Caramel Pecans Recipe

5 6 10
Caramel Pecans Recipe
Caramel Pecans Recipe photo by Taste of Home
Publisher Photo

Caramel Pecans Recipe

Read Reviews
5 6 10
Publisher Photo
"Make a pot of coffee or fix a drink, this takes a while! It's worth it though-this recipe is a family favorite and we always get requests for gifts of these chewy caramels." Darrell Brown, Lincoln, Nebraska
MAKES:
117 servings
TOTAL TIME:
Prep: 30 min. Cook: 40 min. + standing
MAKES:
117 servings
TOTAL TIME:
Prep: 30 min. Cook: 40 min. + standing

Ingredients

  • 2 teaspoons plus 1 cup butter, divided
  • 1-1/4 cups sugar
  • 1-1/4 cups packed brown sugar
  • 1 cup dark corn syrup
  • 2 cups heavy whipping cream, divided
  • 2 pounds chopped pecans
  • 1 teaspoon vanilla extract

Directions

Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside.
In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage).
Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: 4-1/4 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 2010, p62

Nutritional Facts

1 each: 107 calories, 9g fat (2g saturated fat), 10mg cholesterol, 19mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.

  • 2 teaspoons plus 1 cup butter, divided
  • 1-1/4 cups sugar
  • 1-1/4 cups packed brown sugar
  • 1 cup dark corn syrup
  • 2 cups heavy whipping cream, divided
  • 2 pounds chopped pecans
  • 1 teaspoon vanilla extract
  1. Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside.
  2. In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage).
  3. Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: 4-1/4 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 2010, p62

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCaramel Pecans

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cookingjenna User ID: 6368711 187687
Reviewed Dec. 24, 2011

"I have made several batches of these already, but I don't use nuts in them. The most common reaction I get is "Wow, I can't believe how good these are!" Everyone from my 7 year old cousin to my picky father loves them. They are definitely worth the effort, and a batch of them makes plenty to share!"

MY REVIEW
mitzybob User ID: 4053493 168134
Reviewed Jan. 17, 2010

"I make ALOT of candy and ccookies at Christmas and so I tried this and have sence been told that these will be expected every year he he. my family and friends raved over them its a keeper. after you pour out the carmel set the pan down and with a sil.scraper mix up whats left in the pan and put on a plate and let cool ,,it gets hard and tast just like worthers hard candy .just thought I would share that .thanks TOH ,,I just love this mag,

mitzy johnston ,addy wa."

MY REVIEW
pawliepaws User ID: 4567753 185214
Reviewed Dec. 25, 2009

"These were a hit at Christmas!"

MY REVIEW
tgsmith User ID: 1479733 185211
Reviewed Dec. 17, 2009

"So delicious, and easy to make...definitely a "keeper"!"

MY REVIEW
tritchie44 User ID: 1052533 101967
Reviewed Dec. 15, 2009

"These are so easy to make and they taste wonderful! It's a recipe I'll be using every Christmas! Thanks for sharing."

MY REVIEW
ko44 User ID: 4471828 185203
Reviewed Dec. 13, 2009

"Loved these. Worth the time. Only problem is I can't eat just one. They would make a great gift item."

Loading Image