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Honey Caramels

 Honey Caramels
I love whipping up a batch of homemade honey-sweetened caramels for my family and friends. Sometimes I replace the walnuts with pecans, filberts or almonds.
64 ServingsPrep: 25 min. Cook: 30 min. + standing


  • 1 teaspoon plus 1/4 cup butter, divided
  • 1 cup heavy whipping cream
  • 1 cup honey
  • 1/2 cup sugar
  • 1 cup chopped walnuts
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • Line a 8-in. square pan with foil; grease the foil with 1 teaspoon
  • butter and set aside.
  • In a large heavy saucepan, combine the cream, honey, sugar and
  • remaining butter. Cook and stir over medium-low heat until a candy
  • thermometer reads 238°.
  • Using a pastry brush dipped in cold water, wash down the sides of the
  • pan to eliminate sugar crystals. Cook, stirring constantly, until a
  • candy thermometer reads 255° (hard-ball stage). Stir in walnuts
  • and vanilla; return mixture to 255°.
  • Remove from the heat. Pour into prepared pan (do not scrape
  • saucepan). Let stand until firm, about 5 hours or overnight.
  • Using foil, lift candy out of pan; discard foil. Cut candy into 1-in.
  • squares. Wrap individually in waxed paper; twist ends. Yield: about
  • 1-1/2 pounds.