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Sweet & Salty Georgia Browns

By 32 Comments

A chewy salted caramel is poured over roasted pecans then topped with a thin layer of rich chocolate. These are what you make when you love someone.

A chewy salted caramel is poured over roasted pecans then topped with a thin layer of rich chocolate. These are what you make when you love someone.
There’s a chain of chocolate stores in Canada called Purdy’s. Everything was going great in my life, I’d stop by once in a while for a salted caramel truffle, and I was happy. And then one day my cousin was with me at the mall, and she told me I HAD to try the Sweet Georgia Browns. I think she actually handed me a two pack and sent me on my way.

A chewy salted caramel is poured over roasted pecans then topped with a thin layer of rich chocolate. These are what you make when you love someone.
I don’t know that I’ll ever completely forgive her for that. They were hands down, the best chocolate I’d ever eaten. Smooth and chewy caramel with a pile of salty roasted pecans and a layer of creamy milk chocolate. They were like biting into heaven.

A chewy salted caramel is poured over roasted pecans then topped with a thin layer of rich chocolate. These are what you make when you love someone.
Like any normal person, I entered the addiction phase. I had to have them, and then I ate too many of them, and then I felt guilty because I’d eaten so many of them. It was a vicious cycle that took me a while to beat. And now, now I was finally ready to make them myself safe in the knowledge that I could be responsible in my consumption of them. Only I wasn’t, and now I can’t make them again until I have a really good reason AND they won’t be living in my house, because I’m weak and I can’t stop myself.

A chewy salted caramel is poured over roasted pecans then topped with a thin layer of rich chocolate. These are what you make when you love someone.

A chewy salted caramel is poured over roasted pecans then topped with a thin layer of rich chocolate. These are what you make when you love someone.
Sweet & Salty Georgia Browns

Sweet & Salty Georgia Browns

Yield: 36 candies
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Sweet Georgia Brown's are my favourite candy to make. Salty and crunchy salted roasted pecans are set in a chewy caramel, then topped with some chocolate (milk and dark work great, use what you love). I can't get enough of these!

Ingredients

Roasted Pecans

  • 2 cups pecans (halves or pieces)
  • 2 tbsp butter, melted
  • 1 1/2 tsp fine sea salt

Chewy Caramel - if nervous about making a true caramel, see notes for an easier version

  • 1 cup heavy cream
  • 4 tbsp unsalted butter
  • 1/2 tsp fine sea salt
  • 1 1/2 cups white sugar
  • 1/4 cup corn syrup
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract

Chocolate Topping

  • 1 1/2 cups good chocolate (milk or dark, I use lindt chocolate bars for this), melted

Instructions

Roasted Pecans

  1. Preheat your oven to 325ºF with a rack in the middle position. Toss the pecans with the melted butter in a large bowl, then sprinkle on the salt and toss again.
  2. Spread out in an even layer on a rimmed baking sheet and bake for about 15 minutes. The nuts will be fragrant and slightly darker in colour.
  3. Set aside to cool.

Chewy Caramel

  1. Put the cream and butter in a small saucepan and warm just until the butter has melted. Remove from the heat and keep close by.
  2. Put the sugar, corn syrup, and water in a large sauce pan. Gently whisk to combine, trying not to get any up the sides of the pan.
  3. Place the pot over medium heat and do not stir any more. Let it come to a boil. Check occasionally with an instant read thermometer and remove the syrup from the heat when it is between 250ºF and 275ºF. It will be translucent and boiling rapidly at this point.
  4. Off the heat, whisk in the warm cream and butter mixture. Be careful, because the syrup will bubble and nearly triple in size.
  5. Return the pot to medium heat, and let it come to a boil, without stirring again. Remove from the heat when it reaches 245ºF. Watch carefully, as it can not go above 250ºF or the caramel will be too hard and not chewy.
  6. Remove from the heat and whisk in the vanilla and salt.

Assembly

  1. You can either use mini muffin tins to have them all uniformly shaped, or you can just drop them onto a silicone, parchment, or waxed paper lined baking sheet.
  2. Place a few pecans in the bottom of a muffin tin, or in groups every few inches on a lined baking sheet.
  3. Spoon a heaping tablespoon of the caramel over top of the nuts. Allow them to cool completely at this point (you can speed this up by putting them into the fridge or freezer if you're in a rush).
  4. Once the candy's are cool, melt your chocolate (I just do this in a glass bowl in the microwave, stirring every 30 seconds). Dip the caramel side of the candies into the melted chocolate to coat the top, then set on a rimmed baking sheet to cool again (I always put mine in the fridge at this point to speed it up)
  5. Store in an airtight container at room temperature.

Notes

If you're a little nervous at how finicky caramel can be to make, here's an easier way to make it:

Easy Caramel Recipe

1/4 cup water

1 cup brown sugar

2/3 cup sweetened condensed milk

1/2 cup corn syrup

6 tbsp butter

1 tsp salt

1/2 tsp vanilla extract

Put the water, sugar, condensed milk, corn syrup, and butter in a medium saucepan. Whisk together, then bring to a boil, stirring frequently.

Continue boiling and stirring until the caramel reaches 245ºF on an instant read or candy thermometer, then immediately remove it from the heat so that the caramel is chewy, not hard.

Quickly stir in the salt and vanilla.

Proceed with assembling the candies.

© Katrina
Category: Candy

Reader Interactions

Comments

  1. Maureen Wadsworth

    If I use mini muffin tins for uniformity in shape or even use the lined baking sheet method, how do I get the candies out of the tins or off the sheet if the pecans are first? Won't the pecans stay in the muffin tins and on the sheet? Your picture shows candies that are open with the pecans showing through. Were these hard to get out? Maureen from Toronto
    Reply

    • Katrina

      I found them really easy to get out (I'm guessing because of the fats in the candy). I did it when they were still warm though (not hot, just a little warm), and I used a butter knife to just kinda pop out one side :) hope that helps!!
      Reply

  2. Anonymous

    In the caramel recipe you call for 1/2 tsp of salt. Does it go in, or sprinkled on top? sa
    Reply

  3. CYNTHIA WERNER

    The first caramel recipe is missing when to add the salt and the sweetened condensed milk altogether.
    Reply

    • Katrina

      Hi Cynthia, the main caramel recipe doesn't use sweetened condensed milk. The simplified version that I included in the notes has the sweetened condensed milk. You are right though that I forgot to tell you to stir in the salt along with the vanilla in the main recipe instructions. I'm updating that right now. Thanks for pointing it out!
      Reply

  4. Lisa

    The first time I made these the caramel came out perfectly! I attempted again yesterday and my caramel is like you would have in pralines. I'm not sure what I did differently. Any ideas?
    Reply

    • Katrina

      Hey Lisa! Hmmmmm. I know exactly the texture you're taking about here. My guess would be that something went wonky with the sugar dissolving (or not dissolving all the way). Leave it with me until tomorrow and I'll do a bit more digging around to figure out exactly what happened. That way I can update the recipe card with extra notes / tips to help everyone. Sorry for the delay, weekends are usually chaos in our house, and it just seems more-so now (trying to keep things fun and entertaining 24/7 in the house). At least Mon. to Fri. We still have a bit if a schedule going, lol.
      Reply

  5. Sarah

    These look delicious! Is there an advantage to doing one caramel over the over other than difficulty? Mostly wondering about flavor of both. If they taste pretty much the same I will use the easier one.
    Reply

  6. Bonnie

    Hi, I tried these yesterday. I used the mini muffin tins, but I was not able to get them to pop out. I saw you had been asked this question previously and stated you got them out while still warm. I tried that , but they weren't having that happen. Very sad, all broken, smashed, and tattered little treats. I will think of something to do with them.
    Reply

  7. Sarah

    This same thing happened to me. I also was hopeful getting them out based on someone saying it wasn’t hard but nope. Destroyed the look of them. Still tasted good but I just threw them away.
    Reply

  10. Kathryn

    I have made these many times and make them in silicone muffin liners and they fall out in your hands. I've never had them stick.
    Reply

  12. Miri

    I made this today with the first caramel recipe and oh my goodness that caramel stuck to my wax paper like glue. I salvaged as many candies as I could and sort of smooshed them into a ball shape and then added the chocolate they don't look stunning but I hope they taste good. I'll have to get back to you on that as they are still in the fridge at this point, I'm wondering what on earth happened with that caramel.
    Reply

  13. Chels

    Your comment was from quite some time ago so may be irrelevant now but here I go just in case. I made these 2 ways, mini muffin liners and regular sized. The trick is using the parchment paper liners! No sticking at all. My next batch will be made in the leftover Purdys sweet Georgia brown boxes that family will be getting for Christmas lol
    Reply

  17. Larrah

    I made these and did it exactly and I turned off at 245 and they turned out hard as a rock. I think I broke my tooth. What temp should I do next time. I’m not giving up because the flavor was good. My husband thought it was a turtle and chomped down and he was not happy with me at all. I tried to say take a small bite, but too late.
    Reply

    • Katrina

      Hi Rita! These can absolutely be frozen - try to get as much air out of the container as possible (vacuum sealing would be perfect, or put them in a ziplock bag, seal most of it, and use a straw to suck out most of the air before finishing the seal). They’ll last for 2-3 months frozen :)
      Reply

  19. Anonymous

    I have made caramels & other candies 40+ years, the culprit in too hard caramels is the candy thermometer, they're very inaccurate, use the cold water test. A small cup of cold water drip a blob in, it will tell you the consistency. Too soft, it spreads out, brittle, cooked 2 long. It's a fine line.
    Reply

  20. Cassie k

    This recipe worked really well for me!! My first time making Carmel and it was beautiful. Thank you so much!
    Reply

  21. susanmercurio

    Don't feel too bad about eating all of the candies at once. One Christmas I made caramel, fudge, and pralines and that was all I ate for a month. I ended up over 200 lbs so I had to stop and lose all of the weight I gained but you're not the only one!
    Reply

  23. D

    Well, I’m going to try your caramel recipe. This will be my second attempt. My first attempt I boiled a can of sweetened condensed milk. The caramel was tasty but too runny for this recipe. I boiled the can for two hours and refrigerated it. Too soft. BUT the roasted pecans were amazing. Follow Katrina’s recipe. Don’t make the mistake that I did.
    Reply

    • Katrina

      Just make sure you watch them temperature on the caramel really carefully - when it’s getting close turn the heat right down so you don’t go past the temperature. I made that mistake last time I made them 🤣 If you want a softer caramel stop the boiling at 235 instead. Hope you enjoy them! They’re on my list for the holidays too!!
      Reply

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