Pecan Caramels Recipe
Pecan Caramels Recipe photo by Taste of Home

Pecan Caramels Recipe

Publisher Photo
I altered the original recipe for these creamy caramels by substituting condensed milk for part of the whipping cream and cutting back on the sugar. Everybody raves about them, and they make a great holiday gift. You can't eat just one! —Patsy Howell, Peru, Indiana
TOTAL TIME: Prep: 20 min. Cook: 35 min. + cooling
MAKES:96 servings
TOTAL TIME: Prep: 20 min. Cook: 35 min. + cooling
MAKES: 96 servings

Ingredients

  • 1 tablespoon butter, softened
  • 1 cup sugar
  • 1 cup light corn syrup
  • 2 cups heavy whipping cream, divided
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups chopped pecans
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (1 each) equals 66 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 12 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside.
  2. In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes.
  3. Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper. Yield: about 2-1/2 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 Caramels in Taste of Home December/January 2007, p32

Nutritional Facts

1 serving (1 each) equals 66 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 12 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.

Reviews for Pecan Caramels

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Dec. 14, 2012

followed this recipe twice and ended up with a gooey mess. 238 degrees maybe isn't high enough, tasted good, but gooey!

MY REVIEW
Reviewed Dec. 9, 2011

Absolutely delicious! Using the 9x13 pan makes the ends a little thin and not so pretty for gifting, but hey, I'll eat those. 5 stars!!

MY REVIEW
Reviewed Dec. 31, 2009

From beginning to end, it's been an hour long process each time I make these caramels, but without a doubt, this recipe has elevated me to the sweet treat goddess! Chewy goodness. So cool to see the cream-colored ingredients transform to the rich caramel color. Thanks for sharing the recipe!

MY REVIEW
Reviewed Mar. 22, 2009

This is an excellent recipe. I make it at Christmas time and cannot keep the candy long enough to package for gifts. Do not cook long than the soft-ball stage as it will not be chewy. I experienced that (by mistake)

MY REVIEW
Reviewed Apr. 3, 2008

This is an excellent recipe for anytime of the year. I made three batches of the candy at Christmas time as it was very popular at the places I took it too. Even for the gift giving, it was great!!!

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