Shelly's Recipe

CHOCOLATE PECAN CARAMELS

Category: Candy

1 tbsp plus 1 cup butter, softened and divided (do not substitute)
1 1/2 cup coarsely chopped pecans, toasted
1 to 1 1/2 cups chocolate, chips or a combination of chocolate chips and white chocolate chips
2 cups packed brown sugar
1 cup light corn syrup
1/4 cup water
1 can sweetened condensed milk
2 tsp vanilla extract

Line a 13x9 inch baking pan with foil. Butter the foil with 1 tbsp butter. Sprinkle with pecans and chips; set aside.

In a saucepan, melt remaining butter and add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk and cook, stirring constantly, until candy thermometer reads 248 for first ball stage. Mix in vanilla.

Pour into pan, do not scrape saucepan. Cool completely before cutting into squares. Store in a tightly sealed container in the refrigerator.