Salted Caramel Pecan Bites
Salted Caramel Pecan Bites
Ingredients
For the Pecan Bites
- 1 1/2 cups pecan halves, toasted and finely chopped
- 1/2 cup graham cracker crumbs
- 1/4 cup powdered sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
For the Salted Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cubed, room temperature
- 1/2 teaspoon sea salt
For the Chocolate Coating
- 1 cup dark chocolate chips
- 1 teaspoon coconut oil
- 1/4 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Prepare the pecan bites: In a medium bowl, combine the finely chopped toasted pecans, graham cracker crumbs, and powdered sugar. Mix well.
⏱️ 5 min
- 2
Add the melted butter and vanilla extract to the pecan mixture. Stir until everything is well combined and forms a dough-like consistency.
⏱️ 3 min
- 3
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes to firm up.
⏱️ 10 min - 4
Prepare the salted caramel: In a heavy-bottomed saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar dissolves. Stop stirring once it boils.
⏱️ 3 min
- 5
Continue to cook without stirring until the caramel turns a deep amber color. This can take 5-8 minutes. Watch carefully to prevent burning.
⏱️ 7 min
- 6
Carefully and slowly pour the warm heavy cream into the hot caramel while whisking constantly. Be cautious as it will bubble up vigorously. Continue whisking until smooth.
⏱️ 2 min
- 7
Remove from heat and whisk in the cubed butter and sea salt until fully incorporated and smooth. Let the caramel cool slightly, about 10-15 minutes, until it's thick enough to drizzle but still pourable.
⏱️ 15 min
- 8
Dip the pecan bites: Remove the chilled pecan balls from the refrigerator. Dip each ball into the slightly cooled salted caramel, ensuring it's fully coated. Place them back on the parchment-lined baking sheet.
⏱️ 10 min
- 9
Return the caramel-coated bites to the refrigerator for another 30 minutes to set the caramel.
- 10
Prepare the chocolate coating: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until completely melted and smooth.
⏱️ 2 min
- 11
Dip the caramel-coated bites into the melted chocolate, allowing any excess to drip off. Place them back on the parchment-lined baking sheet and immediately sprinkle with flaky sea salt.
⏱️ 10 min
- 12
Chill the finished bites for a final 15 minutes, or until the chocolate is set. Store in an airtight container in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Pecan Bites
Ingredients
For the Pecan Bites
- 1 1/2 cups pecan halves, toasted and finely chopped
- 1/2 cup graham cracker crumbs
- 1/4 cup powdered sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
For the Salted Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cubed, room temperature
- 1/2 teaspoon sea salt
For the Chocolate Coating
- 1 cup dark chocolate chips
- 1 teaspoon coconut oil
- 1/4 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Prepare the pecan bites: In a medium bowl, combine the finely chopped toasted pecans, graham cracker crumbs, and powdered sugar. Mix well.
⏱️ 5 min - 2
Add the melted butter and vanilla extract to the pecan mixture. Stir until everything is well combined and forms a dough-like consistency.
⏱️ 3 min - 3
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes to firm up.
⏱️ 10 min - 4
Prepare the salted caramel: In a heavy-bottomed saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar dissolves. Stop stirring once it boils.
⏱️ 3 min - 5
Continue to cook without stirring until the caramel turns a deep amber color. This can take 5-8 minutes. Watch carefully to prevent burning.
⏱️ 7 min - 6
Carefully and slowly pour the warm heavy cream into the hot caramel while whisking constantly. Be cautious as it will bubble up vigorously. Continue whisking until smooth.
⏱️ 2 min - 7
Remove from heat and whisk in the cubed butter and sea salt until fully incorporated and smooth. Let the caramel cool slightly, about 10-15 minutes, until it's thick enough to drizzle but still pourable.
⏱️ 15 min - 8
Dip the pecan bites: Remove the chilled pecan balls from the refrigerator. Dip each ball into the slightly cooled salted caramel, ensuring it's fully coated. Place them back on the parchment-lined baking sheet.
⏱️ 10 min - 9
Return the caramel-coated bites to the refrigerator for another 30 minutes to set the caramel.
- 10
Prepare the chocolate coating: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until completely melted and smooth.
⏱️ 2 min - 11
Dip the caramel-coated bites into the melted chocolate, allowing any excess to drip off. Place them back on the parchment-lined baking sheet and immediately sprinkle with flaky sea salt.
⏱️ 10 min - 12
Chill the finished bites for a final 15 minutes, or until the chocolate is set. Store in an airtight container in the refrigerator.