Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 2/3 cup (135g) granulated white sugar
  • 1 large egg, room temperature (separated)
  • 2 tbsp whole milk
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (45g) Dutch-processed cocoa powder
  • 1/4 tsp fine sea salt
  • 1 1/2 cups (170g) raw pecans, finely chopped
  • 14 oz (400g) soft caramel candies, unwrapped
  • 3 tbsp heavy whipping cream
  • 1/2 tsp flaky sea salt

Instructions:

  1. Cream the base. Beat the 225g of butter and 135g of sugar until the mixture looks pale and fluffy. Note: This should take about 3 minutes on medium speed.
  2. Add liquids. Mix in the egg yolk (save the white!), 2 tbsp milk, and 1 tsp vanilla. Mix until just combined.
  3. Sift dry ingredients. Whisk together the 190g flour, 45g cocoa, and 1/4 tsp sea salt.
  4. Combine. Gradually add the flour mixture to the butter mixture. Stop as soon as no white streaks remain.
  5. Prep the coating. Place the 170g of chopped pecans in one bowl and the egg white in another. Whisk the white until it's bubbly.
  6. Roll and dip. Scoop 2.5 cm balls, roll them in the egg white, and then roll in the pecans. Press firmly so the nuts stick.
  7. Create the well. Place balls on the tray and use your thumb or a rounded teaspoon to press a deep indentation into the center.
  8. Bake the shells. Bake at 175°C for 10 to 12 minutes until the edges feel set but the center remains slightly soft.
  9. Reform the well. If the centers puffed up, gently press them back down with a spoon immediately after taking them out.
  10. Fill and finish. Melt the 400g of caramels with 3 tbsp cream. Spoon into the centers and sprinkle with flaky salt before the caramel sets.