Try this Buttery Pecan Caramels recipe, or contribute your own.
Suggest a better descriptionIn 4 qt saucepan combine sugar, 1 cup half-n-half, corn syrup and butter. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (7-8 minutes). Add remaining 1 cup half-n-half and continue cooking, stirring often, until candy thermometer reaches 245 degrees or until a small amount of mixture dropped into ice water forms a firm ball, 35-40 minutes. Pour into buttered 8" square pan. Cover; refrigerate 1 to 1 1/2 hours to cool. Cut into 64 pieces. Drop 1/4 tsp melted chocolate on top of each caramel; press half of pecan into chocolate. Cover; store refrigerated.
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 64 Servings | ||
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Calories: 57 | ||
Calories from Fat: 49 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 16.2mg | 5 % | |
Sodium 26.2mg | 1 % | |
Potassium 22.9mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.6g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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