Cappuccino Caramels
Ready In: 1 hr 16 mins
Yields: 64 candies
Ingredients
- 1⁄2 cup chopped pecans or 1⁄2 cup walnuts
- 3 cups firmly packed brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground espresso powder or 1 tablespoon instant coffee granules
- 1 cup land o lakes butter
- 2 cups land o lakes traditional half-and-half cream
- 1 cup light corn syrup
- 1 teaspoon vanilla
Directions
- 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; add brown sugar mixture, half & 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°F or small amount of mixture dropped into ice water forms a firm ball (40 to 45 minutes). Remove from heat; stir in vanilla. Carefully pour over pecans in prepared pan. Cool completely.
- Lift caramels out of pan, using foil ends. Cut into 1-inch square pieces with buttered knife. Individually wrap pieces in waxed paper or plastic food wrap. Store in refrigerator. Serve in mini paper or foil cups, if desired.
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