Chocolate Pecan Caramels Recipe

Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 190
  • Fat:
  • 10 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 16 mg
  • Sodium:
  • 76 mg
  • Carbohydrate:
  • 26 g
  • Fiber:
  • 1 g
  • Protein:
  • 1 g


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Chocolate Pecan Caramels

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Meet the Cook: I haven't missed a year making this candy for the holidays since a friend gave me the recipe in 1964! It is made like a pan of upside-down bars and tastes like my favorite caramel pecan candies. We are natives of the Lone Star State who moved to Ohio when my husband was transferred several years ago. -June Humphrey, Strongsville, Ohio

SERVINGS: 40

CATEGORY: Dessert

METHOD: Other stovetop

TIME: Prep: 20 min. Cook: 15 min. + cooling

Ingredients:

  • 1 tablespoon plus 1 cup butter, softened, divided
  • 1-1/2 cups coarsely chopped pecans, toasted
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 cups packed brown sugar
  • 1 cup light corn syrup
  • 1/4 cup water
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla extract

Directions:

Line a 13-in. x 9-in. baking pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.
    In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).
    Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Yield: about 2-1/2 pounds (about 6-3/4 dozen).


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