This combination of flavors is sure to be a hit anytime. I tested this recipe with different brands of butter toffee candies and they all worked. However, some melted in the oven faster than others, so do a test run first to see how long you need to bake the caramels
- 3 cups whole raw pecans (approximately) -
- 2 cups butter toffee candies (approximately) -
- 1 tsp canola oil -
- 8 oz semisweet or bittersweet chocolate -
1. Preheat oven to 350°F.
2. Line a cookie sheet with parchment paper. Place 3 whole pecans with their ends touching in the center. Place a toffee candy at the point where they all meet, repeating until you have approximately 5 clusters. Bake for approximately 3 to 5 minutes, until candy starts to spread. Remove and cool at room temperature. Repeat with remaining pecans and toffee candies.
3. Meanwhile, melt chocolate in a double boiler (or a metal bowl placed on top of a pot of simmering water) and add oil. Mix until combined.
4. Spoon hot chocolate into a piping bag fitted with a small round tip. Make a circle of chocolate on parchment paper, about the size of the toffee, and then place the nut and toffee combo on top. Cover the melted toffee with more chocolate from the piping bag and let set for approximately 10 to 15 minutes.
NOTE: At this point, I like to add a touch of ground coconut for color and flavor.
5. Once cooled, move clusters to a drying rack or another sheet of parchment paper, removing any excess chocolate at the bottom, and let dry for another 2 hours or so. Store in an airtight container with parchment papers between layers.