Chocolate Pecan Caramels

If you want to add more gluten free recipes to your recipe box, Chocolate Pecan Caramels might be a recipe you should try. One serving contains 143 calories, 1g of protein, and 5g of fat. This recipe serves 40 and costs 27 cents per serving. A mixture of pecans, semisweet chocolate chips, sweetened condensed milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Taste of Home has 27 fans. It works best as a hor d'oeuvre, and is done in roughly 35 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 6%. Pecan Caramels, Pecan Caramels, and Pumpkin Spice Caramels (and common mistakes people make when making caramels) are very similar to this recipe.

Servings: 40

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Line a 13-in. x 9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage). Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Yield: about 2-1/2 pounds (about 6-3/4 dozen). Editor's Note: 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. Originally published as Chocolate Pecan Caramels in Country WomanNovember/December 1999, p33 Nutritional Facts 1 serving (2 each) equals 190 calories, 10 g fat (5 g saturated fat), 16 mg cholesterol, 76 mg sodium, 26 g carbohydrate, 1 g fiber, 1 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Line a 13-in. x 9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.

2. In a heavy saucepan, melt remaining butter over medium heat.

3. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).

4. Remove from heat and add vanilla.

5. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Nutrition Information:

covered percent of daily need