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Buttery Caramels



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1/2 cup pecans
2 cups granulated sugar
1/2 cup butter
2 cups whipping cream
3/4 cup light corn syrup


  1. 1
    Toast pecans on cookie sheet in 350ºF oven for about 8 minutes or until fragrant. Cool; chop fine with sharp knife. Butter the inside of an 8" square glass baking dish. Sprinkle pecans evenly over bottom of dish; set aside.
  2. 2
    In a heavy 3 qt. saucepan, combine sugar, butter, whipping cream and syrup. Bring to a boil over medium heat, stirring constantly. Place candy thermometer in pan. Cook, stirring frequently, until temperature reaches 245ºF or a tablespoon of mixture dropped into very cold water forms a firm ball when handled. (It is important to stir mixture after it reaches a soft ball stage to prevent sticking).
  3. 3
    Pour caramel over pecans. Cool at room temperature for about 1 hour. Run knife around dish edges; invert over cutting surface using edge of knife to help release caramel. Cut into small squares with a wet, sharp knife using a sawing motion. Wrap individually in plastic wrap when cooled completely.

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cuisines North & South American
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