Buttery Pecan Caramels
These buttery caramels are topped with a crown of chocolate and a crunchy pecan half.
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How to make
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.
- 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.
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