Chocolate, pecans and caramel layered up together and finished with a little sprinkle of salt.
It might have a curious name, but this treat is as decadent and delicious as you can get. If you have a sweet tooth and like then this one’s for you.
This is one of five recipes I developed for Morrisons, and if you fancy a butchers at the magazine spread, just click here.
- 200g pecan halves
- 230g unsalted butter
- 220ml condensed milk
- 200g soft brown sugar
- 3 pinches sea salt flakes
- 1 tsp vanilla extract
- 400g dark chocolate
- 200g milk chocolate
- Other nuts work well such as toasted hazelnuts. You could also add dried fruit such as crystallised stem ginger or dried cranberries.
- Lightly toast the pecan nuts in a dry frying pan for about 5 minutes. Line a baking sheet with non-stick baking paper and arrange half the pecan nuts in a single layer on top.
- Heat the butter, condensed milk, sugar and a couple of pinches of salt in a heavy-based saucepan over a medium heat. Once the mixture is smooth and melted together, increase the heat and keep stirring. It needs to get to a temperature of 110°C, which will take about 5 minutes (see bullet point below). When it reaches that point, remove it from the heat and stir in the vanilla extract.
- Pour the caramel over the pecans and chill in the fridge to firm up for about 30 minutes.
- Melt the chocolate in a glass bowl over a pan of simmering water. Don’t let the water touch the bottom of the bowl. When the chocolate is soft, mix briefly together to swirl the dark and milk chocolate, then pour over the caramel and pecans. Stud the top with the remaining pecan halves and return to the fridge to cool.
- When the mix is partially cooled, sprinkle a pinch of sea salt flakes on top. When completely cool, cut into big chunks to serve — the more rustic the better.