Preheat your oven to 350 degrees F (180 degrees C). Place the
pecans on a baking sheet and toast the nuts for about 6-8
minutes, or until lightly brown and fragrant. Cool and then chop
coarsely.
Maple Pecan Caramels- Line the bottom and sides of an 8 x 4
inch (20 x 10 cm) loaf pan with foil. Lightly butter the foil.
In a heavy bottomed 2 1/2 quart saucepan, stir together the
brown sugar, cream, maple syrup, corn syrup, and salt. Place
the saucepan over medium heat and bring just to a boil, stirring
constantly. Once the mixture boils, cover, and boil this way for
about 1-2 minutes.
Uncover and clamp a candy thermometer to the side of the
saucepan. Boil the mixture over medium heat (do not stir) until
the temperature reaches 248 degrees F (120 degrees C). (If
sugar crystals form on the sides of the pan, wash them down
with a heatproof pastry brush that has been dipped in warm
water.) Remove the pan from the heat and stir in the butter,
vanilla extract and chopped nuts.
Carefully pour the mixture into the prepared pan and spread
evenly with a small offset spatula or back of a spoon. Leave to
cool at room temperature for about an hour or two, or until
caramels are firm.
To cut into squares- Lift the caramels from the pan by holding
onto the edges of the aluminum foil. Peel pack the foil and,
using a sharp knife cut into one inch (2.5 cm) squares.
These caramels can be stored at room temperature, between
layers of wax paper, for a few days. But I like to store them in
the refrigerator (for up to two weeks). Or you can freeze them for
about two months.
Originally Submitted
7/17/2015
0 Out of 5 from
0 reviews
You can add this Maple Pecan Caramels recipe to your own private DesktopCookbook.
