Ingredients:

  • 2 1/2 cups raw pecan halves
  • 1/2 teaspoon sea salt
  • 1 cup unsalted high-fat butter
  • 1 cup light brown sugar, packed
  • 1/2 cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instructions:

  1. Spread them on a baking sheet and bake at 350°F (180°C) for 8 to 10 minutes until they smell intensely nutty and look slightly toasted.
  2. On a lined sheet, group the pecans into 24 small piles (about 3-4 halves each) in a cross or star shape.
  3. Combine 1 cup butter and 1 cup light brown sugar in a heavy saucepan over medium heat with the 1/2 cup light corn syrup.
  4. Stir constantly until the mixture reaches 235°F on a candy thermometer. This usually takes about 5 to 7 minutes of active bubbling.
  5. Remove from heat and immediately stir in the 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt.
  6. Work quickly to drop about a tablespoon of caramel over the center of each pecan cluster. Wait until the caramel stops flowing and begins to set.
  7. Melt the 1 1/2 cups semi sweet chocolate chips with 1 tablespoon coconut oil in 30 second bursts in the microwave.
  8. Spoon a dollop of the melted chocolate over the set caramel, spreading it slightly to the edges.
  9. Sprinkle the remaining 1/2 teaspoon sea salt over the wet chocolate until each cluster looks like a sparkling gem.
  10. Leave the tray at room temperature for at least 1 hour until the chocolate is firm and the caramel is stable.