There is something so special about homemade caramels! These Soft Salted Pecan Caramels are rich, buttery, and perfectly chewy with toasted pecans in every bite. The flaky salt on top adds just the right balance to the sweet caramel flavor.
I love making these for the holidays, gifting them to friends, or keeping a few tucked away for a sweet treat. They take a little patience, but the soft, melt-in-your-mouth texture is worth every minute. If you prefer classic caramel without nuts, try my Grandma’s Perfect Caramels!
Ingredients & Substitutions
- Pecans: Chopped pecans add a buttery crunch to these soft caramels. I like to toast them first with butter and salt because it brings out their flavor and makes them extra delicious. You can use pecan pieces or chop whole pecans yourself.
- Granulated Sugar: Sugar is the base of the caramel and gives these candies their classic sweet flavor.
- Unsalted Butter: Butter makes the caramel rich, smooth, and creamy. I recommend using unsalted butter so you can control the amount of salt in the recipe. If using salted butter, you may want to lessen the amount of salt.
- Light Corn Syrup: Corn syrup helps keep the caramel soft and smooth. It also helps prevent the sugar from becoming grainy.
- Evaporated Milk: Evaporated milk gives these caramels their soft, creamy texture. Add it slowly so the caramel stays smooth.
- Kosher Salt: Salt balances the sweetness and brings out the buttery caramel flavor.
- Flaky Sea Salt: A sprinkle of flaky sea salt on top gives these caramels the perfect sweet and salty finish.
FAQs
Do I need a candy thermometer to make homemade caramels?
I highly recommend using a candy thermometer for the best results. Caramel needs to reach a very specific temperature, and a thermometer makes it much easier to know when it is ready.
Can I make these caramels without pecans?
Yes! If you prefer plain caramels, you can leave out the pecans.
Why do I need to add the evaporated milk slowly?
Adding the evaporated milk slowly helps the caramel stay smooth. If it is added too quickly, the temperature can drop suddenly, and the caramel may not cook evenly.
Can I use a different type of nut?
Yes! Pecans are my favorite in this recipe, but walnuts or almonds would also be delicious. Chop them into small pieces so they are easy to bite into.
How to Store Soft Salted Pecan Caramels
Store the wrapped caramels in an airtight container at room temperature. Keep them in a cool, dry place away from heat and moisture.
For the best texture, wrap each caramel individually in parchment or wax paper. This helps keep them soft and prevents them from sticking together.
Homemade caramels will stay fresh for up to 2 weeks when stored properly.
Can I Freeze Homemade Caramels?
Yes! Homemade caramels freeze well, making them a great treat to make ahead of time.
Wrap each caramel individually, then place them in a freezer-safe container or bag. Freeze for up to 3 months.
When you are ready to enjoy them, let the caramels thaw at room temperature before serving. The texture should stay soft and chewy when stored properly.
Troubleshooting Homemade Caramels
1. Why is my caramel too hard?
If your caramel is hard instead of soft and chewy, it was probably cooked too long. Use a candy thermometer and take it off the heat when it reaches 235°F to 238°F. This helps keep the caramel soft.
2. Why is my caramel too soft?
If your caramel does not set, it may not have cooked long enough. Make sure it reaches 235°F to 238°F before removing it from the heat.
3. Why is my caramel grainy?
Grainy caramel can happen when the sugar does not melt completely. Stir as directed and avoid scraping the sides of the pan into the caramel.
4. Why did my caramel separate?
Caramel can separate if the ingredients do not come together well. Stir often while cooking and add the evaporated milk slowly to help keep the caramel smooth.
5. Why are my caramels sticking together?
Soft caramels are naturally a little sticky. Wrap each piece in parchment or wax paper to keep them from sticking together.
Soft Salted Pecan Caramels
Ingredients
Toasted Pecans
- 1 ½ cups (170 g) chopped pecans
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
Soft Caramels
- 4 cups (800 g) granulated sugar
- 1 cup (2 sticks / 227 g) unsalted butter
- 2 cups light corn syrup
- 1 teaspoon kosher salt
- 2 cans (12 ounces each) evaporated milk
- Flaky sea salt, for sprinkling
Instructions
Toasted Pecans
- In a large skillet over medium-low heat, melt the butter. Add the chopped pecans and kosher salt. Cook, stirring occasionally, until the pecans are lightly toasted, about 8 to 10 minutes. Watch carefully so they do not burn.
- Remove from heat and set aside.
Caramels
- Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly spray the parchment if needed.
- In a large, heavy-bottomed pot, combine the sugar, butter, corn syrup, and kosher salt. Heat over medium heat, stirring occasionally, until the mixture comes to a boil.
- Slowly add the evaporated milk, a few tablespoons at a time, stirring constantly. Take your time with this step, adding the milk gradually over about 10 to 15 minutes per can.
- Attach a candy thermometer and continue cooking, stirring frequently, until the caramel reaches 235°F to 238°F (soft-ball stage), about 15 to 30 minutes.
- Remove the pot from the heat. Immediately stir in the toasted pecans until evenly coated.
- Pour the caramel mixture into the prepared pan and spread it into an even layer. Sprinkle the top generously with flaky sea salt.
- Let the caramel cool completely at room temperature for about 2 hours. Once cooled, refrigerate for 30 minutes to make it easier to cut.
- Lift the caramel slab from the pan using the parchment overhang. Cut into small squares with a sharp, lightly oiled knife.
- Wrap each caramel individually in parchment or wax paper squares and twist the ends.
Did you make this recipe?
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