Pecan Caramels

Be sure that the humidity is below 40%. Most candy makers say 60% but thats too close for comfort for me.
Course: Dessert
Cuisine: American, French
Keyword: Perfect
Servings: 40 pieces
Author: ideaforge


  • ½ Cup Unsalted Butter
  • ½ Cup heavy cream
  • 3 Tbsp. filtered water
  • 1/4 cup Corn syrup
  • 1 Cup Sugar
  • 1 cup pecans
  • 1/2 tsp. Coarse salt


  • Lightly oil a 9x5 inch pan and line with parchment, oil the parchment.
  • Cut butter into pieces and combine with the cream, heat to melt the butter.
  • In a saucepan combine the water and corn syrup, then add sugar. Heat over medium heat until it has come to a boil. Using a candy thermometer, cook until the thermometer reaches 320°.
  • Incrementally, add the butter-cream slowly, the temperature of the sauce will be reduced because of the addition of the cream. When the caramel reaches 240°, pour into prepared pan and place the pecans on top, sprinkle with salt and let it cool for 4 hours.
  • To unmold the caramel, invert the pan over a cutting board and cut into 1x1/2 inch rectangles.
  • Wrap in waxed paper.