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1
Pre-heat oven to 350.
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2
Place pecans on large cookie sheet and toast for 8 minutes.
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3
Check for and toast an additional 2 minutes, if desired.
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4
Place butter in large, heavy sauce pan.
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5
Cook over medium heat until browned.
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6
Add sugar, salt, sweetened condensed milk and corn syrup.
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7
Continue cooking over medium heat, stirring constantly until sauce barely holds together when dropped in cold water (not quite soft-ball stage).
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8
Stir in toasted pecans.
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9
Pour onto a parchment-lined jelly roll pan and spread out.
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10
Allow to cool at room temperature until pan can be held with bare hands.
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11
Transfer to freezer for at least 30 minutes.
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12
Caramel should be cold but not frozen for proper cutting.
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13
While caramel is firming up, temper chocolate once bag at a time in the microwave on defrost setting.
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14
Keep each bag in a separate bowl.
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15
Stir ever 30 seconds until smooth.
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16
To maintain heat, place the bowl on a electric griddle set to WARM.
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17
Cut caramels into one-inch pieces transfer in small batches for dipping.
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18
Allow to firm in the freezer for 20 minutes.
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19
Remove and drizzle with any remaining chocolate.
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20
Will keep in the freezer for up to one month.
