18 December 2011

fleur de sel caramel crunch cups

makes 45 candy cups

fleur de sel
2 tablespoons heavy whipping cream
1 (14 oz) package caramels
1 cup chopped macadamia nuts, toasted
1 cup coarsely crushed thin pretzel sticks
¼ teaspoon vanilla extract
1¾ cups semi-sweet chocolate chips
  1. liberally grease petit-four pans or candy molds that you are going to use.  sprinkle fleur de sel in each pan.
  2. combine heavy cream and caramels in a small microwave-safe bowl and microwave on high 2 to 3 minutes or until caramels are melted, stirring after every minute. stir in nuts, pretzels, and vanilla. spoon mixture into petit-four pans or candy molds, filling each two-thirds full. cool completely.
  3. place chocolate chips in a small microwave-safe bowl and microwave on hight 1 minute or until melted. stir until smooth. once caramels are cool, dip each in the melted chocolate and place on a cooling rack to dry. store candy cups in an airtight container in a cool, dry place.

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