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Salt & Pepper Caramel Cups Recipe

Salt & Pepper Caramel Cups Recipe

With sea salt and pink peppercorns, these sophisticated treats will wow your guests. The festive little cups look and taste like they came from a pricey confectionery. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 25 min. + chilling Cook: 25 min. + cooling YIELD:30 servings


  • 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 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


  • 1. 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.
  • 2. 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).
  • 3. For cups, in a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, evenly coat the inside of thirty 2-in. foil liners with chocolate. Refrigerate until firm, about 15 minutes. Repeat twice to coat three times, reheating melted chocolate as necessary.
  • 4. 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.
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.

Nutritional Facts

1 serving (calculated without salt): 285 calories, 18g fat (8g saturated fat), 21mg cholesterol, 78mg sodium, 31g carbohydrate (23g sugars, 1g fiber), 3g protein.

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