Be Warned – These are VERY ADDICTIVE and I will have to lose about 5 lbs. since I created the recipe :)
CocoaJoe Drinking Cocoa grounds are added for the full boil of the caramel – this infuses the caramel with a wonderful cocoa undertone… while the cocoa bean grounds add to the nutty flavor of the pecans.
CocoaJoe Pecan Caramels
¼ Cup Butter
1 Can Evaporated Milk (standard can size)
1 Can Light Coconut Milk (standard can size)
1 ¼ Cup White Sugar
1 Cup Packed Light Brown Sugar
1 Cup Light Corn Syrup
5 Heaping Tablespoons of CocoaJoe grounds (un-brewed CocoaJoe)
1 Teaspoon Pure Vanilla Extract
1 Cup whole, toasted pecans
Prepare 9” x 9” square pan, grease with butter or spray. Toast pecans at 300 degrees for approximately 10 minutes or until just slightly golden – set aside. Melt the butter over low/medium heat, add evaporated milk, coconut milk and corn syrup, blend thoroughly. Then add white and brown sugars, mix well. Add CocoaJoe grounds and stir well. Continue stirring, bring to boil. Remain on medium/low heat until you reach the “softball” stage on a candy thermometer – approx. 240 degrees. Remove from heat, add vanilla, mix well. Place toasted pecans on bottom of prepared pan. Pour melted caramel on top of pecans. Let set at room temperature for at least 3 – 4 hours or until fully cooled. Once cooled, cut into 1/2″ squares and wrap in candy wrappers or wax paper.