Ingredients:

  • 1 cup (227g) Unsalted Butter, cut into cubes
  • 1 cup (200g) Granulated Sugar
  • 1 cup (240ml) Heavy Cream
  • 1/4 cup (60ml) Light Corn Syrup
  • 1/2 teaspoon Sea Salt
  • 1 teaspoon Vanilla Extract
  • 2 cups (220g) Pecan Halves, toasted
  • 24 ounces (680g) Good Quality White Chocolate, chopped
  • 1 tablespoon (15ml) Vegetable Shortening (optional)

Instructions:

  1. Spread pecans on a baking sheet and bake until fragrant and lightly browned. Let cool.
  2. Combine butter, sugar, cream, corn syrup, and salt in a saucepan.
  3. Cook over medium heat, stirring constantly until sugar dissolves. Then, cook without stirring, monitoring with a candy thermometer until it reaches the firm-ball stage (245°F/118°C).
  4. Remove from heat and stir in vanilla extract.
  5. On a parchment-lined baking sheet, arrange pecans into small clusters.
  6. Spoon or drizzle hot caramel over each pecan cluster, ensuring they are well coated.
  7. Refrigerate the caramel-covered clusters until firm.
  8. Melt white chocolate using a double boiler or in the microwave in 30-second intervals, stirring in between. Stir in shortening (if using) for smoothness.
  9. Dip each chilled caramel-pecan cluster into the melted white chocolate, ensuring full coverage. Place back on parchment-lined baking sheet.
  10. Refrigerate the white chocolate covered clusters until the chocolate is set.