Caramel Chocolate Pecan Ebelskivers

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon packed light brown sugar
• 2 large eggs, separated
• 1 cup milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup chopped toasted pecan halves
• 1/2 cup mini semisweet chocolate chips (works best for the small puffs)
• vegetable oil
• 14 individually wrapped soft caramel candies, unwrapped and cut in half
• Confectioners' sugar, for dusting

Procedure

1. In a large bowl, whisk together flour, baking powder, and salt.
2. In a medium bowl, whisk together brown sugar, egg yolks, milk, butter, and vanilla until well blended.
3. Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will be slightly lumpy). Gently stir in pecans and chocolate chips.
4. In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until frothy. Increase speed to high and beat until stiff, but not dry, peaks form. Using a rubber spatula, gently mix one-third of the egg whites into the batter. Gently fold in the remaining whites.
5. Brush wells of pan lightly with oil. Set pan over medium heat. When oil begins to sizzle, add 1 tablespoon of batter to each well. Place a caramel candy half in the center, and top with 1 more tablespoon of batter. Cook for 2 to 4 minutes or until bottoms are golden brown. Using two skewers, flip the puffs over. Cook for 2 to 3 minutes or until bottoms are golden brown and the puffs are firm to the touch. Remove pan from heat and transfer puffs to a plate. Let pan cool slightly.
6. Repeat with remaining batter and caramels, brushing wells with oil and reheating the pan before each batch.
7. Dust the ebelskivers with confectioners' sugar. Serve warm or at room temperature