This Millionaire Candy combines creamy caramel, toasted pecans, and smooth milk chocolate for a decadent treat that’s perfect for holidays, parties, or homemade gifts. With just a handful of ingredients and no candy thermometer required, this recipe is both simple and luxurious. Each bite is a heavenly mix of buttery caramel, crunchy pecans, and a rich chocolate coating—a true indulgence worthy of its name!
Easy Millionaire Candy Recipe
Think of this treat as the love child of a turtle candy and a classic caramel. The toasted pecans add crunch, the caramel brings buttery sweetness, and the chocolate shell ties it all together for an irresistibly decadent bite. These candies are elegant enough to impress guests and easy enough to make for your next dessert tray.
Perfect for Christmas, Valentine’s Day, or any festive occasion, they’re guaranteed to be a crowd-pleaser!
Why Our Millionaire Candy Is the Best
Our Millionaire Candy recipe takes a simple approach to a gourmet treat. By using toasted pecans for depth, flake sea salt for balance, and high-quality milk chocolate for the ultimate finish, we ensure every bite is perfection. Plus, with only 30 minutes of total time required, you can whip up these candies in no time.
Ingredients Notes for Millionaire Candy
Each ingredient plays an important role in creating these delicious candies:
- 55 caramel candies (approx. two 11-ounce bags) – The base of the candy, offering a sweet and chewy texture.
- 1 tablespoon whole milk – Helps melt the caramels into a smooth, pourable consistency.
- 2 cups pecans, toasted and chopped – Adds a nutty crunch and richness to the caramel base.
- Pinch of flake sea salt – Enhances the flavor of the caramel and balances the sweetness.
- 2 cups milk chocolate melting wafers (such as Ghirardelli) – Ensures a smooth, glossy chocolate coating.
Ingredient Substitution Tip: You can substitute dark chocolate for a deeper, less sweet flavor, or use white chocolate for a completely different taste. Almonds or walnuts can replace pecans for variety.
Kitchen Tools Needed for Millionaire Candy
To make this elegant candy, you’ll need:
- Two baking trays
- Parchment paper
- Cooking spray
- Medium-sized pot (for the double boiler)
- Two heat-resistant bowls
- Forks (for dipping)
- Tablespoon scoop (for portioning)
How to Make Millionaire Candy
This recipe is as easy as melt, mix, scoop, dip, and enjoy. Follow these simple steps:
1. Prepare the Baking Trays
Line two baking trays with parchment paper and lightly spray with cooking spray to prevent sticking. Set aside.
2. Melt the Caramel
Fill a medium pot with about 1 inch of water and heat over medium until it starts to simmer. Place a heat-resistant bowl on top of the pot, ensuring the water doesn’t touch the bowl’s base.
Add the 55 caramel candies and 1 tablespoon whole milk to the bowl. Stir regularly until the caramels melt and the mixture is smooth, about 10 minutes.
3. Add Pecans and Salt
Once the caramel is melted, transfer the bowl to a heat-resistant surface. Stir in the 2 cups toasted and chopped pecans and a pinch of flake sea salt. Mix well.
4. Scoop the Caramel Mixture
Using a tablespoon scoop, drop spoonfuls of the caramel mixture onto the prepared baking trays, forming approximately 30 mounds. Let them cool slightly.
5. Melt the Chocolate
Bring the pot of water back to a simmer. Place another heat-resistant bowl over the pot, ensuring the water doesn’t touch its base. Add the 2 cups milk chocolate melting wafers and stir occasionally until fully melted, about 3–5 minutes.
6. Dip the Caramel Mounds
Using a fork, dip each caramel mound into the melted chocolate, ensuring it’s fully coated. Use a second fork to slide the dipped candy back onto the parchment-lined tray.
Sprinkle a touch of flake sea salt on top of the candies, if desired.
7. Chill the Candies
Refrigerate the trays for 10–15 minutes, or until the chocolate is firm.
8. Serve and Enjoy
Once the chocolate is set, your Millionaire Candy is ready to serve!
How To Store Millionaire Candy
Store these candies in a sealed container with parchment or wax paper between layers to prevent sticking:
- At room temperature: For up to 2 weeks.
- In the refrigerator: For up to 1 month (ensure they are sealed to avoid condensation).
- In the freezer: For up to 3 months. Let them thaw at room temperature before serving.
Millionaire Candy Variations
This recipe is wonderfully versatile—try these fun variations:
- Dark Chocolate Millionaire Candy: Swap milk chocolate for dark chocolate for a richer flavor.
- White Chocolate Candy: Use white chocolate for a sweeter, more festive look.
- Nut-Free Candy: Replace pecans with crunchy pretzel pieces for a nut-free version.
- Spiced Millionaire Candy: Add a pinch of cinnamon or cayenne to the caramel mixture for a spicy twist.
- Holiday-Themed Candy: Decorate with sprinkles or edible glitter to match the season or celebration.
What To Serve With Millionaire Candy
Pair this sweet treat with complementary snacks and drinks for a decadent spread:
- Hot cocoa or coffee: The creamy drinks balance the sweetness of the candy.
- Fruit platter: Add a refreshing touch with fresh berries or apple slices.
- Savory snacks: Cheese or salted nuts provide a nice contrast to the rich candies.
Top Tips for Perfect Millionaire Candy
- Use High-Quality Ingredients: Premium chocolate and fresh pecans make a big difference in flavor.
- Keep Caramel Warm: Work quickly to scoop the caramel mixture before it hardens. Reheat gently if needed.
- Double Dip for Extra Chocolate: For a thicker chocolate coating, let the first layer set before dipping the candies again.
- Use Flake Salt Sparingly: A little salt goes a long way—just a pinch enhances the flavor without overpowering the sweetness.
- Chill Before Dipping: Allow the caramel mounds to cool slightly before dipping in chocolate to maintain their shape.
Helpful Notes
- Avoid overheating the chocolate, as it can burn and lose its smooth consistency.
- Toasting the pecans enhances their flavor and adds depth to the candy.
- If you don’t have a double boiler, melt the chocolate in the microwave in 20-second intervals, stirring between each interval.
Tips from Well-Known Chefs
- Ina Garten: “Use good-quality chocolate—it’s the star of the show in candies like this.
- Ree Drummond: “Sprinkle a touch of flaky sea salt for that perfect sweet-salty balance.”
- Jacques Torres: “Temper your chocolate if you want a glossy, professional finish.”
Frequently Asked Questions (FAQ)
1. Can I use homemade caramel instead of store-bought?
Yes! Homemade caramel works beautifully and adds a personal touch to the recipe.
2. Can I substitute the milk chocolate wafers?
You can use chocolate chips or baking chocolate, but tempering may be required for a glossy finish.
3. Can I make these candies nut-free?
Yes, substitute the pecans with pretzels, popcorn, or even rice cereal for a nut-free option.
4. Can I add flavors to the caramel?
Absolutely! Try adding a splash of vanilla or a pinch of cinnamon to the caramel for added flavor.
5. How do I prevent the chocolate from sticking to the tray?
Use parchment or wax paper, and ensure it’s lightly sprayed with cooking spray.
Enjoy this sweet, nutty Millionaire Candy, and share the joy with friends and family this holiday season!
Millionaire Candy Recipe
Ingredients
- – 55 caramel candies about two 11-ounce bags
- – 1 tablespoon whole milk
- – 2 cups pecans toasted and chopped
- – Pinch of flake sea salt plus more for garnish
- – 2 cups milk chocolate melting wafers e.g., Ghirardelli
Instructions
- Prepare Baking Trays: Line two baking trays with parchment paper and lightly spray with cooking spray. Set aside.
- Melt the Caramels: Fill a medium pot with about 1 inch of water and bring to a simmer over medium heat. Place a heat-resistant bowl over the pot (ensuring the water doesn’t touch the bowl’s base). Add the caramel candies and milk. Stir regularly until the caramels are fully melted, about 10 minutes.
- Combine with Pecans: Remove the bowl from heat and place it on a heat-safe surface. Stir in the toasted pecans and a pinch of flake sea salt.
- Form the Caramel Mounds: Using a tablespoon scoop, drop the caramel-pecan mixture onto the prepared baking trays, creating about 30 evenly sized mounds.
- Melt the Chocolate: Bring the pot of water back to a simmer. Place another heat-resistant bowl over the pot and add the milk chocolate melting wafers. Stir occasionally until fully melted, about 3-5 minutes.
- Dip the Candies: Use a fork to dip each caramel mound into the melted chocolate, ensuring it’s fully coated. Use a second fork to slide the coated candy back onto the parchment-lined tray. Sprinkle each candy with a pinch of flake sea salt, if desired.
- Chill the Candy: Refrigerate the trays for 10-15 minutes or until the chocolate is firm.
- Store: Place wax or parchment paper between layers of candies in an airtight container. Store at room temperature for up to 2 weeks. Enjoy!
Notes
- For a darker, richer flavor, substitute dark chocolate melting wafers.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- Store in the refrigerator for longer shelf life.
