Georgia Browns

If you’re looking for a new treat to add to the holiday dessert list, then allow me to introduce you to Georgia Browns. I discovered these candies at a Canadian chocolate shop and was instantly smitten. Made with roasted pecans, homemade caramel, and topped with a sinful layer of chocolate, they’re absolutely irresistible. Making them at home is easier than you’d think. Let’s get into it…

You’ll start out by roasting the pecans. Toss two cups of pecan halves in a generous coating of butter, sprinkle them with salt, and then pop them in the oven for about 13-15 minutes. They’ll have a lovely crunch to them and the most delicious buttery flavor.

Next, we dive into the heart of these Georgia Browns – the caramel. In a small saucepan, combine water, brown sugar, sweetened condensed milk, corn syrup, and butter. Bring the mixture to a boil and keep it simmering until it reaches a toasty 245 degrees. You’ll then remove it from the heat and stir in the vanilla and a pinch of salt. The results are sinfully smooth and really take this homemade treat to the next level.

For the assembly, line a baking sheet with parchment paper and arrange your cooled, roasted pecans in small groupings, a couple of inches apart. Spoon a dollop of your caramel on top of each pecan pile and let it cool. Once your caramel has set, drizzle a generous helping of chocolate on top of each candy. Now, the final step, allowing them to cool (the hardest part). Give this tasty candy recipe a try and you’re bound to fall in love with them!

Makes: 16 squares
Points: ~4 WW Points per square (estimated)

Ingredients

Base

1 cup pecan halves, roughly chopped
1 tbsp light butter, melted
Pinch of salt

Caramel

¼ cup sugar-free maple syrup
2 tbsp light brown sugar
2 tbsp light butter
¼ cup fat-free sweetened condensed milk
1 tsp vanilla extract
¼ tsp salt

Chocolate Topping

½ cup sugar-free dark chocolate chips
1 tsp coconut oil (optional, for smoother melting)

Instructions

Preheat oven to 350°F (175°C).
Toss the pecans with melted light butter and a pinch of salt. Spread on a baking sheet and toast for 6–8 minutes. Let cool.
In a small saucepan, combine the sugar-free maple syrup, brown sugar, light butter, fat-free sweetened condensed milk, vanilla, and salt. Simmer over medium-low heat for 5–7 minutes, stirring constantly until slightly thickened.
Line an 8×8-inch pan with parchment paper. Spread the toasted pecans evenly in the bottom.
Pour the caramel over the pecans and chill for 20 minutes.
Melt the sugar-free chocolate chips (with coconut oil if using) and spread evenly over the caramel.
Refrigerate for 1–2 hours, then cut into 16 squares.