better than anything toffee
INGREDIENTS
- or 1 cup coarsely chopped pecans
- or 1 cup (2 sticks)
- or unsalted butter
- or 1 cup caster sugar
- or 1/2 teaspoon kosher salt
- or 1 teaspoon vanilla extract
- or 1 cup milk chocolate chips
HOW TO MAKE THE BEST CARAMEL RECIPE
Spray a 9-inch square pan with cooking spray and line with parchment paper.
Spread the chopped pecans in a single layer on the parchment paper.
3.Place the butter, sugar and salt in the 3 liter
4 heavy-bottomed saucepan. Bring to a boil over medium-low heat, stirring frequently to dissolve the sugar.
Once the candy is bubbling, stir occasionally, slowly and evenly, until the candy reaches a temperature of between 290 and 300 degrees F, a “hard crack” on a candy thermometer.
6.Once the candy has reached 290-300°F, remove from the heat and gently stir in the vanilla extract.
Carefully pour the mixture over the chopped pecans.
Let the candies sit for a few minutes, then sprinkle with chocolate chips.
Cover the mold with cling film and let it rest for 5 minutes until the chocolate is soft.
Remove the foil and carefully spread an even layer of the soft chocolate. In this case, an offset spatula works best.
Put the candy back in the fridge and let it cool completely. Give him at least 2 hours.
Remove the parchment paper from the pan and place the caramel on a cutting board or hard surface.
Carefully cut into small pieces with a knife.
Store in an airtight container in a cool place.