Unwrap the secret to perfect holiday candy with this Millionaire Candy recipe! Classic caramel gets a nutty twist with toasted pecans and is elegantly draped in smooth milk chocolate. A must-try homemade treat for all your festive gatherings and gift-giving needs.
Line two baking trays with parchment paper and lightly spray with cooking spray. Set aside.
Fill a medium-sized pot with about one inch of water. Heat on medium until it starts to simmer. Place a heat-resistant bowl on top of the pot, making sure the water doesn't touch the bowl's base. Add the caramels and milk.
Cook over medium heat, stirring regularly until the caramels melt, approximately 10 minutes.
After melting, transfer the bowl to a heat-resistant surface. Stir in the pecans and a pinch of salt.
Use a tablespoon scoop to drop the caramel mixture onto the prepared baking trays, creating around 30 mounds.
Bring the pot of water back to a simmer. Set another heat-resistant bowl over the pot, ensuring the water doesn’t touch its base. Add the chocolate wafers. Stir occasionally until fully melted, about three to five minutes.
Once melted, dip the caramel mounds into the chocolate using a fork. Use a second fork to slide the dipped candy back onto the parchment-lined tray. Sprinkle with a touch of flake sea salt if desired.
Refrigerate the trays for 10 to 15 minutes to firm up the chocolate.
To store, place wax or parchment paper between layers of candies in a sealed container. These can be kept at room temperature for up to two weeks.