Pecan Caramels Recipe
Pecan Caramels Recipe photo by Taste of Home

Pecan Caramels Recipe

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4.5 7 12
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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
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 35 min. + cooling
MAKES: 96 servings


  • 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.


  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

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Reviewed Dec. 23, 2015

"I have been making these caramels for several years now. It has become a tradition for me to bring them for our Christmas celebration ever since. My family reminds me at least two months in advance. Even friends from my work request that I make them."

Reviewed Oct. 2, 2014

"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.)"

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!"

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!!"

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!"

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