• ¼ cup Brown Swerve
• ¼ cup allulose (this is critical for keeping the caramel from crystallizing)
• 5 Tbsp. butter

Melt your butter and sweetener over medium heat. Bring to a boil for 2 minutes and remove from heat.

• ⅓ cup half and half
• ¼ tsp. xanthan gum or gluccie

Add the half and half and xanthan gum; whisk well. Turn the burner back on and cook for 1-2 minutes. It should reduce a bit.

• ¼ tsp. mineral salt
• 1 tsp. vanilla extract (or caramel extract)

 Take off the burner and add the salt and vanilla. Put the caramel in the fridge or on the back of the stove to cool. You want it to still pour, but not be runny.

• 2 cups pecan halves - toasted
• 6 ounces of your favorite on-plan chocolate

Toast the pecans in a skillet for 2-3 minutes until toasted. 

In a small bowl, melt your chocolate with 1 tsp. of coconut oil (use the microwave and melt in short increments taking care not to overcook). Place a small amount of chocolate in the bottom of mini muffin tins (lined with papers) and arrange the pecans on top of the chocolate. The chocolate will help the caramel to not stick to your papers. Top the pecans with a teaspoon of caramel and let sit. Drizzle the chocolate over the caramels. Refrigerate until ready to eat.

enJOY!