Allow me to introduce you to Georgia Browns if you’re seeking for a new delight to add to your Christmas dessert list. I discovered these sweets at a Canadian chocolate shop and fell in love with them right away. They’re extremely tempting, prepared with toasted pecans, handmade caramel, and a decadent coating of chocolate. Creating them
Allow me to introduce you to Georgia Browns if you’re seeking for a new delight to add to your Christmas dessert list. I discovered these sweets at a Canadian chocolate shop and fell in love with them right away. They’re extremely tempting, prepared with toasted pecans, handmade caramel, and a decadent coating of chocolate. Making them at home is simpler than you would think. Let’s get started…
You’ll begin by toasting the pecans. Toss two cups of pecan halves in a liberal coating of butter, season with salt, and bake for about 13-15 minutes. They’ll have a wonderful crunch and the most delectable buttery flavor.
Then we’ll get to the core of these Georgia Browns: the caramel. Combine water, brown sugar, sweetened condensed milk, corn syrup, and butter in a small pot. Bring the mixture to a boil, then reduce to a gentle simmer until it reaches a toasty 245 degrees. Remove from the heat and mix in the vanilla extract and a pinch of salt. The results are sinfully smooth and elevate this handmade delight to new heights.
INGREDIENTS
2 cups halved pecans
3 teaspoons melted butter
2 tsp sea salt
1 34 cup melted semisweet chocolate CARAMEL
14 cup of water
1 cup light brown sugar
1 cup condensed sweetened milk
a third of a cup corn syrup
7 tbsp. melted butter
1 teaspoon vanilla extract
12 teaspoon of salt
PREPARATION
To roast pecans, follow these steps: Preheat the oven to 325°F and line a baking sheet with parchment paper. Toss pecans in 3 tablespoons butter in a medium basin, then season with salt. Bake the nuts for 13-15 minutes on the prepared baking sheet. Place aside to cool.
To create caramel, follow these steps: In a small saucepan, combine brown sugar, condensed milk, corn syrup, butter, and water. Bring the mixture to a boil, stirring frequently.
Continue to boil until the mixture reaches 245°F, then remove from heat and whisk in vanilla and salt.
Line a baking sheet with parchment paper and lay the cooled pecans in groups of 3-4, spaced a couple inches apart, to make Browns. Top each mound with a dab of caramel. Allow the caramel to cool completely.
Once the caramel has cooled, pour the melted chocolate over each brown and set aside to cool.
Keep cold and dry in an airtight container.
