Caramel-Pecan Chews

Name: Caramel-Pecan Chews
Cuisine: American
Ingredients: 450 ml/¾ pint/scant 2 cups double (heavy) cream; 1 vanilla pod (bean), split down the side; 1 vanilla pod (bean), split down the side; 225 g/8 oz/⅔ cup golden (light corn) syrup; 400 g/14 oz/2 cups granulated (white) sugar; 65 g/2½ oz/⅓ cup unsalted butter; 5 ml/1 tsp fleur de sel or other fine sea salt; 5 ml/1 tsp fleur de sel or other fine sea salt; 100 g/3¾ oz/scant 1 cup toasted, chopped pecans; edible gold leaf (optional)

Preparation info

Makes
48

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

These extra-dark caramels are silky and chewy, with the added crunch of toasted pecans. They are almost like a bitesize pecan pie without the pastry. Pecans are native to the southern United States and they make a natural pairing with caramelized sugar. Use unlined foil cases, if possible, to prevent the caramels from sticking.

Ingredients

450 ml/¾ pint/scant 2 cups double (heavy) cream
1

Method

Arrange 48 mini foil sweet cases on one or two baking sheets and set aside.
Gently heat the cream in a heavy pan. Scrape the seeds from the vanilla pod and add to the cream, along with the pod.
Bring the cream to just under the boil, being careful not to scorch it. When it is ready, it will exude wisps of steam and have a thin layer of frothy foam for

Energy 113kcal/473kJ; Protein 0.4g; Carbohydrate 12.8g, of which sugars 12.8g; Fat 7.6g, of which saturates 3.7g; Cholesterol 15mg; Calcium 12mg; Fibre 0.1g; Sodium 27mg