Ingredients
1 cup sugar1 cup dark corn syrup1 cup butter, cubed1 can (14 ounces) sweetened condensed milk2 cups chopped pecans1 teaspoon vanilla extractCHOCOLATE CUPS:1 package (12 ounces) dark chocolate chips4 teaspoons shorteningTOPPINGS:1/4 cup dark chocolate chips, meltedCoarse sea salt and whole pink peppercorns
Preparation
In a large heavy saucepan, combine sugar, corn syrup and butter; bring to a boil over medium heat, stirring constantly. Cook 4 minutes longer without stirring.
Remove from heat; gradually stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from heat; stir in pecans and vanilla. Transfer to a large bowl; cool completely, about 1-1/2 hours (mixture will thicken upon cooling).
For cups, in a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, evenly coat the inside of thirty 2-in. foil liners with chocolate. Refrigerate until firm, about 15 minutes. Repeat twice to coat three times, reheating melted chocolate as necessary.
Remove chocolate cups from liners; fill each with about 2 tablespoons caramel. Drizzle tops with melted chocolate; sprinkle with salt and peppercorns.
