INGREDIENTS

INSTRUCTIONS

YIELD: Approximately 26 small candy bars DIFFICULTY: *** PREPARATION:
3 hours plus cooling and setting times. Let the caramel set at room
temperature overnight before cutting into bars. SPECIAL EQUIPMENT:
High-sided, heavy 3/2-quart saucepan; candy thermometer;
straight-sided, 8-inch square baking pan; heavy-duty aluminum foil;
chocolate thermometer; heating pad with a temperature control dial
(such as the type used for back aches); silicone mats (optional);
4-pronged chocolate dipping fork; gold foil or clear cellophane
(optional), for wrapping bars.  Cook the caramel:  1.Line a
straight-sided, 8-inch square baking pan with heavy-duty  aluminum foil
so that the foil extends 1 inch beyond two sides of the  pan. Fold the
overhang down along the outside of the pan. Oil the  bottom and sides
of the foil-lined pan.  2.In a medium bowl, using your fingers, combine
the sugars and salt,  making sure that any lumps of brown sugar are
thoroughly broken up  and blended into the sugar mixture.  3.Rub the
bottom and side of a high-sided, heavy 3 1/2-quart saucepan  with a
chunk of chilled butter. Add the remaining butter along with  the
cream, corn syrup and the sugar mixture to the saucepan. Stirring
constantly with a wooden spoon, cook the mixture over medium heat for
5 to 8 minutes (without letting the mixture boil), until the sugar
crystals are completely dissolved. Dip a clean pastry brush in a cup
of warm water and wash down the side of the pan to remove any sugar
crystals clinging to the side of the pan.  4.Raise the heat to
medium-high and bring the mixture to a boil. Add  the pinch of baking
soda and stir briefly with a clean wooden spoon.  (The baking soda will
cause the mixture to foam a bit, but it will  subside quickly.)
5.Insert a candy thermometer into the boiling candy mixture but do  not
let the base touch the bottom of the pan. (If using a thermometer  that
is mounted on a metal frame, do not worry about the base of the  frame
touching the bottom of the pan.) Cook the caramel mixture for  35 to 45
minutes, without stirring, or until the thermometer  registers 248
degrees F (firm ball stage). Important: during the  cooking process,
rinse the thermometer 2 to 3 times under HOT water  to remove any sugar
crystals that may have started to form above the  boil line on the
thermometer stem. This is especially crucial when  using a thermometer
that is mounted on a metal frame. Return the  clean thermometer to the
boiling caramel mixture.  6.Take the pan off the heat and remove the
thermometer. Add the  pecans and vanilla to the hot caramel and stir
very gently with a  clean wooden spoon. Immediately scrape the caramel
into the prepared  pan. Do not scrape out the caramel from the bottom
of the hot pan.  7.Tap the pan on a work surface 2 to 3 times to level
the caramel.  Set the pan on a wire rack and cool completely. Cover the
surface of  the caramel with plastic wrap and leave at room temperature
overnight.  Cut the pecan caramel bars:  1.Using two ends of the foil
as handles, lift the caramel out of the  pan. Set the caramel onto a
clean cutting surface. Remove the plastic  wrap and the aluminum foil.
Using a long, thin-bladed knife, trim 1/8  inch off the four edges of
the caramel block. Score the top of the  caramel block into 3/4-inch
wide strips. Cut the caramel into strips.  Cut each strip into 2-inch
bars. Set the bars on a waxed paper-lined  baking sheet.  Coat the
bars:  1.Temper the milk or semisweet chocolate couverture. Refer to
the  Tempering Instructions. Cover a flat baking sheet with a silicone
mat. (Or line the baking sheet with waxed paper. See tips.) The
textured side of the mat should be facing upwards. Arrange the work
area so that the pecan caramel bars are to the left of the tempered
chocolate, with the silicone mat-covered baking sheet to the right.
Reverse the positions if you are left-handed.  continued in part 2

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 164
Calories From Fat: 73
Total Fat: 8.5g
Cholesterol: 16.1mg
Sodium: 24.3mg
Potassium: 35.4mg
Carbohydrates: 23g
Fiber: <1g
Sugar: 15.6g
Protein: <1g