Pecan Nut Caramels Food

PECAN CARAMELS

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.

BUTTERY PECAN CARAMELS

Steps:

• Line 8-inch square pan with aluminum foil, extending foil over edges. Lightly butter foil. Set aside.
• Combine sugar, 1 cup half & half, corn syrup and butter in 4-quart saucepan. Cook over medium heat, stirring occasionally,15-18 minutes or until mixture comes to a full boil.
• Add remaining half & half. Continue cooking, stirring often, 45-55 minutes or until candy thermometer reaches 245°F or small amount of mixture dropped into ice water forms a firm ball.
• Pour into prepared pan. Cover; refrigerate just 1-1 1/2 hours or until firm.
• Cut into 64 pieces. Drop 1/4 teaspoon melted chocolate on top of each caramel; press pecan half into chocolate. Cover; store refrigerated.

CARAMEL PECANS

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

PECAN CARAMELS ("GLORIAS")

Steps:

• Melt the butter in a medium nonstick saucepan over medium heat. Add the condensed milk and vanilla and stir to combine. Reduce the heat to medium-low and cook, stirring occasionally, until the mixture turns to a light caramel color (240 degrees F on a candy thermometer), about 25 minutes. Turn off the heat and incorporate the pecans. Let cool for about 8 minutes. Roll into 2-ounce pieces and wrap with parchment paper.

PECAN NUT CARAMELS

Steps:

• 1. Line a 8x8 pan with Foil, Butter it then sprinkle 1/2 cup of the pecans evenly into pan.
• 2. Combine sugar, butter and syrup in a medium saucepan. Stir in 1 cup of milk, bring to a boil over medium heat, stirring constantly.
• 3. Add remainly milk slowly so mixture continues to boil. Cook stirring constantly over medium heat until a candy thermometer reads 245 degrees for a softer caramel and 248 for a firmer one.
• 4. Pour immediately into pan and sprinkle remaining nuts over the top. Cool to room temp. refrigerate 2 hrs or overnight.
• 5. Invert pan onto cutting board. Cut into 1" squares and wrap individually with wax paper or plastic wrap that has been cut into 5x5" squares. Store in air tight container or zip lock bags in the refrigerator. These do freeze well.

CHOCOLATE-CARAMEL-PECAN PRETZEL BITES

Steps:

• Preheat the oven to 325 degrees F.
• Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool.
• Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely.
• Remove the cooled pretzel/caramels from the baking sheet. Spoon 24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Allow them to cool completely before serving (you can hasten this along in the fridge).

CHOCOLATE PECAN CARAMEL CLUSTERS

Steps:

• For the caramel: Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth.
• Stir 1 1/3 cups chopped nuts into the warm caramel; cool until the mixture is thick enough to hold its shape. Drop spoonfuls onto an oiled parchment-lined baking sheet; let set. Top with melted chocolate and sprinkle with coarse sea salt.

CARAMEL CHEX MIX

Steps:

• In a large bowl, combine the cereal, pretzels and nuts. In a small saucepan, combine butter and brown sugar. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over cereal mixture; toss to coat. , Spread into 2 greased 15x10x1-in. baking pans. Bake at 350° for 8 minutes. Stir; bake 6 minutes longer. Transfer to waxed paper-lined baking sheets. Cool completely. Store in airtight containers.

CARAMEL PECANS

Steps:

• Preheat oven to 250°F.
• Pour pecan halves into greased 9x13" pan and place into oven for 5 minutes.
• Melt butter in medium saucepan over medium heat.
• Stir in brown sugar and corn syrup and cook until sugar is dissolved (this takes at least 3-4 minutes).
• Remove pecans from oven and pour into saucepan/caramel mixture.
• Stir to coat and pour back into 9x13" pan.
• Place back into oven for 45-60 minutes stirring every 15 minutes or so.
• Remove pan and spread pecans onto parchment paper or silpat (I've used wax paper but it sticks at times-if it does put in fridge and remove when cold).
• Separate pecans as they cool (2 forks work well).
• I often HALF this because I can't keep out of them!