Salt & Pepper Caramel Cups

Directions

• In a large heavy saucepan, combine sugar, corn syrup and butter; bring to a boil over medium heat, stirring constantly. Cook 4 minutes longer without stirring.
• Remove from heat; gradually stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from heat; stir in pecans and vanilla. Transfer to a large bowl; cool completely, about 1-1/2 hours (mixture will thicken upon cooling).
• For cups, in a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, evenly coat the inside of thirty 2-in. foil liners with chocolate. Refrigerate until firm, about 15 minutes. Repeat twice to coat three times, reheating melted chocolate as necessary.
• Remove chocolate cups from liners; fill each with about 2 tablespoons caramel. Drizzle tops with melted chocolate; sprinkle with salt and peppercorns.