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Chocolate Pecan Caramels

 Chocolate Pecan Caramels
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
40 ServingsPrep: 20 min. Cook: 15 min. + cooling


  • 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 McCormick® Pure Vanilla Extract


  • Line a 13-in. x 9-in. 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).
Nutritional Facts: 1 serving (2 each) equals 190 calories, 10 g fat (5 g saturated fat), 16 mg cholesterol, 76 mg sodium, 26 g carbohydrate, 1 g fiber, 1 g protein.