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Nutty Cappuccino Caramels
1/2 cup chopped pecans or walnuts
3 cups firmly packed brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground espresso powder or instant coffee granules
1 cup butter
2 cups half and half
1 cup light corn syrup
1 teaspoon vanilla
Line 8 inch square pan with aluminum foil, extending foil over edges. Butter foil. Sprinkle pecans over bottom of pan. Set aside.
Combine brown sugar, cinnamon and espresso powder in small bowl. Melt butter in 4 quart saucepan over low heat and add brown sugar mixture, half and half and corn syrup.
Increase heat to medium-high. Cook, stirring constantly, until mixture comes to a boil, 6 to 8 minutes. Reduce heat to medium. Continue cooking, stirring occasionally, until candy thermometer registers 242 degrees or small amount of mixture dropped into ice water forms a firm ball about 40 to 45 minutes.
Remove from heat and stir in vanilla. Carefully pour over pecans in prepared pan. Cool completely.
Lift caramels out of pan, using foil ends. Cut into 1inch square pieces with buttered knife. Individually wrap pieces in waxed paper or plastic food wrap. Store in refrigerator.
Yields 64 candies.
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Nutty Cappuccino Caramels
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Category: Recipes
Prep Time: Cook Time: Total Time:
Nutty Cappuccino Caramels
1/2 cup chopped pecans or walnuts
3 cups firmly packed brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground espresso powder or instant coffee granules
1 cup butter
2 cups half and half
1 cup light corn syrup
1 teaspoon vanilla
Line 8 inch square pan with aluminum foil, extending foil over edges. Butter foil. Sprinkle pecans over bottom of pan. Set aside.
Combine brown sugar, cinnamon and espresso powder in small bowl. Melt butter in 4 quart saucepan over low heat and add brown sugar mixture, half and half and corn syrup.
Increase heat to medium-high. Cook, stirring constantly, until mixture comes to a boil, 6 to 8 minutes. Reduce heat to medium. Continue cooking, stirring occasionally, until candy thermometer registers 242 degrees or small amount of mixture dropped into ice water forms a firm ball about 40 to 45 minutes.
Remove from heat and stir in vanilla. Carefully pour over pecans in prepared pan. Cool completely.
Lift caramels out of pan, using foil ends. Cut into 1inch square pieces with buttered knife. Individually wrap pieces in waxed paper or plastic food wrap. Store in refrigerator.
Yields 64 candies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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