Ingredients
1 cup granulated sugar
1/2 cup unsalted butter
1 cup pecan halves
1/4 cup light corn syrup
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
Instructions
Toast the Pecans:
Preheat your oven to 350°F (175°C). Arrange the pecan halves in a single layer on a baking sheet.
Toast for 5-7 minutes, or until they become aromatic. Allow them to cool completely.
Make the Caramel:
In a medium saucepan, combine the sugar, butter, and corn syrup. Cook over medium heat, stirring constantly until the butter melts and the mixture starts to bubble.
Continue cooking, stirring frequently, until the caramel reaches a golden-brown color and a temperature of 240°F (115°C) on a candy thermometer.
Remove from heat and carefully mix in the heavy cream and vanilla extract. Stir until the caramel is smooth and well combined.
Form the Candies:
Line a baking sheet with parchment paper or a silicone mat.
Drop spoonfuls of caramel onto the prepared sheet. While still warm, press 3-4 pecan halves into each caramel mound.
Add the Chocolate:
Melt the chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring after each interval until completely smooth.
Spoon or drizzle the melted chocolate over each caramel and pecan cluster, covering the caramel thoroughly.
Enjoy.