2 1/2 g of pecans,
1/2 g of butter (use salted salt),
1 g of brown sugar,
1/2 g of light corn syrup,
7 ounces of sweetened condensed milk (1/2 of 14 ounces),
1/2 ton of vanilla
1 (12 ounce) milk chocolate chips
shortened 1/2 ton (use crisco butter flavor)
1. Place 2 1/2 cups of pecans in a large skillet. Roast them over medium heat, stirring occasionally, until their color becomes a little darker and the fragrance smells great. It should only take a few minutes
2. Find yourself 2 large sheets of cookies. Cover it with baking paper and spray it with cooking spray. Arrange the pecans in groups, three into a group that work well. You want to leave some space (about an inch) between each block.
3. Create your own caramel (complete tutorial with pictures found here). Put half a kilo of butter in a medium-sized frying pan. Melt on medium high heat. Add 1 C brown sugar, 1/2 C light corn syrup and 7 ounces sweetened condensed milk in the pan. Raise the heat a little and stir constantly. Cook and stir until 235-240 degrees. I generally remove it from the heat when it reaches about 234 degrees. It will continue to rise in temperature slightly even without direct heat, making the caramel the right texture.
4. My heart 1/2 teaspoon of vanilla.
5. Carefully sprinkle about 1 1/2 teaspoon of caramel over all clusters of nuts. You will need to work quickly, because the caramel will start preparing. Make sure the caramel touches all the nuts in your group. Caramel works like glue, and glues nuts together.
6. In a microwave-safe bowl, pour 12 ounces of milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking period.
7. Add 1/2 teaspoon of ghee to melted chocolate. Leave it for a minute or two (until it melts and makes chocolate chips more spreadable). Turn it together.
8. Pour a tablespoon and a half of melted chocolate over the caramel and nuts. Rotate it along the top to make a beautiful blow with the spoon.
9. Allow chocolate to set up. Once it hardens and cools, you can serve immediately, or transfer it to an airtight container.
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