Salted Caramel and Toasted Pecan Truffles

Pecan caramel chocolate candies are reconstructed in this fancy and decadent confection: toasted pecans enrobed in a caramel-chocolate filling are coated in dark chocolate and accented with flaky Diamond Crystal® Salt.

• Preparation Time: 8 mins
• Cooking Time: 10 mins
• Total Time: 18 mins
• Calories: 195 Calories

Ingredients

• ½ cup chopped pecans
• ½ teaspoon vanilla extract
• ½ cup granulated sugar
• 6 tablespoons heavy cream
• 9 (1 ounce) squares semi-sweet baking chocolate, divided
• ⅛ teaspoon Diamond Crystal® Kosher Salt or Coarse Sea Salt

Recipe Instructions

Step 1

Toast pecans in a dry skillet over medium heat until golden and fragrant, about 1 minute. Set aside to cool.

Step 2

Heat sugar over medium-high heat in a heavy pan or Dutch oven, stirring constantly. When sugar begins to melt, stir and cook until sugar turns a rich golden color. If color is too light, caramel flavor will be too faint.

Step 3

Remove caramelized sugar from heat; stir in cream. Return to heat and reduce heat to low. Cook and stir until caramel is well-dissolved into the cream. Remove from heat and stir in salt, vanilla, and half of the chocolate. Stir until chocolate has melted. Stir in toasted pecan bits.

Step 4

Transfer mixture to a bowl and cool slightly. Cover and refrigerate until set, about an hour.

Step 5

Form/roll into 24 small balls, about 3/4- to 1-inch, and arrange on a parchment-lined baking sheet. Chill 1 hour.

Step 6

Place the remaining chocolate in a microwave-safe bowl; microwave on High for about 15 seconds; stir; continue to microwave in 15-second intervals until chocolate is melted.

Step 7

Using a fork, roll the balls in the melted chocolate and place back on the parchment-lined bake sheet. Quickly sprinkle truffles with a few grains of Diamond Crystal® Kosher Salt or Coarse Sea Salt. Chill to set, about an hour.