Recipe for cooking toasted pecan caramels

Desserts to Go with Coffee and Tea :: Caramels

Toasted Pecan Caramels

2 1/2 c. pecan halves
1/2 c. butter
2 c. sugar
1 1/2 c. whipping cream
1 c. light corn syrup

Preheat oven to 375 degrees F. Line an 8-in. square pan with foil; spray with nonstick cooking spray.

Place pecans on baking sheet; bake for 5 to 10 mins. until lightly toasted; set aside 1/2 c.. Place remaining pecans in greased pan.

Melt butter in Dutch oven or heavy lrg. saucepan over low heat. Add remaining ingredients; stir to mix. Increase heat to med.; bring to boil, stirring frequently. Insert candy thermometer into mixture and attach to side of Dutch oven. Cook, stirring frequently, until thermometer reads 230 degrees F. At this point, it is important to watch the mixture carefully. Begin stirring constantly until thermometer registers 248 degrees F (firm ball stage). Immediately pour mixture into pan. Do not scrape Dutch oven. Sprinkle with remaining pecans. Let stand for 6 to 8 hours until cool and set.

Remove from pan by lifting foil. Remove foil. With lrg. knife, cut caramel into 64 pieces. Wrap each piece individually.