I wanted a recipe for walnut caramels but found the one below that lends itself to a second step of coating caramelized walnuts with a high quality milk or dark chocolate. I will report back with results when I make the first batch. Note that this recipe should work well also with pecans instead of walnuts.
Yield: Makes approximately 72 pieces of chocolate coated caramelized walnuts.
Mix together the sour cream, salt, milk, and sugar in a medium size, thick-bottomed saucepan.
Heat the mixture on medium heat until the temperature reads 240°F on a candy thermometer, stirring occasionally.
Add the walnuts and the vanilla.
Stir briefly until the walnuts are well coated and creamy.
Remove the pan from the heat and quickly spread the coated walnuts out on a waxed paper covered cookie sheet.
Separate the coated walnut pieces using 2 forks, as necessary.
Let the walnuts cool to room temperature to harden.
Chill the walnuts for 15 to 30 minutes in the refrigerator.
Melt the chocolate in a bowl in the microwave oven, starting with one minute on high power followed by mixing the melted and unmelted chocolate pieces with a fork. Repeat the heating and mixing but for only 30 seconds. Repeat as necessary but do not overheat the chocolate or it will be ruined. The idea is to barely melt all of the chocolate, and that will happen after a few heating and mixing operations simply by mixing the almost melted pieces with the melted chocolate.
Dip each piece of the chilled caramelized walnuts into the chocolate and coat it thoroughly, then place it on a piece of waxed paper to cool and harden.
Put the candy into an airtight container with waxed paper between the candy layers. Store the candy in a cool location.
Homemade chocolate coated candies should be eaten within two weeks.