Sweet & Salty Georgia Browns are the ultimate treat for anyone who loves the perfect combination of crunchy, chewy, and chocolatey goodness. With salted roasted pecans, buttery caramel, and rich chocolate, these candies are a homemade twist on a classic favorite. Whether for gifting or indulging, these candies are a delightful labor of love.
Why You’ll Love This Recipe
- Sweet Meets Salty: A perfect balance of flavors that satisfies every craving.
- Texture Heaven: Crunchy pecans, chewy caramel, and smooth chocolate in every bite.
- Customizable: Use milk, dark, or a combination of chocolates to suit your taste.
- Perfect for Gifting: Packaged beautifully, these make thoughtful homemade gifts.
Kitchen Equipment Needed
- Large and small saucepans
- Baking sheet
- Silicone mat, parchment, or wax paper
- Instant-read or candy thermometer
- Microwave-safe bowl
- Whisk and spoon
- Mini muffin tin (optional)
Step-by-Step Instructions
Step 1: Roast the Pecans
Preheat the oven to 325°F (163°C). In a large bowl, toss 2 cups pecans with 2 tablespoons melted butter and 1½ teaspoons fine sea salt.
Spread the pecans in an even layer on a rimmed baking sheet and bake for about 15 minutes, stirring halfway through. They should be fragrant and slightly darker in color. Let them cool completely.
Step 2: Make the Chewy Caramel
Warm 1 cup heavy cream and 4 tablespoons unsalted butter in a small saucepan until the butter is melted. Remove from heat and set aside.
In a large saucepan, combine:
- 1½ cups white sugar
- ¼ cup corn syrup
- ¼ cup water
Whisk gently to combine, avoiding splashes up the sides of the pan. Place over medium heat and let it come to a boil without stirring.
Using an instant-read thermometer, monitor the syrup until it reaches 250°F–275°F. It should be translucent and rapidly boiling. Remove from heat and carefully whisk in the warm cream-butter mixture (the mixture will bubble vigorously).
Return the saucepan to medium heat and let it boil again without stirring. Remove it from heat when it reaches 245°F. Immediately whisk in ½ teaspoon vanilla extract and ½ teaspoon fine sea salt.
Step 3: Assemble the Candies
Option 1: Using a Mini Muffin Tin
Place a few roasted pecans at the bottom of each muffin cup.
Option 2: Freeform on a Baking Sheet
Group the pecans in clusters on a lined baking sheet, spacing them a few inches apart.
Spoon a heaping tablespoon of caramel over each pecan cluster. Allow the candies to cool completely at room temperature or in the fridge/freezer if you’re in a hurry.
Step 4: Add the Chocolate Topping
Melt 1½ cups of good-quality chocolate (milk, dark, or a mix) in a microwave-safe bowl, stirring every 30 seconds until smooth.
Dip the caramel side of each candy into the melted chocolate, then place it back on the lined baking sheet. Allow the chocolate to set completely, refrigerating if needed.
Step 5: Store and Enjoy
Store the candies in an airtight container at room temperature for up to 5 days.
Easier Caramel Recipe Option
If making traditional caramel feels intimidating, try this simpler version:
Combine in a medium saucepan:
- ¼ cup water
- 1 cup brown sugar
- ⅔ cup sweetened condensed milk
- ½ cup corn syrup
- 6 tablespoons butter
Whisk together, then bring to a boil, stirring frequently. Cook until the caramel reaches 245°F, then remove from heat. Stir in 1 teaspoon salt and ½ teaspoon vanilla extract. Use immediately for assembling the candies.
Variations
- Nut Swaps: Substitute pecans with walnuts, almonds, or hazelnuts for a different flavor.
- Sea Salt Sprinkle: Sprinkle flaky sea salt on the chocolate before it sets for extra flair.
- Chocolate Variety: Try white chocolate or a blend of milk and dark for a unique twist.
- Candy Shape: Use silicone molds for perfectly uniform shapes.
Helpful Notes and Tips
- Monitor Temperature Closely: Use an accurate candy thermometer to ensure chewy caramel.
- Don’t Stir the Sugar: Stirring during the boiling stage can cause crystallization.
- Work Quickly: Caramel thickens as it cools, so assemble the candies promptly.
- Chill for Convenience: Refrigerate the caramel and chocolate layers to speed up cooling.
Frequently Asked Questions
Q1: Can I skip roasting the pecans?
A: Roasting enhances the flavor and adds crunch, but you can skip it if pressed for time.
Q2: Can I use store-bought caramel?
A: Yes, but ensure it’s a thick, chewy caramel that holds its shape well.
Q3: Can I make these ahead of time?
A: Absolutely! They store well at room temperature and taste even better the next day.
Q4: What’s the best chocolate to use?
A: High-quality chocolate bars (like Lindt or Ghirardelli) melt smoothly and taste rich. Avoid chocolate chips, which may not melt as evenly.
Q5: Can I freeze the candies?
A: Yes, freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.
These Sweet & Salty Georgia Browns are a candy-lover’s dream. With their combination of buttery pecans, chewy caramel, and smooth chocolate, they’re guaranteed to impress!
