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Nutty Caramels

User Rating 5 Star Rating (2 Reviews)


Pecans add a toasty crunch to chewy caramels in this easy recipe.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


  • 3/4 cup pecans, chopped
  • 2 cups heavy cream
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1/4 cup butter
  • 1/4 tsp salt
  • 1 tsp vanilla


1. Prepare an 8-inch square baking pan by lining it with aluminum foil.

2. Lightly heat the heavy cream until warm. You can place it in the microwave for 20-30 seconds, or put it on the stove in a small saucepan.

3. Mix together 1 cup of warm cream, the sugar, and the corn syrup in a large saucepan over medium heat. Bring to a boil and slowly pour in the remaining cream.

4. Continue heating the mixture until it comes to 230 degrees.

5. Add the butter in small chunks, stirring to encourage melting. Allow the mixture to reach 245 degrees (firm ball stage).

6. Remove from heat and stir in pecans, vanilla and salt.

7. Pour into the prepared pan, and allow to fully set at room temperature.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Divine!!, Member maplescrew

I read and re-read the recipe as well as read some other recipes so I did not have the problem the other reviewer had with sticking. I actually used another recipe first and it was a complete mess. Then I found this recipe. Like I said I also read others for details and procedures that this one DID NOT HAVE. So I would say the instructions were very lacking but the recipe itself was awesome!! Here are some tips that made my batch the bomb!! 1. Take 2 tps of butter and rub it on ALL sides and bottom of your 9x13 pan.( I used one of those throw away foil pans w/ lids that you buy at walmart and I buttered all sides and bottom and my caramel DID NOT stick at ALL). Now add 1.5 to 2 cups of pecans if you want nuts in your caramel. You can use whole nuts or chopped nuts, or both. The main thing is to use RAW nuts, do not salt or roast them, just put them all over the bottom of your buttered pan and set aside. 2. Combine the heavy cream and butter in a small bowl, microwave until hot but not boiling. Set aside. 3. in a heavy sauce pan with sides at least 4 inches tall combine 1/2 cup water, 1 cup light brown sugar, 1 cup white sugar, 1 cup light corn syrup, on MED/HIGH heat bring to boil then turn heat down to med and put your candy thermomater in your mixture, add butter and cream mixture that is hot, VERY SLOWLY cook mixture until it reaches 244 degrees. Make sure to use a whick and stir often. This should take about 30 minutes to get it to the right temp. You will notice that this mixture is thickening up and smelling very lovely. 4. Once you reach the 244 degrees remove from heat and add your vanilla. I added 2 tps. And stir for about 3 to 5 minutes. Mainly to allow the van and mix to marry toether and to allow the mix to cool for just a few minutes as well. 5.Pour your mixture into your buttered 9x13 pan that you already lined with nuts. Be very carful when doing this because the mixtures is hotter than boiling water and it can cause a burn you cannot imagine!!!! So pour the mix over all your nuts and then wiggle your pan around just a bit making sure your nuts are covered and everything is even in the pan. 6.Leave uncovered in a cool area (on your counter, kitchen table, ect) for at least 2 to 3 hours. When the bottom of your pan is completely cooled go ahead and put the lid that came with your foil pan on it. If you did not buy a foil pan and instead used one without a fitted lid, simply cover with foil or plastic wrap. DO NOT LET YOU COVER TOUCH YOU CARAMEL. If your mixture is even with the top of your pan either use toothpicks to keep it from touching or spay cooling sray over the foil or wrap before putting it over the caramel. Allow the caramel to cool COVERED for another 12hrs or overnight. 7. Once your caramel has cooled now for AT LEAST 12 hrs,them you can use a sharp knife that you have buttered lightly tocut into squares or into strips or into any sharp and size you want. 8. In a bowl add chocholate chips. Either dark, milk, or white choco chips, any brand, and any amount. Place bowl of chips into microwave for 1 min inervals stirring inbetween until the choco is melted and is smooth. 9. Take your cut caramels and dip/roll/cover in the melted choco until covered. Place on wax or parchment paper. Allow the choco to cool and set. 10. As an added professional look, you can take an opp choco and place a small amount in a zip lock bag. Place in the micrawave and in 30 inervals melt the choco. When melted, squish the choco to one corner of the baggie . Snip off a TINY bit of the corner and drissle the choco over the already covered caramels. For ex: if you covered your caramels in milk choco then use white choco to drissle over it, and if your covered them in white choco then use dark or milk choco to drissle over the white choco. These things are NOT a must, they are just a nice added touch for looks and looks alone!!!! 11. Once they have cooled and set you can place them in small cup cake liners or take wax or parchment paper and cut into small squares and wrap each cooled, choco covered caramel. 12. Make sure to leave AT LEAST 1 caramel out, for you to enjoy after all your hard work!! There you have it. My review of an awesome recipe!! This is how I modified it to work for me!! UT PLEASE KNOW THE RECIPE WAS DIVINE FROM THE START. We all modify recipes to make themour own and this is just my version. I hope you enjoy, we certainly have as well as all our friends and family have!!!

28 out of 29 people found this helpful.

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