Our Copycat Fannie May Pixies is a chocolate-coated candy recipe with rich caramel and toasted pecans for a sweet-salty surprise.
Preparation:
10mins
Cooking:
30mins
Total:
2hrs5mins
Serves:
12
Ingredients
¼lbpecansroasted and roughly chopped (avoid chopping these too small)
8ozgranulated sugar
6ozmilk chocolate chipsor dark chocolate bars or chips, shaved if using bars
¼cupheavy cream
½cuplight corn syrupor glucose
¼cupunsaltedbutter
½tspvanilla extract
¼tspsalt
Instructions
Line your baking sheet with a non-stick mat.
Melt the sugar in a large heavy saucepan over medium-low heat.
Add the butter, syrup, cream, and salt. Bring this to a simmer.
Cook until your candy thermometer reaches 242 degrees F, stirring frequently over low heat.
Once your caramel has reached the temperature, set aside your candy thermometer. Remove the caramel from the heat and add vanilla.
Stir to combine and set aside to cool down for roughly 7 to 10 minutes. To test if it's ready, pour the caramel from a spoon and it should hold shape.
Working quickly, form roughly 1 tablespoon of pecans onto your lined baking sheet, inches apart from each other. Should it scatter, bring it together until it forms individual mounds.
Spoon roughly 1 tablespoon of caramel onto the mound of pecans. Set aside to firm up, roughly 15 minutes.
Spoon roughly 1 tablespoon of caramel onto the mound of pecans. Set aside to firm up, roughly 15 minutes.
In another mixing bowl, heat your chocolate chips in the microwave on low heat at 10-second bursts. Stir in between, and repeat as necessary until melted.
When ready, spoon roughly 2 teaspoons of chocolate onto your caramel-pecan mounds until just coated. Set aside once again for about an hour or until firm.
You may need to firm these up in the chiller as needed. Note that it should at least come to room temperature for 30 minutes before serving. Enjoy!