This is a delicious adaptation of a walnut based recipe, which I am (of course) allergic to. They are perfectly melt in your mouth without being gooey and they are not over sweet. A holiday favorite at my house.
2 cups cream
2/3 cup light corn syrup
2/3 cup honey
1 cup sugar
4 ounces soft unsalted butter
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
8 ounces pecans, toasted and chopped
1/4 teaspoon sea salt, preferably Maldan
Grease bottom and sides of 9 by 9 inch pan. Line the bottom with
parchment paper. Grease the top of the parchment paper.
Combine cream, corn syrup, honey and sugar in a large pot. Cook
over medium heat, stirring often, to 260°F, about 25 minutes.
Remove from heat. Stir in butter, kosher salt and vanilla. Fold in
walnuts. Pour into the prepared pan. Sprinkle the remaining sea
salt over the caramels. Cool. Run a knife around the inside edge of
the pan and invert on to a cutting board. Cut into 1 inch pieces.
Roll individually in waxed paper.
Wrap in parchment paper. Simply cut parchment rectangles approximately
one inch longer than the caramels, wrap the candy in the center,
and twist the ends.
Recipe adapted from The Holiday Table (holidaytable.net)
