ure reaches a temperature of 240°. We recommend using the ice water test because it’s more accurate. Place a small spoonful of hot caramel in a bowl of ice water. You should now be able to roll it into a ball when taking it out. Then it’s completed.
Spoon the caramel over the pecan clusters quickly, making sure that the caramel touches all of the pecans and allows it to harden.
Melt your chocolate chips along with the oil in your microwave on half the power while frequently stirring until it gets smooth. Top each layer of the caramel with a spoonful of chocolate. Allow it to sit for about 2 hours, or until it’s hardened enough.
