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Salt & Pepper Caramel Cups

 Salt & Pepper Caramel Cups
With sea salt and pink peppercorns, these sophisticated treats from our Test Kitchen will wow your guests. The festive little cups look and taste like they came from a pricey confectionery.
30 ServingsPrep: 25 min. + chilling Cook: 25 min. + cooling


  • 1 cup sugar
  • 1 cup dark corn syrup
  • 1 cup butter, cubed
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups chopped pecans
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 package (12 ounces) dark chocolate chips
  • 4 teaspoons shortening
  • 1/4 cup dark chocolate chips, melted
  • Coarse sea salt and whole pink peppercorns


  • In a large heavy saucepan, combine sugar, corn syrup and butter;
  • bring to a boil over medium heat, stirring constantly. Cook 4
  • minutes longer without stirring.
  • Remove from heat; gradually stir in milk. Cook and stir over
  • medium-low heat until a candy thermometer reads 238° (soft-ball
  • stage). Remove from heat; stir in pecans and vanilla. Transfer to a
  • large bowl; cool completely, about 1-1/2 hours (mixture will thicken
  • upon cooling).
  • For cups, in a microwave, melt chocolate chips and shortening; stir
  • until smooth. Using a narrow pastry brush, evenly coat the inside of

2 of 2

Salt & Pepper Caramel Cups (continued)

Directions (continued)

  • thirty 2-in. foil liners with chocolate. Refrigerate until firm,
  • about 15 minutes. Repeat twice to coat three times, reheating melted
  • chocolate as necessary.
  • Remove chocolate cups from liners; fill each with about 2 tablespoons
  • caramel. Drizzle tops with melted chocolate; sprinkle with salt and
  • peppercorns. Yield: 2-1/2 dozen.
Nutritional Facts: 1 serving (calculated without salt) equals 285 calories, 18 g fat (8 g saturated fat), 21 mg cholesterol, 78 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.