Ingredients:

  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/4 cup (57g) unsalted butter, cut into cubes
  • 1/2 cup (120ml) heavy cream
  • 1/4 teaspoon sea salt
  • 2 cups (200g) pecan halves
  • 16 ounces (450g) high-quality white chocolate, finely chopped
  • 1 tablespoon vegetable shortening (Crisco) (optional)

Instructions:

  1. Arrange pecan halves in clusters of 5-7 on a parchment-lined baking sheet.
  2. Combine sugar and water in a saucepan. Cook over medium heat until amber in color.
  3. Carefully whisk in butter, then slowly add heavy cream. Be cautious, mixture will bubble vigorously.
  4. Cook, stirring constantly, until the caramel reaches 245°F (118°C) on a candy thermometer (soft-ball stage).
  5. Immediately pour caramel evenly over pecan clusters.
  6. Refrigerate the pecan clusters for at least 1 hour, or until the caramel is firm.
  7. Melt white chocolate with shortening (if using) in a double boiler or microwave until smooth.
  8. Dip each chilled caramel-pecan cluster into the melted white chocolate, coating completely.
  9. Place dipped paws back on the parchment-lined baking sheet and let the chocolate set completely at room temperature or in the refrigerator for a quicker set.