Salted Caramel and Toasted Pecan Truffles recipe

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Ingredients

½ cup chopped pecans
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
½ teaspoon vanilla extract

Nutrition Info

194.8 calories
carbohydrate: 21.2 g
cholesterol: 10.2 mg
fat: 12.8 g
fiber: 1.9 g
protein: 2.1 g
saturatedFat: 5.7 g
servingSize: -
sodium: 22.8 mg
sugar: 19 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

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

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

  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.

  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.

Recipe Yield

2 dozen truffles

Recipe Note

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.

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