Caramel Pecan Truffles Recipes

SALTED CARAMEL AND TOASTED PECAN TRUFFLES

Steps:

• Toast pecans in a dry skillet over medium heat until golden and fragrant, about 1 minute. Set aside to cool.
• Heat sugar over medium-high heat in a heavy pan or Dutch oven, stirring constantly. When sugar begins to melt, stir and cook until sugar turns a rich golden color. If color is too light, caramel flavor will be too faint.
• Remove caramelized sugar from heat; stir in cream. Return to heat and reduce heat to low. Cook and stir until caramel is well-dissolved into the cream. Remove from heat and stir in salt, vanilla, and half of the chocolate. Stir until chocolate has melted. Stir in toasted pecan bits.
• Transfer mixture to a bowl and cool slightly. Cover and refrigerate until set, about an hour.
• Form/roll into 24 small balls, about 3/4- to 1-inch, and arrange on a parchment-lined baking sheet. Chill 1 hour.
• Place the remaining chocolate in a microwave-safe bowl; microwave on High for about 15 seconds; stir; continue to microwave in 15-second intervals until chocolate is melted.
• Using a fork, roll the balls in the melted chocolate and place back on the parchment-lined bake sheet. Quickly sprinkle truffles with a few grains of Diamond Crystal® Kosher Salt or Coarse Sea Salt. Chill to set, about an hour.

CARAMEL-NUT TRUFFLES

Steps:

• Chop the nuts fairly finely and mix with the sugar, cayenne and lemon zest.
• Roll a caramel in your hand until round, then roll in the nut mixture, pressing to coat. Set aside and repeat with the remaining caramels.

PECAN PIE TRUFFLES

Steps:

• In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
• Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
• In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't, they'll still be delicious, just a bit messy). Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.

CARAMEL PECAN TRUFFLES

Steps:

• In a medium sized sauce pan, put together butter, brown sugar, corn syrup, and salt and bring to a boil.
• Add sweetened condensed milk, stir constantly to blend.
• Boil 15-20 min or so stirring every once in a while (and only stirring on the bottom.. don't scrape the sides) until caramel reaches about 235-240 degrees.
• Remove from heat and add vanilla. Pour into a greased 9x13 glass baking dish and sprinkle pecans over the top.
• Cool for about 30 min, cover with plastic wrap, and then place in refrigerator until ready to roll and dip.
• When caramel is cooled and easy to handle, cut into 1/2 - 1" squares and roll into balls (should make about 60+ balls)
• Break chocolate into pieces and place in a microwave-safe bowl.
• Melt chocolate in the microwave for 30 seconds at a time at 30-40% power, stirring each time.
• When chocolate is melted, remove caramel balls from fridge and dip into the chocolate using a plastic fork with the center prongs broken off (see "chocolate dipping tips" link above).
• Place dipped chocolates on the wax paper and refrigerate until chocolate is set.
• If you are not eating immediately, place chocolates in an airtight container lined with wax paper and refrigerate until ready to serve.

CARAMEL TRUFFLES

Steps:

• Line an 8-in. square dish with plastic wrap; set aside. In a microwave-safe bowl, combine the caramels, milk chocolate chips and cream. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm., Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece into a 1-in. ball. Cover and refrigerate for 1 hour or until firm., In a microwave-safe bowl, melt semi-sweet chips and shortening; stir until smooth. Dip caramels in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. If desired, use additional melted chocolate to drizzle over truffles. Refrigerate until firm.

CARAMEL PECAN PRALINES

Steps:

• In a heavy bottomed pan, add the butter, sugar, corn syrup and stir over medium high heat.
• Once the butter has melted completely and the sugar has dissolved, slowly pour the heavy cream into the mixture while stirring. You don't want to add it too fast or it can make your caramel crystallize or become grainy.
• Bring the mixture to a boil and cook until it hits the caramel stage, just below hard ball stage or around 238 F. for a soft, yet firm enough to hold it's shape caramel. I always eat the caramel I ice water test so I can see if I like the way it feels on my teeth. I don't want it too sticky or hard.
• *If you do cook the caramel past the desired stage, add more cream and stir, it will set back the stage the caramel is at.
• Pour mixture onto a cookie sheet lined with parchment paper.
• Add pecans on the top and fold into the hot caramel with a wooden spoon or rubber spatula.
• Let caramel cool slightly so you don't burn your hands but the caramel is still warm. Pull from the caramel pecan mixture and form into small ball shapes then press slightly flat so it forms a disc shape.
• Top with sea salt if desired and wrapped each praline in parchment paper to prevent it from sticking.
• Enjoy!

PECAN CARAMELS

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.

PECAN PRALINE CARAMEL TRIFLE

Steps:

• Preheat the oven to 350°F. Spread the chopped pecans in a single layer. Toast for 6-8 minutes then set aside to cool completely.
• Bake, cool and cube the Pecan Praline Buttermilk Pound Cake
• In a large mixing bowl using a hand or stand mixer whip together the instant pudding mix and half and half. Beat until thickened but still pourable.
• Add the cream cheese. Beat until completely incorporated about 2-3 minutes.
• By hand fold in 1 (8-oz) whipped topping.
• To assemble: start with 1/3 cake, topped with 1/2 pudding. Repeat ending with cubed cake.
• In a microwave safe bowl warm the dulce de leche until pourable for about 20-30 seconds.
• Drizzle 1/2 over the final layer of cubed cake. Frost with the remaining whipped topping.
• Drizzle the whipped topping with the remaining dulce de leche, sprinkle with bits-o-brickle and chopped pecans. (Make sure the dulce de leche is cooled slightly)
• Chill for 4 hours. Store leftovers chilled.

CHOCOLATE CARAMEL TRUFFLES

Steps:

• In a dry heavy saucepan (about 3 1/2 quarts) cook sugar over moderate heat, stirring with a fork until melted, and swirl pan until sugar is a golden caramel. Remove pan from heat and add cream carefully (mixture will bubble up). Return pan to heat and simmer, stirring, until caramel is dissolved.
• Remove pan from heat and add chocolate, salt, and vanilla. Let mixture stand 5 minutes and stir until chocolate is melted. Transfer mixture to a bowl and cool, uncovered. Chill mixture, covered, 2 hours, or until firm.
• Coat truffles:
• Scoop out truffle mixture with a spoon and form into 1-inch balls. Roll truffles in 1/2 cup cocoa powder or coat with 1 cup pecans, pressing nuts slightly to adhere. (Alternatively, roll half of truffles in 1/4 cup cocoa powder and coat remaining truffles with 1/2 cup pecans.) Chill truffles on a tray lined with wax paper until firm, about 1 hour. Truffles keep in an airtight container, chilled, 2 weeks.

LUXURIOUS CARAMEL TRUFFLES

Steps:

• First, make the caramel base. Combine the sugar, water, and lemon juice in a small saucepan. Heat over medium heat and stir until sugar is dissolved.
• Continue to heat and bring the mixture to a boil, brushing down the sides of the pan with a wet pastry brush to prevent crystallization. Allow the mixture to cook until it turns a caramel color. Remove it from the heat once it reaches a medium-brown color.
• Meanwhile, heat the cream in a small saucepan until small bubbles form around the edges of the pan and it almost comes to a boil.
• Place the chopped semi-sweet chocolate in a medium heat-safe bowl.
• Return the caramel to the heat and pour the hot cream into the caramel (it is natural for this mixture to sputter as it is mixed). Stir, heating, until the caramel and cream are completely combined.
• Pour the caramel-cream into the chopped chocolate. Let it sit for 1 minute to soften the chocolate, then stir gently until the mixture is well-combined. Cover the chocolate with cling wrap and cool to room temperature. Once it is cool, refrigerate until firm enough to scoop or pipe, about 2 hours.
• To form the truffles, use a candy scoop or a small spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Once all are scooped, dust your hands with cocoa powder and roll the balls of ganache between your palms to make them round.
• Refrigerate the tray of truffles for 1 to 2 hours, until firm enough to dip.
• Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
• Dip the formed truffles in the coating-using dipping tools or a fork-and return them to the baking sheet. While the chocolate is still wet, sprinkle the tops with chopped nuts, toffee bits, or Candied Cacao Nibs. Repeat for all truffles and chill in the refrigerator until set, about 15 minutes. Serve at room temperature and store excess in an airtight container in the refrigerator.