Buttery Pecan Caramels

Buttery Pecan Caramels

These buttery caramels are topped with a crown of chocolate and a crunchy pecan half.

20 min. prep time
64 caramels
000 Ratings


2 cups sugar
3/4 cup light corn syrup
3/4 cup real semi-sweet chocolate chips, melted
64 pecan halves


Line 8-inch square pan with aluminum foil, extending foil over edges. Lightly butter foil. Set aside.

Combine sugar, 1 cup half & half, corn syrup and butter in 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-18 minutes or until mixture comes to a full boil. 

Add remaining half & half. Continue cooking, stirring often, 45-55 minutes or until candy thermometer reaches 245°F or small amount of mixture dropped into ice water forms a firm ball.

Pour into prepared pan. Cover; refrigerate just 1-1 1/2 hours or until firm. 

Cut into 64 pieces. Drop 1/4 teaspoon melted chocolate on top of each caramel; press pecan half into chocolate. Cover; store refrigerated.

Recipe Tip

- To make this recipe gluten-free, use gluten-free baking chips.

- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 caramel)

Calories: 80

Fat: 4g

Cholesterol: 5mg

Sodium: 20mg

Carbohydrates: 11g

Dietary Fiber: 0g

Protein: 0g

Recipe #1025©1995Land O'Lakes, Inc.

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