Shared by Chef Char Morse with recipe credit to her friend Chef Blair Goodmen
2 cups granulated sugar
1 cup brown sugar
1 cup light corn syrup
1 cup evaporated milk
2 cups heavy cream
1 cup unsalted butter
2 tsp. vanilla
Combine ingredients in a large sauce pan and stir over medium heat. Allow caramel to come to a boil, turn heat to low and stir occasionally. Using a candy thermometer, continuously monitor the temperature of the caramel and bring temperature of the caramel up to 250 degrees Fahrenheit and immediately remove from heat while stirring.
1 pound chocolate (Char recommends Dove Promises, milk or dark chocolate pieces)
1 ½ pounds pecan halves (or use cashews if desired)
Arrange nuts on a non-stick surface such as a Silpat mat or on wax paper with a generous amount of non-stick cooking spray. The nuts should be placed in groups of four, making a cross with ends of the nuts touching in the middle.
Using a large spoon, scoop about half a tablespoon of warm caramel over the center of each set of arranged nuts. Place another pecan over the top of the caramel in the center and allow the caramel to cool slightly before adding another half tablespoon of warm caramel on top of the newly placed nut. As it cools, scrape caramel toward the center of the candies with a clean spoon, if necessary.
Melt one pound of chocolate in a double boiler or in a glass bowl in a microwave oven, stirring frequently. Spoon melted chocolate over the center of the caramel of each candy. Allow chocolate to cool and harden before removing from working surface.
Chef Char Morse invites you to check out the upcoming cooking classes she will be teaching in Grand Rapids! Click on this link http://grcookingschool.com/classes/ to sign up to save a seat for you and a friend for a fun evening of recipe sharing, culinary demonstrations, hands-on experience and lots of fabulous food tasting.