Chocolate Pecan Caramels 1 tablespoon plus 1 cup butter, softened, divided (NO SUBSTITUTES) 1 1/2 cups coarsely chopped pecans, toasted 1 cup (6 ounce) semisweet chocolate chips 2 cups packed brown sugar 1 cup light corn syrup 1/4 cup water 1 (14 ounce) can sweetened condensed milk 2 teaspoons vanilla extract
Line a 13 x 9-inch baking pan with foil; butter the foil with the 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.
In a heavy saucepan over medium heat, melt remaining butter. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248 degrees F (firm ball state).
Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
