Pistachio Caramels

"This is a rich and delightful caramel, but just a little different thanks to the pistachios. The combination sounds a little different, but believe me, it is a marriage made in heaven. My grandmother used to make these and they never lasted very long......so good!"
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Ready In:
65 squares




  • Line an 8" square pan with foil, extending foil over side of pan; heavily butter foil.
  • In a 4 quart heavy saucepan, combine brown sugar, corn syrup, 1 cup warm whipping cream and salt.
  • Stirring constantly, cook over medium heat until sugar dissolves.
  • Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of saucepan.
  • Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan.
  • Cook, without stirring, 12- 15 minutes or until mixture reaches 232 degrees.
  • Stirring gently, slowly add the other 1 cup warm whipping cream.
  • Bring mixture to a boil.
  • Cook 15 minutes longer, or until mixture reaches 248 degrees.
  • Remove from heat, add pistachios and vanilla.
  • Immediately pour into pan.
  • Cool at room temperature for several hours.
  • Lift caramel from pan, using ends of foil; discard foil.
  • Cut into 1 inch squares.
  • Store in a cool place.

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