Salted Caramel and Toasted Pecan Truffles Recipe

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.