Ingredients:

  • 2 cups (225g) Raw Pecan Halves
  • 1/2 tsp Sea Salt
  • 1 cup (200g) Organic Cane Sugar
  • 1/2 cup (115g) Grass-fed Unsalted Butter, cubed
  • 1/2 cup (120ml) Heavy Cream
  • 1 tsp Pure Vanilla Bean Paste
  • 1/4 tsp Himalayan Pink Salt
  • 8 oz (225g) High-quality Dark Chocolate (60% cacao or higher), chopped
  • 1 tsp Coconut Oil

Instructions:

  1. Preheat oven to 350°F. Spread pecan halves on a baking sheet and toast for 7–9 minutes until fragrant and slightly darkened.
  2. Arrange the toasted pecans on a fresh parchment-lined baking sheet in 'star' clusters of 3 to 4 halves to form the base.
  3. In a heavy-bottomed stainless steel saucepan, melt the cane sugar over medium heat, stirring constantly until it liquefies into a clear, amber syrup.
  4. Carefully whisk in the cubed butter, heavy cream, vanilla paste, and pink salt. The mixture will bubble vigorously.
  5. Attach a candy thermometer and continue cooking over medium heat until the caramel reaches exactly 240°F (115°C), the 'soft-ball' stage.
  6. Remove from heat and immediately spoon approximately 1 tablespoon of caramel over each pecan cluster.
  7. Melt the dark chocolate and coconut oil using a double boiler or microwave in 30-second intervals. Spoon the melted chocolate over the caramel layer.
  8. Dust with sea salt and allow the candies to set at room temperature for at least 90 minutes until firm.