For about 24–30 candies, you’ll need:
- 2 cups pecan halves or roughly chopped pecans
- 11 oz soft caramel candies, unwrapped
- 2 tbsp heavy cream
- ¼ tsp salt
- 1 tsp vanilla extract
- 12 oz semisweet chocolate chips or melting chocolate
- 1 tbsp coconut oil or shortening, optional
For finishing, you can add flaky sea salt, finely chopped pecans, a white or milk chocolate drizzle, or festive sprinkles.
Semisweet chocolate gives the candies a balanced sweetness, while dark chocolate is a particularly good choice if you prefer a richer, less-sweet result.
How to Make Chocolate Pecan Billionaires
Preheat the oven to 350°F (175°C). Spread the pecans over a baking sheet and toast for 7–10 minutes, stirring once halfway through. Remove them once they smell deeply nutty and let them cool. Toasting is worth the extra few minutes because it intensifies the pecans’ flavor and gives the finished candy better crunch.
Line another baking sheet with parchment paper or a silicone baking mat.
Place the soft caramels and heavy cream in a medium saucepan over low heat. Stir frequently until completely melted and smooth, keeping the temperature gentle so the caramel doesn’t scorch. Remove from the heat and stir in the vanilla and salt.
Add the toasted pecans and mix until thoroughly coated. Using a tablespoon or small cookie scoop, portion the mixture into compact clusters on the prepared baking sheet. They don’t need to be perfectly shaped. Allow them to cool until the caramel is firm enough to handle.
Meanwhile, melt the chocolate in a microwave-safe bowl in 20–30 second intervals, stirring thoroughly after each interval until smooth. If desired, stir in a tablespoon of coconut oil or shortening to make the chocolate slightly thinner and easier to coat with.
Dip each cooled pecan-caramel cluster into the melted chocolate with a fork or dipping tool. Let the excess chocolate drip away, then return the candy to the parchment.
Immediately sprinkle with flaky sea salt, chopped pecans, or another topping before the chocolate begins to set.
Leave the candies at room temperature until completely firm, or refrigerate them briefly to speed up the process.
Tips for the Best Texture
Make sure the caramel clusters have cooled before dipping them. Warm caramel can soften and make the chocolate coating difficult to apply. If the melted chocolate becomes too thick while you’re working, gently warm it again rather than overheating it.
Keep the caramel over low heat while melting. If it becomes too thick, a very small amount of additional cream can help loosen it.
For easier eating and more evenly distributed crunch, roughly chopped pecans work especially well. Smaller clusters are also easier to coat and make excellent bite-sized candies for gift boxes.
A small amount of flaky sea salt on top is one of the best finishing touches because it balances the sweetness of both the caramel and chocolate.
Variations
Pecans give these candies their classic buttery flavor, but walnuts, almonds, cashews, hazelnuts, or macadamia nuts can also work.
You can also switch between semisweet, dark, milk, or white chocolate. For another layer of flavor, try toasted coconut, a small pinch of cinnamon, or a tiny amount of instant espresso powder mixed into the chocolate. Espresso intensifies the chocolate flavor without necessarily making the candies taste strongly of coffee.
Storage and Make-Ahead
Store the finished candies in an airtight container in a cool, dry place for about 1–2 weeks. If your kitchen is warm, refrigerate them to keep the chocolate firm, then let them sit at room temperature for a few minutes before eating for a softer caramel texture.
They can also be frozen for 2–3 months. Separate the layers with parchment paper, thaw them in the refrigerator, then bring them closer to room temperature before serving.
Because they keep well, Chocolate Pecan Billionaires are particularly convenient for holidays and gifting. Place them in mini candy liners inside a small box or decorative tin, especially if you’re stacking multiple layers.
The finished candy gives you three distinct textures in every bite: crisp toasted pecans, soft chewy caramel, and smooth chocolate. For an especially balanced version, use dark or semisweet chocolate and finish each cluster with just a few flakes of sea salt.