2 cup
Real Texas Buttery Caramels
Ingredients 1/2 cup Pecans 2 cups Sugar 1 stick Butter 2 cups Heavy Cream 3/4 cup light Corn Syrup
Take the crushed pecans and put them in a toaster oven at 350F degrees until they are nice and toasted.
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Take out the toasted pecans, butter an 8x8 small pan or an oblong pan and transfer the pecans.
Spread the toasted pecans evenly on the bottom and set aside.
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Melt the butter and set up a candy thermometer.
Add sugar, heavy cream, and light corn syrup. Stir on medium heat and bring it to a boil. It will take several minutes.
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The candy thermometer has now reached 225F degrees. Another way that you can test this is take a spoonful and very cold water and pour or drop in. When you pull it out it makes a soft ball. That is the stage where you want to be at.
Remove the candy thermometer. Turn off the heat. Very carefully pour the caramel over the toasted pecans in the pan.
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Page | 4
And as you can see it turned a light caramel color. Leave it at room temperature and let it cool for about 1 hour.
Take the caramel out of the pan using a spatula and just lift it turn the pan over and continue to lift using the spatula.
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Take a very sharp knife. Make a little indentation all along the top. Turn it and do it again. You want this to be about an inch square.
Slice evenly as you can. As you can see you are getting perfect size caramels.
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Page | 6
Ingredients 1/2 cup Pecans 2 cups Sugar 1 stick Butter 2 cups Heavy Cream 3/4 cup light Corn Syrup
Take the crushed pecans and put them in a toaster oven at 350F degrees until they are nice and toasted.
http://RealTexasBlog.com
Page | 1
Take out the toasted pecans, butter an 8x8 small pan or an oblong pan and transfer the pecans.
Spread the toasted pecans evenly on the bottom and set aside.
http://RealTexasBlog.com
Page | 2
Melt the butter and set up a candy thermometer.
Add sugar, heavy cream, and light corn syrup. Stir on medium heat and bring it to a boil. It will take several minutes.
http://RealTexasBlog.com
Page | 3
The candy thermometer has now reached 225F degrees. Another way that you can test this is take a spoonful and very cold water and pour or drop in. When you pull it out it makes a soft ball. That is the stage where you want to be at.
Remove the candy thermometer. Turn off the heat. Very carefully pour the caramel over the toasted pecans in the pan.
http://RealTexasBlog.com
Page | 4
And as you can see it turned a light caramel color. Leave it at room temperature and let it cool for about 1 hour.
Take the caramel out of the pan using a spatula and just lift it turn the pan over and continue to lift using the spatula.
http://RealTexasBlog.com
Page | 5
Take a very sharp knife. Make a little indentation all along the top. Turn it and do it again. You want this to be about an inch square.
Slice evenly as you can. As you can see you are getting perfect size caramels.
http://RealTexasBlog.com
Page | 6
