Georgia Browns are a classic sweet & salty candy featuring roasted pecans topped with rich caramel and finished with a layer of melted chocolate. These bite-sized treats are crunchy, chewy, buttery, and perfect for holidays, gifts, or anytime you want a handcrafted candy that’s irresistible.
Ingredients
Pecans
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2 cups pecan halves
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3 tablespoons butter, melted
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2 teaspoons salt
Caramel
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¼ cup water
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1 cup dark brown sugar
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1 cup sweetened condensed milk
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⅔ cup corn syrup
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7 tablespoons butter
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1 teaspoon vanilla extract
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½ teaspoon salt
Chocolate Topping
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1¾ cups semi-sweet chocolate, melted
Yield: about 18 pieces
Course: Dessert
Serves: 18
Instructions
1. Roast the Pecans
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a bowl, toss the pecans with the melted butter and salt.
Spread them in a single layer on the prepared sheet and bake 13–15 minutes, until fragrant and lightly toasted. Let cool.
2. Make the Caramel
In a small saucepan, combine the water, dark brown sugar, sweetened condensed milk, corn syrup, and butter.
Bring to a boil over medium heat, stirring frequently.
Continue boiling until the mixture reaches 245 °F on a candy thermometer (soft-ball stage). Remove from heat.
Stir in the vanilla extract and salt.
3. Assemble the Browns
Line a baking sheet with fresh parchment paper.
Group the roasted pecans into small clusters (about 3–4 pecans each).
Spoon a dollop of warm caramel over each pecan cluster, covering the top.
Allow the caramel to cool and set slightly.
4. Add the Chocolate
Once the caramel has cooled and firmed slightly, spoon or drizzle the melted semi-sweet chocolate over each caramel-topped pecan cluster.
Let the chocolate set completely at room temperature or in the refrigerator.
Storage
Store Georgia Browns in an airtight container in a cool, dry place. They can keep for several days at room temperature or longer if refrigerated.
Tips
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Use a candy thermometer to ensure your caramel reaches the right temperature for chewy texture.
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You can use mini paper candy liners to make serving easier.
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Try dark or milk chocolate for a flavor variation.