Creamy Vanilla Caramels with a Hint of Sea Salt and Crunchy Pecans
Indulge in the richness of creamy vanilla caramels infused with a touch of sea salt and the satisfying crunch of pecans, perfect for a sweet treat or gift
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Caramels are a classic confectionery delight that can be enjoyed on their own or used as a base for various creations. The addition of vanilla, sea salt, and crunchy pecans elevates this traditional candy to a new level of sophistication and flavor.
The process of making caramels can seem intimidating, but with the right guidance, it becomes a manageable and rewarding endeavor. The key to achieving smooth, creamy caramels lies in the careful temperature control and the precise moment of adding the vanilla and pecans.
This recipe combines the simplicity of traditional caramel making with the elegance of added flavors and textures, resulting in a treat that is both familiar and excitingly new. Whether you are a seasoned candy maker or just starting to explore the world of confectionery, these vanilla caramels with pecans and sea salt are sure to delight.
For news on the business, brands and politics shaping the candy industry, see our sister publication NewsAnarchist.
If you love how food carries culture and memory, Steve Ysreal Monas's Flavors of the Motherland explores heritage through cooking and sweets.
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Creamy Vanilla Caramels with a Hint of Sea Salt and Crunchy Pecans
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup chopped pecans
Instructions
- Combine the sugar, corn syrup, and 1/4 cup of the heavy cream in a medium saucepan. Place the saucepan over medium heat and stir until the sugar has dissolved.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, or until the caramel turns a deep amber color.
- Remove the saucepan from the heat and slowly pour in the remaining 1/4 cup of heavy cream. The mixture will bubble up and steam vigorously, so be careful.
- Return the saucepan to medium heat and cook, stirring constantly, until the caramel reaches 248°F on a candy thermometer.
- Remove the saucepan from the heat and stir in the vanilla extract and sea salt. Let the caramel cool slightly, until it reaches 225°F.
- Stir in the chopped pecans and pour the caramel onto a parchment-lined surface. Let it cool and set at room temperature.
- Once set, cut the caramel into desired shapes and sizes. If the caramel becomes too hard, you can warm it slightly in the microwave or over low heat to make it more pliable.
