtight container.
Enjoy !
