- 1 cup light corn syrup
- 1/3 cup honey
- 2-1/3 cup granulated sugar
- 1/2 tsp salt
- 2 cups heavy cream
- 1 tbsp butter
- 1 tsp vanilla extract
- 4 ounces unsweetened chocolate, finely chopped
- 1-3/4 cup toasted pecan halves
1. Prepare a 9x9 pan (or an 8x8 pan for really hefty caramels) by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray. Scatter the toasted pecans over the bottom of the pan in an even layer.
2. Combine the corn syrup, honey, sugar, salt, cream, and butter in a large saucepan over medium-high heat, and stir until the sugar dissolves. Insert the candy thermometer.
3. Continue to cook, stirring frequently, until the thermometer reads 248 degrees F. At this point, remove the pan from the heat and stir in the vanilla and chopped unsweetened chocolate. Stir until the caramel is smooth and all the chocolate is melted.
4. Pour the caramel out into the prepared pan on top of the pecans. Rap it gently against the table several times to remove any air bubbles. Allow the caramel to set at room temperature for several hours, until completely cool.
5. Once set, lift it from the pan using the foil as handles, and turn it face-down on a cutting surface. Peel the foil off, and cut the caramel into small squares using a sharp, well-oiled knife. Wrap the squares in waxed paper, and store them at cool room temperature in an airtight container for up to two weeks.