Georgia Browns are the perfect blend of Southern charm and pure indulgence. These irresistible candies feature toasted pecans smothered in gooey caramel and coated with rich, velvety chocolate. Each bite delivers a delightful contrast of flavors and textures — the crunch of buttery pecans, the chewiness of golden caramel, and the smooth melt of chocolate.
Ingredients
- 2 cups toasted pecan halves
- 1 (11 oz / 300 g) bag soft caramels (about 35–40 pieces)
- 2 tablespoons heavy cream
- 1½ cups semi-sweet or milk chocolate chips (or chopped chocolate bars)
- 1 tablespoon vegetable shortening (optional, for smoother chocolate)
- Pinch of sea salt (optional, for garnish)
Instructions
- Prepare the Pecans
- Preheat oven to 350°F (175°C).
- Spread pecans on a baking sheet and toast for 7–8 minutes, until fragrant.
- Let them cool completely.
- Arrange the Clusters
- On a parchment-lined tray, place 3–4 toasted pecans in small piles (these will be the base of each candy).
- Melt the Caramel
- In a microwave-safe bowl, combine caramels and heavy cream.
- Heat in 30-second bursts, stirring in between, until smooth and melted (about 1½–2 minutes total).
- Spoon about 1 teaspoon of caramel over each pecan cluster.
- Let sit for 10–15 minutes to firm slightly.
- Melt the Chocolate
- Melt chocolate and shortening together using a double boiler or in the microwave (in 20-second intervals).
- Stir until glossy and smooth.
- Coat and Finish
- Spoon melted chocolate over each caramel-topped pecan cluster, fully covering the top.
- Sprinkle lightly with sea salt if desired.
- Set and Serve
- Refrigerate for 20–25 minutes until firm.
- Store in an airtight container at room temperature for up to 1 week or refrigerated for up to 3 weeks.
Tip:
For an extra indulgent version, drizzle with white chocolate once the clusters are set — it gives them that beautiful candy-shop look. 🍬✨