Caramel Pecan Candy
Total TimePrep: 35 min. + chilling
Makesabout 6-1/2 dozen
- 1/3 cup plus 1/2 cup butter, divided
- 20 Oreo cookies, crushed
- 1 package (14 ounces) caramels
- 3 cups chopped pecans, toasted
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
- 3 tablespoons heavy whipping cream
- 3 tablespoons light corn syrup
- 3/4 teaspoon vanilla extract
- In a large saucepan, melt 1/3 cup butter over medium heat; stir in the cookie crumbs. Press into an ungreased 9-in. square baking dish. Bake at 325° for 10-12 minutes or until set. Cool on a wire rack.
- Meanwhile, in a small saucepan , melt caramels and remaining butter over low heat. Stir in the pecans. Pour over crust. Cool.
- For topping, in a small saucepan, combine the chocolate chips, butter, cream and corn syrup. Cook and stir over low heat until smooth. Remove from the heat; stir in vanilla. Pour over caramel layer. Cool on a wire rack. Refrigerate until chocolate hardens.
- Let candy stand at room temperature for 5-10 minutes before cutting into 1-in. squares. Store in the refrigerator.
Nutrition Facts1 piece: 94 calories, 7g fat (3g saturated fat), 7mg cholesterol, 55mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 1g protein.
Nov 29, 2014
Easy and yummie
Dec 21, 2012
I have made this recipe now for several years and every attempt has the same result...the bottom oreo layer does not stick and separates when cut. Ugh! These are so good and I would love to know the trick to getting the caramel layer to "bond" with the oreos. I have followed the recipe exactly. Despite this problem, I continue to make them..they are that good!!!!
Aug 22, 2012
I made this candy for the first time & I made it today! It's such a simple recipe & yet so GOOD! I used 2 cups of roasted peanuts, though, instead of pecans and instead of the whipping cream, I used 3 Tbsp. of the Internat'l Delight flavored coffee creamer. It worked out for me! I also used an 8x8x2" square baking dish and the candy fit very nicely! Thank you, Dick,for sharing this candy recipe! I know I'll be using your recipe time and time again for holiday gifts and just on the spur of the moment if I want to just whip up something good! Dawn E. Lowenstein
Feb 21, 2012
I made these candies for Christmas- they are wonderful! We had to take turns cutting them once they were done- but they were worth the effort!
Dec 6, 2011
I thought I died and went to heaven when my wife made this incredible treat.
Mar 8, 2011
My husband and I loved this candy because it reminded us of a candy called"King Tut" that we always buy when we are on vacation. It was a little difficult to cut at first. If you take it out of the fridge and let it sit for a few minutes, it is a lot easier to cut.
Jan 14, 2010
I tried this recipe and I couldn't believe how great it was. I took some to the dance studio and they were gone in a flash. The candy is so full of flavor that it is hard to believe that there are only 94 calories. Everyone who tried it wanted the recipe.
Jan 9, 2010
Chocolate - caramel - nuts - what's not to love???
Dec 21, 2009
Love this recipe. However, the recipe published in the magazine omitted the step of putting them in the refrigerator, so the past couple years have been messy!
Dec 15, 2009
Very Good, Very easy. I add a 1 1/2 tbsp of heavy cream to the caramel mix, to make the caramel a little chewier. They also need to chill in the fridge, since the chocolate is really messy if it's not cold when you cut it.
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