- 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
- Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside.
- 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.
- 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.
Reviews for Pecan Caramels
Sort By :
"I couldn't afford 2 cups of pecans, so I just left them out. It has been several years since I made them, and my friends and family still talk about how great they were. I will be making them again for sure this year. (I also put them in a smaller pan, since I didn't use pecans.)"
"followed this recipe twice and ended up with a gooey mess. 238 degrees maybe isn't high enough, tasted good, but gooey!"
"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!!"
"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!"
"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)"