Homemade Pecan Caramel Candy 🍬🌰
Buttery caramel, toasted pecans, and a hint of sea salt—this easy-to-make candy is perfect for gifting or holiday snacking!
Ingredients (Makes ~30 pieces)
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1 cup (200g) granulated sugar
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½ cup (120ml) heavy cream
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¼ cup (60g) unsalted butter
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2 tbsp light corn syrup (or honey)
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1 tsp vanilla extract
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¼ tsp sea salt (plus extra for topping)
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1 ½ cups (150g) pecan halves, toasted
Optional:
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½ cup dark chocolate chips (for drizzling)
Instructions
1. Toast the Pecans
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Spread pecans on a baking sheet. Bake at 350°F (175°C) for 5–7 mins until fragrant. Let cool.
2. Make the Caramel
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In a heavy-bottomed saucepan, combine sugar, cream, butter, and corn syrup.
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Cook over medium heat, stirring constantly, until sugar dissolves (~5 mins).
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Stop stirring and let mixture boil until it reaches 245°F (118°C) on a candy thermometer (firm-ball stage).
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Remove from heat. Stir in vanilla and salt.
3. Assemble the Candy
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Line a 9×9″ pan with parchment paper.
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Pour half the caramel into the pan. Arrange pecans in a single layer.
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Pour remaining caramel over pecans. Sprinkle with sea salt.
4. Cool & Cut
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Let cool 1 hour at room temp, then refrigerate 30 mins to set.
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Cut into squares or break into chunks.
5. Optional Chocolate Drizzle
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Melt chocolate chips and drizzle over cooled candy.
Tips for Perfect Caramels
✔ Use a candy thermometer for precise results.
✔ No thermometer? Test by dropping caramel into cold water—it should form a firm but pliable ball.
✔ Prevent crystallization: Avoid scraping the sides of the pan while stirring.
Why You’ll Love These
✅ Rich, buttery, and crunchy—irresistible texture!
✅ Gift-worthy: Package in cute boxes or jars.
✅ Dairy-free option: Use coconut cream and vegan butter.
Storage: Keep in an airtight container for up to 2 weeks (layer with parchment to prevent sticking).
Want softer caramels? Cook to 238°F (114°C). Prefer chewy? Aim for 250°F (121°C). 😊
Need a nut-free version? Swap pecans for toasted coconut flakes. 🥥