• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 cup (250 mL) pecan halves
  • Pinch salt
  • 2/3 cup (150 mL) sweetened condensed milk
  • 1/2 cup (125 mL) packed dark brown sugar
  • 1/2 cup (125 mL) unsalted butter
  • 2 tbsp (25 mL) corn syrup
  • 1/2 tsp (2 mL) vanilla
  • 2 oz (60 g) bittersweet chocolate chopped
  • 2 tbsp (25 mL) whipping cream


  • 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.)


Reprinted from Celi-Yak News - Winter 2009

This chewy caramel requires a watchful eye and constant stirring.

Categories: Misc. Candy 

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