Homemade candy with pecans and caramel
Components:
Regarding the Caramel:
- 1 cup of sugar, granulated
- 1/4 cup of chopped unsalted butter
- Half a cup of heavy cream
- 1/4 tsp salt
- One tsp vanilla essence
Regarding the Filling:
- one cup of chopped pecans
- A small teaspoon of sea salt is optional for topping.
Guidelines:
Get the pan ready:
- Press parchment paper into an 8 x 8-inch baking dish, allowing a small overhang for simple removal. Using cooking spray or butter, lightly grease the parchment paper.
Prepare the Caramel:
- Put the butter and granulated sugar in a medium pot and heat. Stir continuously for 5 to 7 minutes, or until the sugar melts and becomes a rich amber color. Take care to avoid burning it!
- Add the heavy cream gradually; the mixture will bubble up. Stir until smooth.
- Take off the heat and mix in the vanilla extract and salt.
Include Pecans:
- Add the chopped pecans and mix just until coated, stirring quickly.
Pour, then let cool.
- Evenly distribute the caramel mixture after pouring it into the baking dish. Add a small spoonful of sea salt on top if you’d like.
- Allow it to cool for one to two hours at room temperature, or until it solidifies.
Slice and Put Away:
- After the candy has cooled, cut it into small squares or rectangles by lifting it out with the parchment overhang.
- Store in the refrigerator or at room temperature in an airtight container.
Advice:
- Once the caramel has hardened, you may optionally pour some chocolate over the top for a tasty twist.
- To prevent burning, be sure to monitor the caramel while it cooks.
Savor the delectable homemade caramelized pecan sweets!