
Homemade Butter Pecan Candy
I’m going to let y’all in on a secret. The best tasting secret around. I don’t even know what to call them because their decadence reaches levels where words no longer suffice. One taste and… well, you’ll see.
My mom has made these homemade candies for us ever since I can remember, and it just isn’t Christmas without them. But I always wonder… why not make them all year?!?! Well, now you can. And you can make them with fresh milled flour! We recommend Einkorn, but you can always use soft white or whatever grain you have on hand. Go on and give them a try. You can thank us later ;-)
Homemade Butter Pecan Candies
Crust:
2 cups fresh milled flour (Einkorn works great here!)
½ teaspoon salt
½ cup softened butter
1 cup firmly packed brown sugar
Caramel layer:
2/3 cup butter
½ cup firmly packed brown sugar
1 cup pecan halves (you can omit if you don’t like nuts)
1 cup milk chocolate chips
Preheat oven to 350 degrees.
Combine crust ingredients in a stand mixer. Mix at medium speed, scraping sides of the bowl as needed until well mixed. Pat firmly in an ungreased 9x13 pan. Sprinkle the pecans evenly over the unbaked crust.
For the caramel later, combine brown sugar and butter in a heavy pan and cook over medium heat, stirring constantly, until the entire surface of the mixture begins to boil. Boil for 30 seconds to a minute, continually stirring.
Pour the caramel evenly over the pecans and crust. Bake for 15-20 minutes or until the entire caramel later is bubbly and the crust is golden brown. Remove from oven and immediately sprinkle with the chocolate chips. Allow the chips to melt slightly, then spread with a butter knife, creating an even chocolate layer on top.
Cool completely and get ready to experience heaven on earth.