1. Spoon about 1 tablespoon warm caramel onto center of each pecan cluster.

2. Let caramel settle but not spread too thin.

3. Allow to cool 10–15 minutes until slightly firm.

🍫 Step 5: Melt the Chocolate

1. Microwave chocolate in 20-second intervals.

2. Stir well between each heating.

3. Stop when almost melted and stir until smooth.

4. Add coconut oil for glossy finish (optional).

Do NOT overheat.

🍫 Step 6: Add Chocolate Layer

1. Spoon melted chocolate over caramel.

2. Use back of spoon to spread gently.

3. Let chocolate slightly drip over sides.

Optional: Sprinkle flaky sea salt on top.

❄️ Step 7: Let Set

• Room temperature: 1–2 hours
  OR

• Refrigerate 20–30 minutes

Chocolate should be firm before serving.

🧠 Pro Candy-Making Tips

✔ Toast pecans first for better flavor
✔ Don’t overcook caramel — it becomes hard
✔ Use good quality chocolate
✔ Store in airtight container
✔ If caramel is too stiff, add a teaspoon of cream

🍽 Storage

Room temperature: 1 week (cool area)
Refrigerator: 2–3 weeks
Freezer: Up to 2 months

Bring to room temperature before serving for best texture.

⏱ Total Time

• Prep: 20 minutes

• Setting time: 30–60 minutes

• Total: ~1 hour

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