1 cup pecans, chopped
2 cups milk chocolate chips
1 cup butter (I use salted)
2 cups brown sugar
1 cup corn syrup
1 (14 oz) can sweetened condensed milk
1 tsp vanilla
1. Line a 9×13 pan with tin foil. Spray it generously with cooking spray. (you don't want Carmel to stick)
2. Chop 1 cup of pecans. Heat a medium-sized skillet over medium high heat. Add the nuts and toast them for about 3-4 minutes or until they change slightly in color and start to smell fragrant and wonderful.
3. Sprinkle half of the pecans over the tin foil. Sprinkle 1 C milk chocolate chips over the nuts and set the pan aside.
4. Grab a heavy sauce pan and place a candy thermometer in it.
5. Turn the heat to medium high. (I like to keep mine closer to high than to medium). Place 1 C butter in the pan and allow it to melt. Add brown sugar, sweetened condensed milk, and corn syrup. Stir it all together with a wooden spoon.
6. Now, bring the mixture to a boil and keep stirring constantly. You want to cook the caramel to 235-240 degrees. Depending on how high you keep the temperature, this can take from 10-20 minutes.
7. I like to keep a small bowl of ice water and a spoon next to the stove top while I am stirring. When the caramel hits 230 degrees, dip the spoon in the caramel and then in the ice water for 10 seconds or so. Press your finger into the caramel. If your finger indentation stays put, the caramel is done.
8. Remove the pan from the heat and add 1 tsp vanilla. Stir to combine.
9. Pour the caramel into the pan, making sure to cover all of the chocolate and pecans.
10. Sprinkle the remaining pecans and 1 C milk chocolate chips over the caramel.
11. Allow the candy to set up for at least 4 hours.
12. Using the edges of the tin foil, lift the caramel from the pan and slice it into small squares with a sharp knife. I sprayed my knife with a bit of cooking spray and that made the cutting much easier. They keep for 1-2 weeks in a sealed container.
6. Now, bring the mixture to a boil and keep stirring constantly. You want to cook the caramel to 235-240 degrees. Depending on how high you keep the temperature, this can take from 10-20 minutes.
7. I like to keep a small bowl of ice water and a spoon next to the stove top while I am stirring. When the caramel hits 230 degrees, dip the spoon in the caramel and then in the ice water for 10 seconds or so. Press your finger into the caramel. If your finger indentation stays put, the caramel is done.
8. Remove the pan from the heat and add 1 tsp vanilla. Stir to combine.
9. Pour the caramel into the pan, making sure to cover all of the chocolate and pecans.
10. Sprinkle the remaining pecans and 1 C milk chocolate chips over the caramel.
11. Allow the candy to set up for at least 4 hours.
12. Using the edges of the tin foil, lift the caramel from the pan and slice it into small squares with a sharp knife. I sprayed my knife with a bit of cooking spray and that made the cutting much easier. They keep for 1-2 weeks in a sealed container.
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