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Close up of Soft Salted Pecan Caramels squares.
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Soft Salted Pecan Caramels

These Soft Salted Pecan Caramels are the perfect homemade treat! They are buttery, chewy, and packed with toasted pecans, then finished with a sprinkle of flaky sea salt. They take a little patience to make, but the sweet, melt-in-your-mouth caramel is so worth it!
Prep Time15 minutes
Cook Time45 minutes
Cooling Time2 hours 30 minutes
Total Time3 hours 30 minutes
Course: Candy, Dessert
Keyword: Soft Salted Pecan Caramels
Servings: 80 small caramels
Calories: 113kcal
Author: Amanda Rettke--iambaker.net

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 9x13-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.

Nutrition

Serving: 1caramel | Calories: 113kcal