Crazy addicting Christmas candy in a very good way. This sweet and salty “crack” is made with toasted pecans, ginger spiced caramel and dark chocolate.
Ingredients
340g (3 cups) pecans
227 grams (1 cup / 2 sticks) unsalted butter
230 grams (1 cup packed) light brown sugar
2½g (1/2 teaspoon) table salt
1g (1 teaspoon) ground ginger
½g (1/4 teaspoon) ground nutmeg
2 milliliters (1/2 teaspoon) pure vanilla extract
255 grams (1½ cups) semi-sweet chocolate chips
flaky sea salt to taste (I used about ¾ teaspoon)
Instructions
Pre-heat oven to 350 degrees
Line a 9x13 baking pan with parchment paper
Top parchment paper with pecans and toast in oven for 8 minutes or until fragrant; set aside
In a large heavy-duty saucepan, melt the butter and brown sugar together, stirring over medium heat until it begins to boil; once it has begun boiling, let it bubble for three more minutes; it will thicken a bit as it cooks
Remove from the heat and add the table salt, ginger, nutmeg and vanilla, and then quickly pour it over the pecans
Bake the for 12-15 minutes or until all of the caramel topping is lightly bubbling (watch carefully at end of cooking to make sure it doesn’t burn burn; if it appears to be browning too much, reduce oven temperature to 325 degrees)
Remove from oven and immediately cover with chocolate chips; let stand five minutes, and then carefully spread them evenly across the caramel and sprinkle with flaky sea salt
Chill in refrigerator for about two hours or until firm; break into pieces by hand
Store it in an air-tight container in refrigerator or cool space for best results
Enjoy within one week
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/ginger-pecan-candy-crack/