★Ingredients
1 cup pecan halves
1/4 cup unsalted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
★Instructions
- Prepare the Pecans:
- Preheat your oven to 350°F (175°C).
- Spread the pecan halves on a baking sheet and toast them in the oven for about 5-7 minutes, until they are fragrant. Set aside to cool.
- Prepare the Caramel:
- In a medium saucepan, combine the sugar, butter, heavy cream, corn syrup, and salt.
- Cook over medium heat, stirring constantly, until the mixture reaches 245°F (118°C) on a candy thermometer (this is the firm ball stage).
- Remove the saucepan from heat and stir in the vanilla extract.
- Assemble the Candies:
- Line a baking sheet with parchment paper.
- Arrange the toasted pecans in clusters on the parchment paper (about 3-4 pecans per cluster).
- Carefully spoon the hot caramel over each pecan cluster, making sure to cover the pecans completely.
- Let the candies cool and set at room temperature for about 1 hour.
- Finishing Touches (Optional):
- For an extra touch, you can drizzle melted chocolate over the cooled candies or sprinkle a bit of sea salt on top.
- Store the Candies:
- Once the candies are fully set, store them in an airtight container at room temperature. They should stay fresh for up to two weeks.
Enjoy!