Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
Enjoy the taste of a cup of cappuccino in a rich homemade caramel.
Dietary Fiber: 0g
PS...I've been eating the 'samples' since I cut and wrapped the others for our church Christmas Bazaar. These are absolutely scrumptious, tender and buttery! One thing I'll change next time - some of the nuts on the bottom found their way to the top and most of them were imbedded in the hot caramel. Next time, I'll press them in on top instead and I'll bet they'll be perfect! A wonderful and delicious variation!
Just one point ... an 8: x 8" pan will not yield 64 - 1" pieces since the inside measurement of the pan is actually 7" x 7". Count on 49 - 1" pieces. Otherwise, I made these about an hour ago and, so far, they look and taste terrific. I was surprised, though, to see large bubbles rise to the surface during the initial cooling period. I poked them with a cake tester until they stopped rising - any idea why that happens? It didn't happen with your Aunt Emily's Soft Caramels or your Chocolate Caramels...I'd be interested in the difference. 244-245 degrees on a medium heat seems to be the right temperature for all of these according to my candy thermometer. I'm having a ball making these for our church Christmas Bazaar this weekend where I'll be running the Old Fashioned Country Store table. They all look great wrapped individually or in small organza drawstring bags with 2 per bag...a great kids' gift for Mom and Grandma. Can't wait!Happy Holidays, Everyone!Julie in the Berkshires
This were very tasty and pretty easy. They weren't super creamy, but mine weren't rock hard as I read in another review. I would use more pecans next time though, I didn't think it was enough to really get a good layer in the bottom of the pan.
To be on the safe side, I used a very high-quality, brand new candy thermometer as I cooked this candy. I followed every intruction to the letter. The candy cooled rock hard and bent the knife as I tried unsuccessfully to cut it. 242degreesF is just too hot for successful, creamy caramels. I am so disgusted I could cry! This was meant to be for company.
This is a great teacher's lounge gift. We made it, it was easy even if it takes awhile. Teachers loved the "grab and go" aspect!
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1456
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!