Recipe for cooking buttery pecan caramels

Desserts to Go with Coffee and Tea :: Caramels

Buttery Pecan Caramels

2 c. sugar
2 c. half-and-half, divided
3/4 c. light corn syrup
1/2 c. real sweet cream butter
1/2 c. semisweet chocolate chips, melted
64 pecan halves

In a heavy 4-qt. saucepan combine sugar, 1 c. of the half-and-half, corn syrup and butter. Cook over med. heat, stirring occasionally, until mixture comes to a full boil (7 to 8 mins.).

Add remaining 1 c. half-and-half; continue cooking, stirring often, until sm. amount of mixture dropped into ice water forms a firm ball or candy thermometer reaches 245 degrees F (35 to 40 mins.).

Pour into a greased 8-in. square pan. Cover; refrigerate for 1 to 1 l/2 hours.

Cut into 64 pieces. Drop 1/4 tsp. melted chocolate on top of each caramel; press pecan half into chocolate. Cover; store refrigerated.