I always like to include Homemade Georgia Browns in a tin of holiday cookies. These little mounds are made with butter roasted pecans, gooey caramel and chocolate drizzled over the top. They are pretty cute when set. Some will be larger or less uniform but I love that.
There is some cooking that needs to be done for this recipe but you don’t need candy molds or fancy equipment. Just a sauce pan, a lined cookie sheet and candy thermometer will do. Allow yourself some time to make these as the caramel and chocolate will need to set before you box them up.
Why You Will Love This Recipe
There is a lot to love about pecans, caramel and chocolate. Butter roasted pecans have great flavor and will remain crisp under the gooey caramel. Using a semi sweet chocolate doesn’t make these too sweet like a milk chocolate would.
After you get your caramel cooked its pretty easy to put together. Mound the pecans and top with the caramel. Then spoon the chocolate on top once the middles have cooled. No dipping required and any drips can be caught by parchment paper. Some imperfections will occur but that’s the beauty of homemade.
What You Need
Here’s what you’ll need to make this recipe: pecan halves, butter, salt, semi sweet chocolate, water, dark brown sugar, sweetened condensed milk, corn syrup and vanilla extract. Have all of your ingredients measured before starting to cook your caramel. You’ll want everything near by when cooking.
Pecan Halves
Using pecan halves will give the candies a good structure and crunch. You can also use chopped pecans but I find them harder to mound into little piles. Roasting the pecans in butter and salt really enhances their flavor. Be sure to check on your pecans towards the end of cooking time as they can go from perfectly roasted to burnt quickly. Feel free to use other nuts if you prefer such as walnuts or cashews. Just make sure no one has an allergy.
Sweetened Condensed Milk
Using sweetened condensed milk will give your caramel a rich taste and help create a chewy consistency. You want to make sure you’re using sweetened condensed milk and not evaporated milk. Corn syrup will also help with the texture of your caramel. You can use milk or heavy whipping cream but you’ll need to adjust the amounts and follow a caramel recipe that uses those.
Semi-Sweet Chocolate
I like using a semi sweet chocolate with these candies. It balances out the sweetness of the caramel. You can melt any kind of chocolate you prefer. Chopped up a baking bar of chocolate will melt easier than chocolate chips. If you only have chocolate chips on hand they will work as well. Just know that they might not spread as thin when spooning them on. You can use the back of your spoon to help.
How To Make It
Have all of your ingredients measured and your pans lined before you begin. You’ll want everything at arms reach once your caramel reaches it’s final temperature.
Roast Your Pecans
Add your pecan halves to a bowl and toss with melted butter and salt. Make sure each pecan is evenly coated. Line a cookie sheet with parchment paper and spread the pecans in a single layer. Bake at 325°F for 13-15 minutes. Check on them during the last few minutes of cooking to ensure they aren’t burning. Remove from oven and allow to cool completely.
Cook Your Caramel
In a medium size saucepan with room to bubble add water, dark brown sugar, sweetened condensed milk, corn syrup and butter. Place over medium heat and bring to a boil. Stir often scraping the bottom of the pan. Continue to cook until your candy thermometer reaches 245°F. Make sure your thermometer is submerged in the caramel and not touching the bottom of the pan.
Finish Cooking Your Caramel
Once your caramel reaches 245°F remove from heat. Add vanilla extract and salt to the caramel and stir well. There may be some bubbling once you add the vanilla. Allow to sit for a minute or two so the bubbles subside. You want to be able to spoon the caramel easily so don’t let it sit on the stove for too long.
Build Your Candies
Line a clean cookie sheet with parchment paper. Place 3-4 pecans in a mound and leave space around each pile. Spoon a large dollop of caramel on top of each mound. Make sure you get the pecans under the caramel so they are held together. Allow to cool completely at room temperature.
Top With Chocolate
Melt your chocolate. If using a microwave heat in short intervals stirring in between. Once melted spoon over the top of your hardened caramel. Use the back of your spoon to spread the chocolate. Leave on cookie sheet until chocolate has set.
Tips
- Always line your pans with parchment paper. Even if you have non stick cookie sheets. It makes removing the candies much easier once they’ve cooled. I don’t recommend using wax paper as it may melt with the hot caramel.
- Use a candy thermometer when making this recipe. A couple of degrees can make the difference between a soft and hard caramel. If you’re comfortable with the firm-ball test you can drop a small amount of syrup in ice cold water. It should form a firm ball. I find using a thermometer is easier if your new to making candy.
- If its warm where you live you can place your candies in the refrigerator to set. Allow them to chill for about 10 minutes and check on them. Don’t leave in the refrigerator for too long. When it’s time to serve allow to come to room temperature so they’re easier to eat.
Storage And Reheating
- In an air tight container for up to 2 weeks. Make sure to place parchment paper between each layer.
- Place in an air tight freezer safe container for up to 3 months. Place parchment paper between each layer. Allow to come to room temperature while in the container. This will reduce condensation on the chocolate.
- These do not need to be reheated. Allow to come to room temperature if stored in the refrigerator.
Serve
- In a tin for the holidays. Use parchment paper to separate each layer.
- Pair with a hot cup of black coffee. Great after dinner.
- On a dessert board with shortbread cookies and fresh fruit. Keep the fruit separate.
- Chop into small pieces and sprinkle on top of ice cream. Or add to your ice cream before it sets.
FAQs
Can I make this recipe without corn syrup?
Corn syrup will prevent your sugar from crystallizing. Which is why we use it for a chewy caramel. You can use golden syrup but it will give it a different flavor. I would recommend sticking with corn syrup or finding a recipe that doesn’t call for it.
Why is my chocolate gray?
This could be caused by chocolate bloom. When cocoa butter separates and rises to the top or if the chocolate was exposed to moisture. Chocolate that isn’t properly tempered can cause this. Your candies will still be edible it just may look different.
Homemade Georgia Browns Candy Recipe
Equipment
- Cookie Sheet
- Parchment paper
- Candy Thermometer
- Medium Sauce Pan
Ingredients
- 2 Cups Pecan Halves
- 3 Tbsp Butter Melted To Roast Pecans
- 2 Teaspoons Salt To Roast Pecans
- 1/4 Cup Water
- 1 Cup Dark Brown Sugar Packed
- 1 Cup Sweetened Condensed Milk
- 2/3 Cup Corn Syrup
- 7 Tbsp Butter
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Salt
- 1 3/4 Cups Semi Sweet Chocolate Melted
Instructions
- Preheat your oven to 325°F. Add pecan halves to a bowl and toss with 3 Tbsp of melted butter and 2 teaspoons of salt. Line a cookie sheet with parchment paper and spread the pecans out in a single layer. Roast for 13-15 minutes checking on them during the last few minutes so they don’t burn. Set aside to cool.
- Add water, dark brown sugar, sweetened condensed milk, corn syrup and butter to a medium saucepan. Bring to a boil over medium heat. Stir often scraping the bottom of the pan.
- Once your caramel reaches 245°F remove from heat. Stir in vanilla extract and 1/2 teaspoon of salt. Allow bubbles to subside.
- Line a cookie sheet with parchment paper. Place 3-4 pecans in a mound leaving room around each mound. Spoon the hot caramel on top of each mound and allow to cool completely.
- Melt your chocolate and spoon over the top of the caramel. Use the back of your spoon to spread the chocolate. Allow to set and enjoy!
Nutrition
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