Pecan Caramel Chews Recipe
Pecan Caramel Chews Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I received this recipe from my aunt who made it every Christmas. Her son now asks me every year for this candy as a Christmas present.—Mary Kay Hilt, Gardner, Kansas
MAKES:
96 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour + cooling
MAKES:
96 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour + cooling

Ingredients

  • 1-1/2 teaspoons butter
  • 2 cups sugar
  • 1 cup light corn syrup
  • 3 cups heavy whipping cream, divided
  • Dash salt
  • 6 cups pecan halves
  • 1 teaspoon vanilla extract

Directions

Line a 13-in. x 9-in. pan with foil; butter the foil. Set aside. In a heavy saucepan, combine the sugar, corn syrup, 1 cup cream and salt. Bring to a boil over medium heat, stirring occasionally. Cook until a candy thermometer reads 234° (soft-ball stage).
Gradually stir in 1 cup cream. Cook until mixture returns to 234°. Gradually add remaining cream. Cook and stir until mixture reaches 240°.
Remove from the heat. Stir in pecans and vanilla. Quickly pour into prepared pan; cool completely.
Using foil, lift candy out of pan. Discard foil; cut candy into squares. Yield: 3-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Pecan Caramel Chews in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p54

Nutritional Facts

1 piece: 99 calories, 8g fat (2g saturated fat), 10mg cholesterol, 7mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.

  • 1-1/2 teaspoons butter
  • 2 cups sugar
  • 1 cup light corn syrup
  • 3 cups heavy whipping cream, divided
  • Dash salt
  • 6 cups pecan halves
  • 1 teaspoon vanilla extract
  1. Line a 13-in. x 9-in. pan with foil; butter the foil. Set aside. In a heavy saucepan, combine the sugar, corn syrup, 1 cup cream and salt. Bring to a boil over medium heat, stirring occasionally. Cook until a candy thermometer reads 234° (soft-ball stage).
  2. Gradually stir in 1 cup cream. Cook until mixture returns to 234°. Gradually add remaining cream. Cook and stir until mixture reaches 240°.
  3. Remove from the heat. Stir in pecans and vanilla. Quickly pour into prepared pan; cool completely.
  4. Using foil, lift candy out of pan. Discard foil; cut candy into squares. Yield: 3-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Pecan Caramel Chews in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p54

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