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Chocolate Pecan Caramels

User Rating 5 Star Rating (2 Reviews)

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Chocolate Pecan Caramels
(c) 2010 Elizabeth LaBau, licensed to About.com, Inc.
A rich chocolate caramel is studded with toasted pecan halves to create these dense, decadent Chocolate Pecan Caramels. Among their many charms: they don’t stick to your teeth, they hold their shape nicely when cut, and the addition of unsweetened chocolate means that they’re not overly sweet like some caramels can be. For a double dose of chocolate flavor, try dipping these in chocolate and sprinkling the tops with crushed pecans or sea salt.

Ingredients:

  • 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

Preparation:

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.

User Reviews

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 5 out of 5
Perfect chewy caramels, Member hays2651

Great depth of flavor and still chewy at room temperature. Followed recipe exactly and they were perfect. I cut them and wrapped some in plastic wrap or parchment, the rest I put in a fluted candy cups for the cookie tray.

1 out of 1 people found this helpful.

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