Ingredients

The following ingredients have 30 Servings
  • 1 lb. Kraft candy caramels (wrappers removed)
  • 2 tablespoons heavy cream
  • 3 cups whole pecans
  • 24 oz. semisweet chocolate (or chocolate almond bark, chopped)
  • Sel gris (grey sea salt)

Instruction

  • Cover two large baking sheets with parchment paper.
  • In a large microwave-safe bowl, combine the caramels and cream together. Heat in 40 second increments at 100% power until the caramels are melted and the mixture is smooth. (You may also do this on the stove-top over medium-low heat.)
  • Add the pecans and mix together. Working quickly, portion the caramel mixture onto the prepared pans. Chill the candies until they are set, about 2 hours or overnight.
  • Place the chocolate in a large microwave-safe bowl and heat at 100% power in 30 second increments; stir between heating until smooth. Dip set caramel candies in the chocolate and return to the parchment. Sprinkle a pinch of sel gris over each candy and let stand until set, about 20 minutes (or chill until set).
  • Store candies in an airtight container.