Ingredients:

  • 2 cups (225g) raw pecan halves
  • 1 pinch (1g) flaky sea salt
  • 1 cup (350g) soft caramel squares
  • 1 tbsp (15ml) water or coconut milk
  • 10 oz (280g) dark chocolate chips (at least 70% cocoa)
  • 1 tsp (5ml) coconut oil

Instructions:

  1. Preheat your oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5-7 minutes until they smell nutty and look deeply golden.
  2. Immediately sprinkle the toasted pecans with flaky sea salt while they are still hot.
  3. Melt caramel squares in 30-second bursts in the microwave, stirring in water or coconut milk until the mixture becomes a smooth, thick paste.
  4. Spoon approximately 1 heaping tablespoon of caramel onto parchment paper and press 2-3 toasted pecan halves firmly into the caramel to create a small mound.
  5. Melt dark chocolate and coconut oil together using a double boiler or microwave, stirring until smooth.
  6. Using a fork, dip each caramel-pecan cluster into the melted chocolate, lifting and tapping the fork to remove excess chocolate.
  7. Place the clusters back on parchment paper and chill in the refrigerator for 2 hours to set.