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TEST KITCHEN APPROVED

Caramel Pecans

Name: Caramel Pecans
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4-1/4 pounds
Ingredients: 2 teaspoons plus 1 cup butter, divided; 1-1/4 cups sugar; 1-1/4 cups packed brown sugar; 1 cup dark corn syrup; 2 cups heavy whipping cream, divided; 2 pounds chopped pecans; 1 teaspoon vanilla extract

TEST KITCHEN APPROVED

7 Reviews

Total Time:Prep: 30 min. Cook: 40 min. + standing

By Taste Of Home Editorial Team

Recipe by Darrell Brown, Lincoln, Nebraska

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

"Make a pot of coffee or fix a drink, this takes a while! It's worth it though-this recipe is a family favorite and we always get requests for gifts of these chewy caramels." Darrell Brown, Lincoln, Nebraska

Candy Thermometers

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

TEST KITCHEN APPROVED

Caramel Pecans

7 Reviews Add your review

Yield:4-1/4 pounds

Prep:30 min

Cook:40 min

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Ingredients

2 teaspoons plus 1 cup butter, divided
1-1/4 cups sugar
1-1/4 cups packed brown sugar
1 cup dark corn syrup
2 cups heavy whipping cream, divided
2 pounds chopped pecans
1 teaspoon vanilla extract

Text Ingredients

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Directions

1
Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside.

2
In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage).
3
Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.