1/2 cups Heavy Cream
1 stick Unsalted Butter
1 1/2 cup Light Brown Sugar
1 Tablespoon Water
3/4 cups Bitter Sweet Chocolate Chips (Ghirardeli)
Line a baking sheet with non sticking baking paper or if you are going to use a muffin tin, spray with nonstick cooking spray. Put whole pecans or coarsely chopped pecans in a small circle on the pan or tin.
In a 3-quart heavy bottom saucepan, combine the cream, butter, sugar, and water. Stir over medium heat until it comes to a boil and is smooth. Stop stirring and let boil until candy thermometer reaches 240ºF or soft ball stage. This usually takes between 5-7 minutes.
Let the mixture cook for at least 30 seconds, but about 1-2 minutes to get a little thicker if you are doing this on a cooking sheet. Using a metal spoon, drizzle caramel over nuts in a circle. (Allow caramel to sit for 1 hour before adding melted chocolate.)
Put chocolate chips in a heat proof glass bowl and set over a pan with barely simmering water. Stir occasionally until chocolate has melted and is smooth. Spoon the chocolate over the top of the caramel, leaving a little of the caramel and nuts showing through.
Refrigerate for at least 30 minutes. Let them sit at room temperature for 30 minutes before serving.
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