Buttery caramel layered with pecans and topped with smooth chocolate, this Oklahoma Nut Candy is simple, classic, and foolproof.
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Calories: 290kcal
Equipment
- Saucepan
- 8×8-inch baking pan
- Parchment Paper
- spatula
Ingredients
- 1 cup salted butter
- 1 cup packed brown sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves or chopped pecans
- 12 ounces semisweet chocolate chips or almond bark
Instructions
- Grease an 8x8-inch pan, line with parchment leaving overhang, and lightly grease again.
- In a saucepan over medium heat, combine butter, brown sugar, and evaporated milk. Stir constantly until boiling.
- Reduce heat and simmer 3–5 minutes, stirring, until slightly thickened. Remove from heat and stir in vanilla.
- Pour half the caramel into the pan. Spread pecans evenly over the caramel.
- Pour remaining caramel over pecans and gently spread to cover.
- Melt chocolate in 30-second microwave bursts or over a double boiler until smooth.
- Pour melted chocolate over the caramel-pecan layer and smooth the top.
- Let set at room temperature or refrigerate 1–2 hours until firm. Lift out and slice into squares.
Notes
Stir constantly while cooking the caramel to prevent scorching. Use parchment overhang for easy removal.
Nutrition
Calories: 290kcal | Carbohydrates: 28g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 120mg | Potassium: 110mg | Fiber: 2g | Sugar: 24g | Vitamin A: 8IU | Calcium: 4mg | Iron: 6mg