Pecan Caramels Glorias Recipes

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PECAN CARAMELS



Pecan Caramels image

I altered the original recipe for these creamy caramels by substituting condensed milk for part of the whipping cream and cutting back on the sugar. Everybody raves about them, and they make a great holiday gift. You can't eat just one! -Patsy Howell, Peru, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2-1/2 pounds.

Number Of Ingredients 7

1 tablespoon butter, softened
1 cup sugar
1 cup light corn syrup
2 cups heavy whipping cream, divided
1 can (14 ounces) sweetened condensed milk
2 cups chopped pecans
1 teaspoon vanilla extract

Steps:

  • Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.

Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 12mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

GRANDMA BLAIR'S PECAN CARAMEL ROLLS



Grandma Blair's Pecan Caramel Rolls image

Provided by Food Network

Categories     dessert

Time 10h30m

Number Of Ingredients 13

1 package dry yeast
1 cup warm water
1/4 cup granulated sugar
1 teaspoon salt
2 tablespoons melted margarine
1 egg
3 1/4 to 3 1/2 cups flour
1/3 cup margarine
1/2 cup brown sugar
1 tablespoon corn syrup
2/3 to 1 cup pecan halves
1/2 cup granulated sugar
2 teaspoon freshly ground cinnamon

Steps:

  • In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
  • Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.

CARAMEL PECANS



Caramel Pecans image

"Make a pot of coffee or fix a drink, this takes a while! It's worth it though-this recipe is a family favorite and we always get requests for gifts of these chewy caramels." Darrell Brown, Lincoln, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4-1/4 pounds.

Number Of Ingredients 7

2 teaspoons plus 1 cup butter, divided
1-1/4 cups sugar
1-1/4 cups packed brown sugar
1 cup dark corn syrup
2 cups heavy whipping cream, divided
2 pounds chopped pecans
1 teaspoon vanilla extract

Steps:

  • Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CARAMEL PECANS



Caramel Pecans image

My favorite part of the caramel roll is the pecans on top so I created this recipe by combining a couple of different recipes to curb my craving. I'm not a huge fan of sweet rolls so this gives me what I want without wasting the rolls. I will often half this because it gives me plenty since they are addicting!

Provided by MinnMomof2

Categories     Lunch/Snacks

Time 53m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 4

3 cups pecan halves
1/2 cup butter or 1/2 cup margarine
1 1/2 cups packed light brown sugar
4 tablespoons corn syrup

Steps:

  • Preheat oven to 250°F.
  • Pour pecan halves into greased 9x13" pan and place into oven for 5 minutes.
  • Melt butter in medium saucepan over medium heat.
  • Stir in brown sugar and corn syrup and cook until sugar is dissolved (this takes at least 3-4 minutes).
  • Remove pecans from oven and pour into saucepan/caramel mixture.
  • Stir to coat and pour back into 9x13" pan.
  • Place back into oven for 45-60 minutes stirring every 15 minutes or so.
  • Remove pan and spread pecans onto parchment paper or silpat (I've used wax paper but it sticks at times-if it does put in fridge and remove when cold).
  • Separate pecans as they cool (2 forks work well).
  • I often HALF this because I can't keep out of them!

Nutrition Facts : Calories 1080.9, Fat 76.5, SaturatedFat 19.2, Cholesterol 61, Sodium 196, Carbohydrate 105, Fiber 7.1, Sugar 87.3, Protein 7

PECAN CARMEL CLUSTERS



Pecan Carmel Clusters image

Chocolate candy that tastes great!

Provided by Barbara

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 50m

Yield 54

Number Of Ingredients 5

1 (14 ounce) package individually wrapped caramels, unwrapped
3 tablespoons butter
2 tablespoons water
2 cups chopped pecans
1 pound dark chocolate, broken into small pieces

Steps:

  • Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
  • Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
  • Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.

Nutrition Facts : Calories 103.3 calories, Carbohydrate 11.8 g, Cholesterol 2.2 mg, Fat 6.6 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 24.5 mg, Sugar 4.9 g

PECAN CARAMEL SAUCE



Pecan Caramel Sauce image

Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.

Provided by Brenda F.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 18m

Yield 8

Number Of Ingredients 5

½ cup unsalted butter
½ cup brown sugar
¼ cup heavy whipping cream
1 teaspoon salt
¾ cup chopped pecans

Steps:

  • Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g

CHOCOLATE PECAN CARAMELS



Chocolate Pecan Caramels image

Make and share this Chocolate Pecan Caramels recipe from Food.com.

Provided by looneytunesfan

Categories     Candy

Time 35m

Yield 40 caramels

Number Of Ingredients 9

1 tablespoon butter, softened, divided
1 cup butter, softened, divided
1 1/2 cups coarsely chopped pecans, toasted
1 cup semi-sweet chocolate chips
2 cups packed brown sugar
1 cup light corn syrup
1/4 cup water
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Steps:

  • Line a 13-in. x 9-in. x 2-in. baking pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. In a heavy saucepan over medium heat, melt remaining butter. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage). Remove from heat and stir in vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Nutrition Facts : Calories 189.7, Fat 10, SaturatedFat 4.6, Cholesterol 16.3, Sodium 57.4, Carbohydrate 25.9, Fiber 0.6, Sugar 20.7, Protein 1.4

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