Chocolate pecan caramels are the perfect blend of rich chocolate, crunchy pecans, and soft caramel, satisfying any sweet tooth. Easy to make and irresistibly delicious, these treats are a must-try for anyone looking to indulge in a delicious homemade candy.
Effortless Indulgence: A Quick and Easy Take on Classic Chocolate Pecan Turtles
This chocolate candy closely resembles chocolate pecan turtles, but with the delightful addition of crispy rice cereal. It’s incredibly easy to prepare and can be made entirely in the microwave. Alternatively, you can opt for the stovetop method using a double boiler or a heavy saucepan to avoid scorching. Personally, I prefer the microwave because both the caramels and the chocolate melt quickly without burning. Plus, if you stick to the 30-second interval cooking technique, you’ll consistently achieve perfect results.
Weigh or Estimate the Caramels
Weigh 14 ounces of caramels with a food scale. If using Kraft Caramel cubes, 14 ounces is about 46 cubes. If using a different brand of caramels, follow the weight listed on the packaging. Using the package weight, you can usually estimate the number of caramels if you don’t have a food scale. A close estimate will work for this recipe.
Prepare a Cookie Sheet for Chocolate Pecan Caramels
This candy is sticky, so prepare a cookie or baking sheet that will fit into the refrigerator when you are ready to chill the caramel. Use parchment paper or a nonstick silicone mat over a cookie sheet.
Melt the Caramels
To melt the caramels and heat the cream, use a microwave-safe container. Combine the cream and caramels so they heat together; the cream helps soften the caramel, making the candy easier to bite into. I prefer using a large glass measuring cup because its handle makes it convenient to remove from the microwave.
Start by heating the mixture for 30 seconds, then take it out and stir to ensure even distribution. Repeat the heating process in 30-second intervals until the caramels are fully melted. I typically stop when they are nearly melted and then stir until completely smooth. This method helps prevent overheating the caramels.
Add the Pecans and Cereal
Once the caramels have melted, incorporate the chopped pecans and cereal, stirring well to ensure they are evenly coated. Use a cookie scoop to form round balls, as the scoop’s design helps release the sticky caramel mixture easily. If you don’t have a cookie scoop, you can use one teaspoon to scoop the caramel mixture and another to help shape the balls. Refrigerate the balls for about 10 minutes to make them easier to handle when dipping them into the chocolate.
Heat the Chocolate
Utilize the same 30-second microwave method to melt the chocolate and shortening together. Typically, the chocolate will be ready in about three intervals. Stir the mixture until it becomes very smooth. Keep in mind that it’s best to stop heating the chocolate just before it’s fully melted to avoid overheating. Excessive heating can cause the chocolate to seize, leading to a thick, hard texture.
Dip the Chilled Balls
Using a fork, dip the balls into the melted chocolate. Then use a spoon to help cover the top of the balls with chocolate. Shake off any excess chocolate and move the chocolate-coated balls to the prepared baking sheet. Place the baking sheet in the refrigerator to help the chocolate harden.
How to Store Chocolate Pecan Caramels
This candy should be stored in an airtight container. It can be stored on the countertop, but it is best to keep it in the refrigerator.
Enjoy!
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Chocolate Pecan Caramels
Equipment
- parchment paper or nonstick silicone mats
Ingredients
- 14 ounces caramels (about 46 Kraft cubes)
- 4 tablespoons heavy cream
- 1 ½ cups pecans, chopped
- 1 cup crispy rice cereal
- 2 cups semi-sweet chocolate chips
- 1 ½ teaspoons shortening
Instructions
- Line two baking sheets with parchment paper or nonstick silicone mats.
- In a microwave-safe bowl, combine the caramels and cream. Heat on high for 30-second intervals, stirring between each interval until smooth.
- Add the pecans and cereal to the melted caramels. Stir to mix. Using a 1 1/2-inch cookie scoop (or two teaspoons), dip and drop the caramel mixture onto the prepared baking sheet.
- Refrigerate the caramels until they harden, about 10 minutes.
- In a clean microwave-safe bowl, melt the chocolate chips and shortening in 30-second intervals, stirring between each interval.
- Using a fork, dip the hardened candy into the chocolate. Be sure to coat all sides. Shake off the excess chocolate and return the candy to the prepared baking sheets. Refrigerate until set. Store at room temperature or in the refrigerator in an airtight container.