Katy-Dids: A Nostalgic Journey into Sweet, Chewy Bliss
The aroma of melting chocolate and toasted nuts always transports me back to my grandmother’s kitchen. She wasn’t a fancy baker, but her simple, heartfelt treats were legendary. Katy-Dids, a name she affectionately coined for these delightful caramel and pecan concoctions, were a staple at every holiday gathering and birthday party. The magic of Katy-Dids lies in their deceptive simplicity; a few humble ingredients come together to create a chewy, nutty candy that’s utterly irresistible. I remember helping her, my small hands struggling to unwrap the individually portioned caramels, and the sheer joy of watching her expertly coat them in the glossy chocolate-paraffin mixture. It’s a memory steeped in warmth, love, and the unparalleled sweetness of a homemade candy.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Yield: 20-25 candies
- Dietary Type: Vegetarian
Ingredients
- 2 packages caramels (or 100 individual caramels)
- 2 tablespoons water
- 2 tablespoons margarine
- 2 cups chopped pecans
- 7 ounces Hershey chocolate bars (milk or semi-sweet work well)
- 2 ounces paraffin wax
Equipment Needed
- Double boiler (or a heatproof bowl set over a saucepan of simmering water)
- Microwave-safe bowls (if using microwave method)
- Measuring cups and spoons
- Spatula or spoon for stirring
- Baking sheets
- Parchment paper or waxed paper (optional, for easier cleanup)
- Small spoon or cookie scoop for portioning
Instructions
- Prepare the Caramel Base: In the top of a double boiler, or in a microwave-safe bowl, combine the caramels, water, and margarine. If using a double boiler, place it over a saucepan filled with about an inch of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the caramels are completely melted and smooth. If microwaving, heat in 30-second intervals, stirring between each, until smooth. Be careful not to overheat.
- Incorporate the Pecans: Once the caramel mixture is smooth and melted, stir in the chopped pecans. Ensure the pecans are evenly distributed throughout the caramel.
- Portion the Caramel Mixture: Drop the caramel and pecan mixture by teaspoonfuls onto a well-buttered baking sheet or a sheet lined with parchment paper. The buttering of the foil or paper is crucial to prevent sticking. Allow these individual portions to cool and set slightly while you prepare the chocolate coating.
- Melt the Chocolate Coating: In a clean double boiler or microwave-safe bowl, combine the Hershey chocolate bars, broken into pieces, and the paraffin wax. Melt them together slowly and gently, stirring frequently. If using a double boiler, again, ensure the bowl doesn’t touch the simmering water. If microwaving, heat in 30-second intervals, stirring between each, until the chocolate and wax are fully melted and smooth. The paraffin wax is key to achieving a glossy, firm coating that hardens nicely.
- Coat the Candies: Using two forks, or a fork and a spoon, carefully dip each slightly-set caramel and pecan portion into the melted chocolate and wax mixture. Ensure each piece is thoroughly coated. Lift the coated candy out of the chocolate, allowing any excess to drip back into the bowl.
- Set the Candies: Place the coated candies back onto the buttered or parchment-lined baking sheet to set completely. This will take approximately 30 minutes.
Expert Tips & Tricks
When melting your chocolate and paraffin, patience is key. Low and slow heat prevents scorching, which can impart a bitter flavor. If you don’t have a double boiler, a heatproof glass bowl placed over a pot of barely simmering water works just as well. For an extra touch of elegance and flavor, consider adding a tiny pinch of sea salt to the caramel mixture before adding the pecans. If you find your chocolate coating hardening too quickly in the bowl, you can briefly return it to the double boiler or microwave on very low power for a few seconds to loosen it up. To make the portioning step easier and more uniform, a small cookie scoop can be a lifesaver.
Serving & Storage Suggestions
These Katy-Dids are best served at room temperature, allowing their chewy caramel and smooth chocolate to be fully appreciated. They make a wonderful accompaniment to coffee or tea, or as a sweet finish to any meal. Store any leftovers in an airtight container at room temperature for up to a week. If your kitchen tends to be warm, or if you’ve had issues with them softening in the past, storing them in the refrigerator is a good option; just allow them to come to room temperature for about 15-20 minutes before serving for the best texture. They also freeze beautifully for longer storage, up to 2-3 months. Simply place them in a freezer-safe container, separating layers with parchment paper if needed.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 138.6 kcal | – |
| Calories from Fat | – | – |
| Total Fat | 12.6 g | 19 % |
| Saturated Fat | 3 g | 14 % |
| Cholesterol | 0 mg | 0 % |
| Sodium | 15 mg | 0 % |
| Total Carbohydrate | 7.8 g | 2 % |
| Dietary Fiber | 1.6 g | 6 % |
| Sugars | 5.8 g | 23 % |
| Protein | 1.4 g | 2 % |
(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)
Variations & Substitutions
While the classic Katy-Did is perfection, don’t hesitate to experiment! For a richer, darker chocolate flavor, use Hershey’s Special Dark chocolate bars or even a blend of milk and dark. If you’re not a fan of pecans, chopped walnuts or almonds would be a delightful substitution. For a hint of spice, a tiny pinch of cinnamon or cayenne pepper could be added to the chocolate coating. If you prefer a slightly softer coating, you can slightly reduce the amount of paraffin wax or substitute some of it with vegetable shortening, though this will impact how firm the coating becomes.
FAQs (Frequently Asked Questions)
Q: Why is paraffin wax used in the chocolate coating?
A: Paraffin wax helps to give the chocolate coating a glossy finish and a firm, snap-like texture when it cools, preventing it from melting easily.
Q: Can I use milk chocolate or semi-sweet chocolate bars?
A: Absolutely! You can use either milk chocolate or semi-sweet Hershey’s bars, or a combination of both, depending on your preference.
Q: My caramel mixture is too stiff, what can I do?
A: You can add another teaspoon of water, or a tiny bit more margarine, and gently reheat it until it reaches a more pliable consistency.
Q: Can I make Katy-Dids without nuts?
A: Yes, you can certainly omit the pecans for a simple chewy caramel candy coated in chocolate.
Q: How can I get a smooth, even chocolate coating?
A: Ensure your chocolate and wax mixture is completely melted and smooth. Dip the candies one by one, allowing excess to drip off, and place them carefully on the baking sheet.
Final Thoughts
Katy-Dids are more than just a candy; they are a testament to the joy of simple pleasures and the enduring power of sweet memories. They are the perfect treat to make with loved ones, a delightful addition to any cookie exchange, or simply a wonderful way to brighten your own day. Give them a try, and I guarantee you’ll be making them a tradition in your own home. The aroma alone is worth the effort, and the taste… well, that’s pure, unadulterated bliss. Enjoy every chewy, chocolatey, nutty bite!