Ingredients:

  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 cup (225g) salted butter, cubed
  • 2 cups (230g) toasted pecan halves
  • ½ tsp (3g) sea salt
  • 1 tsp (5ml) vanilla extract
  • 12 oz (340g) semi-sweet or dark chocolate chips
  • 1 tbsp (15ml) coconut oil

Instructions:

  1. Preheat your oven to 350°F (175°C). Spread the pecans on a tray and toast for 5–7 minutes until they smell nutty and look mahogany-colored. Set aside to cool slightly.
  2. In a saucepan over medium heat, combine the salted butter and sweetened condensed milk. Stir constantly for about 10–15 minutes until the mixture thickens and reaches a deep golden hue.
  3. Remove from heat and stir in the vanilla extract and sea salt. Fold in the toasted pecans until every nut is velvety and coated.
  4. Line a baking sheet with parchment paper. Using a spoon, drop tablespoon-sized mounds of the mixture onto the paper, spaced 2 inches apart. Place the tray in the freezer for 15–20 minutes until firm to the touch.
  5. Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until the chocolate is smooth and glossy.
  6. Using a fork, dip each chilled caramel cluster into the chocolate, lifting it and letting the excess drip off for 3 seconds. Place back on parchment paper and sprinkle immediately with a pinch of sea salt.