Caramel pecan pie

Ingredients

  • 36 caramels )  (1 bag of wrapped caramels has 37 pieces in it so you can eat one)

  • 1/4 cup water or milk

  • 1/4 cup butter, cubed

  • 3 large eggs, room temperature (Take these out a couple of hours before you bake. If you forget run warm water over them to bring down the temp and crack them in a bowl while you prep

  • 3/4 cup sugar ( I use white or brown depending on what I have in the pantry)

  • 1 teaspoon vanilla extract (pure)

  • 1/8 teaspoon salt

  • 1-1/3 cups chopped pecans, toasted – I chop by hand so they will be small and chunky

  • Pecan Crust pie shell

  • Pecan halves, optional

Directions

  1. Preheat oven to 350, toast the pecans and then chop, unwrap the caramels.

  2. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. Put water in first, then the butter and then the caramels

  3. In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into pie crust. If desired, arrange pecan halves over filling. And of course I do!

  4. Bake at 350° for 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

  Enjoy!

Tania Lounsbury