Pecan Caramels Recipe

Photo by: Taste of Home

100% would make again

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"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

• 117 Servings
• 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 Spice Island® Pure 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.

Nutrition Facts: 1 piece equals 107 calories, 9 g fat (2 g saturated fat), 10 mg cholesterol, 19 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.

Pecan Caramels published in Taste of Home December/January 2010, p62