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Pecan Pie Caramels

Source of Recipe


From "The Sweet Book of Candy Making" by Elizabeth LaBau



List of Ingredients



• 8 ounces or 1 cup heavy cream
  
• 3 ounces or 6 tablespoons unsalted butter
  
• ¾ tsp salt
  
• 3½ ounces or ½ cup granulated sugar
  
• 3¾ ounces or ½ cup packed brown sugar
  
• 5½ ounces or ½ cup pure maple syrup
  
• 2¾ ounces or ¼ cup light corn syrup
  
• 2 ounces or ¼ cup water
  
• 1½ tsp cinnamon
  
• 3½ ounces or 1 cup toasted pecans, coarsely chopped
  






Instructions



1. Line an 8x8-inch pan with aluminum foil and spray the foil with nonstick cooking spray.
   
   
2. In a small saucepan, combine the cream, butter, and salt. Place the pan over medium heat and bring the mixture to a low boil. Remove the pan from the heat and cover it with a lid to keep warm.
   
   
3. In a 4-quart saucepan, combine both sugars, the maple syrup, the corn syrup, and the water. Place the pan over medium-high heat, stir until the sugars dissolve, and bring the mixture to a boil. Wash down the sides of the pan with a wet pastry brush to prevent crystallization.
   
   
4. Insert a candy thermometer and continue to cook the sugar, without stirring, until it reaches 240° F. Once it reaches this temperature, add the warm cream and carefully stir it in. The mixture will bubble and splatter a great deal, and the temperature will drop.
   
   
5. Cook the caramel, stirring frequently, until it reaches 245° F. This will give you a soft, chewy caramel. If you prefer firmer caramels, cook the candy to 248° F. Remove the pan from the heat and stir in the cinnamon and the pecans. Pour the caramel into the prepared pan.
   
   Let the caramel set at room temperature until firm, at least 4 hours or overnight. Once set, remove the candy from the pan and peel off the foil from the back. Use a large sharp knife to cut the caramels into small pieces. Wrap each individual caramel in waxed paper to prevent them from sticking together or losing their shape. Store Pecan Pie Caramels in an airtight container at room temperature for up to 2 weeks.
   
   Makes 1½ pounds