Salt & Pepper Caramel Cups

Name: Salt & Pepper Caramel Cups
Ingredients: 1 cup sugar; 1 cup dark corn syrup; 1 cup butter, cubed; 1 can (14 ounces) sweetened condensed milk; 2 cups chopped pecans; 1 teaspoon vanilla extract; 1 package (12 ounces) dark chocolate chips; 4 teaspoons shortening; 1/4 cup dark chocolate chips, melted; Coarse sea salt and whole pink peppercorns

10 ingredients

4 steps

Ingredients

1 cup sugar
1 cup dark corn syrup
1 cup butter, cubed
1 can (14 ounces) sweetened condensed milk
2 cups chopped pecans
1 teaspoon vanilla extract
1 package (12 ounces) dark chocolate chips
4 teaspoons shortening
1/4 cup dark chocolate chips, melted
Coarse sea salt and whole pink peppercorns

Directions

1

In a large heavy saucepan, combine sugar, corn syrup and butter; bring to a boil over medium heat, stirring constantly. Cook 4 minutes longer without stirring.
2

Remove from heat; gradually stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from heat; stir in pecans and vanilla. Transfer to a large bowl; cool completely, about 1-1/2 hours (mixture will thicken upon cooling).
3

For cups, in a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, evenly coat the inside of thirty 2-in. foil liners with chocolate. Refrigerate until firm, about 15 minutes. Repeat twice to coat three times, reheating melted chocolate as necessary.
4

Remove chocolate cups from liners; fill each with about 2 tablespoons caramel. Drizzle tops with melted chocolate; sprinkle with salt and peppercorns.