Directions
- 1Line a baking sheet with wax paper.
- 2Melt 1/2 cup of unsalted butter in the microwave (30 seconds, stir; 30 seconds, stir; 10 seconds, stir).
- 3Add 1/2 cup packed brown sugar, 1/2 cup white sugar, 1/2 cup corn syrup, and 1/2 cup sweetened condensed milk to the melted butter.
- 4Add 1/8 teaspoon of salt.
- 5Whisk until there are no big chunks of sugar.
- 6Microwave for exactly six minutes. (Adjust time according to your microwave).
- 7Add 3/4 teaspoon of vanilla and whisk carefully.
- 8Pop the mixture in the fridge for about five minutes to let it cool and firm up.
- 9Add the pecans and stir.
- 10Scoop the mixture onto the prepared baking sheet, packing it down against the sides.
- 11Put in the refrigerator to firm up.
- 12Melt 4 cups of chocolate chips and 1 tablespoon of coconut oil in 30 second intervals in the microwave, stirring frequently. Remove before completely melted.
- 13Dip the pecan caramel balls into the melted chocolate using a fork, then place them back on the wax paper.
- 14After they have set, re-melt some of the chocolate and drizzle it over the tops.
- 15If you have leftover chocolate, pour it into a pan lined with wax paper and let it harden. Break it up into pieces to use later.
Ingredients
- 0.5 cup unsalted butter
- 0.5 cup karo syrup
- 0.5 cup sugar
- 0.5 cup brown sugar
- 0.5 cup sweetened condensed milk
- 0.125 tsp salt
- 0.75 tsp vanilla
- 3 cups chopped pecans
- 4 cups chocolate chips
- 1 tbsp coconut oil
Equipment
baking sheetwax paperknifemeasuring cupswhiskscooperfork
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