Creamy Pecan Caramels

Oxmoor House
12 1/2 dozen


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2 cups sugar
1 cup firmly packed brown sugar
1 cup light corn syrup
3/4 cup butter
1 cup whipping cream
1 tablespoon plus 1 teaspoon vanilla extract
4 cups coarsely chopped pecans


Combine sugar, syrup, butter, and whipping cream in a large Dutch oven. Cook over medium heat, stirring constantly, until sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring frequently, until mixture reaches firm ball stage (244°).

Remove from heat. Stir in vanilla and pecans, mixing well. Working rapidly, spread mixture in a buttered 15- x 10- x 1-inch jellyroll pan. Cool completely before cutting into 1- inch squares. Wrap each piece in plastic wrap. Store in airtight containers.

Created date

February 2010