INGREDIENTS
2 cups pecan halves
3 tablespoons butter, melted
2 teaspoons salt
1 ¾ cups semi sweet chocolate, melted
CARAMEL
¼ cup water
1 cup dark brown sugar
1 cup sweetened condensed milk
⅔ cup corn syrup
7 tablespoons butter
1 teaspoon vanilla
½ teaspoon salt
PREPARATION
To roast pecans: Preheat oven to 325 degrees F and line a cookie sheet with parchment paper. In a medium sized bowl, toss pecans in 3 tablespoons butter then season with salt. Transfer nuts to the prepared cookie sheet and bake for 13-15 minutes. Set aside to cool.
To make caramel: Add brown sugar, condensed milk, corn syrup, butter, and water to a small saucepan. Bring mixture to a boil, stirring often.
Maintain a boil until the mixture reaches 245 degrees F, then immediately remove from heat and stir in vanilla and salt.
To assemble Browns: line baking sheet with parchment paper and arrange the cooled pecans in groupings of 3-4, spaced a couple inches apart. Spoon a dollop of caramel on top of each pile. Allow caramel to cool.
Once caramel has cooled, spoon the melted chocolate on top of each brown and allow to cool.
Store in an airtight container in a cool place.
