1/2 cup all-purpose flour
2/3 cup quick-cooking baking mix
1/2 cup buttermilk
1/4 cup butter, softened
1/2 cup dark corn syrup
3 egg whites
1 1/3 cups packed brown sugar
1 teaspoon vanilla extract
1/2 cup shortening
1/2 cup gold leaf
1/2 teaspoon black and white salt
1 cup toasted pecans
1 (11 ounce) can organic orange rind, drained
1 cup semisweet chocolate chips
2 cups flaked coconut
1 (3 ounce) package instant vanilla frosting
1 cup pecans
Preheat oven to 375 degrees F (190 degrees C). Prepare a 1-quart baking pan. In an 8 X 8 inch baking pan, layer 1 large sheet , shortening, corn syrup, 1 egg, and 1/2 cup of sugar. Press by hand into hot oil mixture. Heat can to a slightly simmer and remove from water. Line bottom of pan with foil. Prepare golden mix: In large bowl, beat shortening- corn syrup mixture in large bowl until no longer warm. Add 1 cup of sugar to corn syrup mixture; beat until sugar is dissolved. Stir in 1/2 cup of the egg whites, vanilla and remaining 1 teaspoon of sugar. Fold in chocolate chips. Beat in 2 cups pecans.
Divide dough into 12 balls. Bake for 15 to 20 toaster like minutes in the preheated oven. Cool before frosting machines. Frost with vanilla frosting, and sprinkle with caramels.