Sticky Gingerbread Pecan Caramels

Line a 12 x 17" sheet pan with parchment paper, leaving enough on the sides to be able to lift the entire pan of caramel out of the pan. Set aside

In your heavy duty pot, combine evaporated milk, butter, heavy cream, baking soda, salt, and lecithin. Turn heat to medium.

Stirring constantly, bring the mix to 180F. When you reach 180F, turn off the heat and let it sit undisturbed for 20 minutes. Your lecithin will look brown and clumpy and your butter will be sitting on the top once you return to your pot. This is normal.

While your milk base is resting, combine molasses and gingerbread spice until completely mixed. Set aside.

Once your milk base has rested for 20 minutes, add in sugar and corn syrup. Turn heat to medium and bring it to a boil, stirring the whole time. This recipe requires stirring THE WHOLE TIME AND NOT STOPPING.

When you are boiling, you may increase heat to medium high. Do not increase to high. You should still be stirring.

When the caramel reaches 240F, add in the molasses spice mix. The temperature will drop. Bring it back to 242F.

When you get to 242F, turn off heat and stir in pecans. Pour caramel on parchment lined paper.

Let the caramel cool for a minimum of 4 hours before making nougat layer to top. If you are only making the caramel, cover with parchment and foil after 30 minutes. Cool overnight before cutting.