I love making Georgia Browns because they feel like a classic homemade candy that never goes out of style. Every time I prepare them, I enjoy how the rich chocolate, smooth caramel, and crunchy pecans come together into something that tastes indulgent but is surprisingly easy to make. They always remind me of old-fashioned treats I’d find at a local bakery or during the holidays.
Why You’ll Love This Recipe
I like this recipe because it requires very little effort while delivering big flavor. I appreciate how I don’t need special equipment or complicated steps to get great results. I also enjoy how versatile these treats are, since I can make them for parties, gift boxes, or just to satisfy a sweet craving at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups pecan halves
24 soft caramels, unwrapped
2 tablespoons heavy cream
1 cup semi-sweet chocolate chips
Directions
I begin by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper. I arrange the pecan halves into small clusters on the baking sheet, usually using four to five pecans per cluster.
In a small saucepan, I combine the unwrapped caramels and heavy cream. I heat the mixture over low heat, stirring constantly, until the caramels melt into a smooth and creamy sauce. I spoon a small amount of the melted caramel over each pecan cluster, making sure the caramel settles into the nuts.
After the caramel has set slightly, I melt the chocolate chips in the microwave in short intervals, stirring between each, until smooth. I spoon the melted chocolate over the caramel-covered pecans and let everything cool completely until firm.
Servings And Timing
I usually get about 20 to 24 Georgia Browns from this recipe. Preparation takes around 15 minutes, cooking and melting time is about 10 minutes, and cooling takes roughly 30 minutes. Altogether, I plan for about 55 minutes from start to finish.
Variations
I sometimes use dark chocolate instead of semi-sweet when I want a deeper chocolate flavor. On occasion, I sprinkle a small pinch of flaky salt on top before the chocolate sets to add contrast. I also like making smaller clusters when I want bite-sized treats for gatherings.
Storage/Reheating
I store Georgia Browns in an airtight container at room temperature for up to one week. If my kitchen is warm, I prefer storing them in the refrigerator so the chocolate stays firm. I don’t reheat them, but I let refrigerated pieces sit at room temperature for a few minutes before serving.
FAQs
Can I make these ahead of time?
I often make them a few days in advance, and they hold up very well when stored properly.
Do I need to toast the pecans?
I don’t have to, but I sometimes toast them lightly for extra flavor.
Can I freeze Georgia Browns?
I can freeze them in an airtight container for up to two months and thaw them at room temperature.
Why is my caramel too runny?
When this happens, I find it usually means the caramel was heated too much or needs a little more cooling time before using.
Can I use a different type of nut?
I’ve tried using almonds and cashews, and while the flavor changes, they still turn out delicious.
Conclusion
I think Georgia Browns are the perfect combination of simple preparation and rich flavor. Every time I make them, they disappear quickly, and I’m reminded why they’re such a beloved treat. They’re easy, satisfying, and always worth making again.
Georgia Browns are a simple, old-fashioned candy made with clusters of pecans, smooth caramel, and rich chocolate. These homemade treats are perfect for holidays, parties, or anytime sweet cravings.
Ingredients
2 cups pecan halves
24 soft caramels, unwrapped
2 tablespoons heavy cream
1 cup semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Arrange pecan halves into small clusters (4–5 per cluster) on the baking sheet.
In a small saucepan over low heat, melt the caramels with heavy cream, stirring constantly until smooth.
Spoon a small amount of melted caramel over each pecan cluster.
Let the caramel set slightly.
Melt the chocolate chips in the microwave in short intervals, stirring between each, until smooth.
Spoon melted chocolate over the caramel-covered clusters.
Let cool completely at room temperature until firm before serving or storing.
Notes
Use dark chocolate for a richer flavor.
Add a pinch of flaky salt on top before chocolate sets for contrast.
Toast pecans for extra depth of flavor.
Make smaller clusters for bite-sized portions.
Store in fridge if your kitchen is warm to keep chocolate firm.
