Nutty Caramels Recipe
Nutty Caramels Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A cousin passed this quick and easy recipe on to me. We make it every Christmas and include the caramels in gift baskets we share with family and friends.
MAKES:
81 servings
TOTAL TIME:
Prep: 5 min. Cook: 25 min. + cooling
MAKES:
81 servings
TOTAL TIME:
Prep: 5 min. Cook: 25 min. + cooling

Ingredients

  • 1 teaspoon plus 1/4 cup butter, divided
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup evaporated milk
  • 1 cup chopped nuts
  • 1 teaspoon vanilla extract
  • Melted chocolate, optional

Directions

Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter.
In a large heavy saucepan, combine sugar, corn syrup, milk and remaining butter. Cook and stir over medium heat until a candy thermometer reads 238° (soft–ball stage).
Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 248° (firm-ball stage).
Remove from heat; stir in nuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm.
Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. If desired, drizzle with chocolate. Let stand until set. Yield: 1-1/2 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 Nutty Caramels in Country Woman Christmas Annual 2006, p65

Nutritional Facts

1 caramel: 40 calories, 2g fat (1g saturated fat), 3mg cholesterol, 14mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein.

  • 1 teaspoon plus 1/4 cup butter, divided
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup evaporated milk
  • 1 cup chopped nuts
  • 1 teaspoon vanilla extract
  • Melted chocolate, optional
  1. Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter.
  2. In a large heavy saucepan, combine sugar, corn syrup, milk and remaining butter. Cook and stir over medium heat until a candy thermometer reads 238° (soft–ball stage).
  3. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 248° (firm-ball stage).
  4. Remove from heat; stir in nuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm.
  5. Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. If desired, drizzle with chocolate. Let stand until set. Yield: 1-1/2 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 Nutty Caramels in Country Woman Christmas Annual 2006, p65

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MY REVIEW
JFenrick User ID: 1441711 77587
Reviewed Jan. 2, 2011

"These remind me of the caramels that my aunt used to make and hide so no one else would eat them. I used walnuts and it turned out great. They are easy to make, but takes a long time to get to the right temp. but well worth the stirring and patience."

MY REVIEW
awesome grandma User ID: 5653445 61672
Reviewed Dec. 10, 2010

"RECIPE CALLS FOR MELTED MILK chocolate.IS IT THE SQUARES OF chocolate? AND IT DOES'NT SAY HOW MUCH TO USE."

MY REVIEW
Phyllis Beverly User ID: 2655031 77583
Reviewed Dec. 31, 2009

"At first I didn't think this would be enough. It seemed to make such a small batch. But after they were cut there were plenty. We love caramels and this one will stay around a long time. We love the mix of caramels and nuts and this is a perfect combination."

MY REVIEW
webesmiley User ID: 1150323 152388
Reviewed Dec. 28, 2008

"This is the first candy recipe I've ever made. Good stuff!"

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