Now, the final flourish: I immediately sprinkle the entire surface with a generous amount of flaky sea salt. The heat helps it adhere slightly. Then, the hardest part begins—the wait. I let the caramel cool completely at room temperature until it’s firm to the touch, which usually takes 3-4 hours. Do not refrigerate to speed this up, as it can cause the caramel to sweat and become sticky. Once fully set, I use the parchment paper to lift the entire slab onto a cutting board. Using a sharp, buttered knife, I cut it into small squares or rectangles.
Pro Tips for Best Results
A reliable candy thermometer is your best friend and the key to consistent results. I tested this recipe three different ways: by time, by color, and by temperature. Using temperature was the only foolproof method. Color can be deceiving under different lighting, and timing varies with stove power. Clip that thermometer on and trust it. For the most accurate read, I always test my thermometer in boiling water first—it should read 212°F (100°C).
Toasting the pecans is a step you simply cannot skip. Raw pecans taste bland and woody in comparison. I toast mine in a dry skillet until I can smell their nutty fragrance, which takes about 5 minutes over medium heat, shaking the pan often. Let them cool completely before adding them to the hot caramel, or they can cause the caramel to seize or become oily. This one step adds a layer of flavor that makes the caramels truly special.
When you reach the final cooking stage, do not stir the caramel as it boils. Stirring can introduce air bubbles and, more critically, encourage sugar crystals to form on the sides of the pot, which can then seed crystallization throughout the whole batch, making it grainy. If you see sugar crystals forming on the sides, you can use a wet pastry brush to wash them down. Otherwise, just let it bubble and watch the thermometer.
Common Mistakes to Avoid
My first batch was a complete failure because I tried to rush the initial melting stage with high heat. The sugar scorched on the bottom of the pot before it fully dissolved, giving the entire batch a bitter, burnt taste. It was heartbreaking. Don’t do what I did. Start on medium-low and stir patiently until every single grain of sugar is dissolved and the mixture is completely smooth before you even think about bringing it to a boil.(See the next page below to continue…)