Pecan Nut Caramels

Wendy Rusch


My grandma made these every year for Christmas. Now every time I make them, I think of her and her kind, patient soul. It brings back such fond memories.
These make such a great gift for busy friends and family, they really appreciate the time and care that goes into making them and of course the Yumminess!

★★★★★ 3 votes
Stove Top


3/4 c
pecans, chopped
2 c
white sugar
1/2 c
3/4 c
light corn syrup
2 c
evaporated milk


1Line a 8x8 pan with Foil, Butter it then sprinkle 1/2 cup of the pecans evenly into pan.
2Combine sugar, butter and syrup in a medium saucepan. Stir in 1 cup of milk, bring to a boil over medium heat, stirring constantly.
3Add 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.
4Pour immediately into pan and sprinkle remaining nuts over the top. Cool to room temp. refrigerate 2 hrs or overnight.
5Invert 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.

About Pecan Nut Caramels

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American