4 cups chopped pecans
2 (11 oz.) packages of caramels
1/4 cup heavy cream
2 teaspoons vanilla extract
2 (4 oz.) chocolate baking bars, chopped
1/4 cup shortening, divided in half
2 (4 oz.) white chocolate baking bars, chopped
- Preheat oven to 350 degrees.
- Bake pecans in a single layer in a large jelly-roll pan 5-6 minutes or until toasted and fragrant. Cool completely.
- Melt caramel and cream in a heavy saucepan over medium heat, stirring until smooth.
- Remove from heat and stir in vanilla.
- Drop 1 Tablespoon of caramel mixture at a time over pecans and chill 10 minutes or till caramel is firm.
- Carefully lift candies and transfer to a serving platter.
- Redistribute pecans on pan and repeat proceture if needed spooning caramel mix over pecans.
- Microwave white chocolate and half of shortening on high 30 seconds until melted and stir till smooth.
- Spoon 1 Tablespoon chocolate mix onto each candy.
- Repeat melting and spooning procedure with chocolate.
- Let candies harden at room temperature or in refrigerator.
