Absolutely! Here’s a luscious and easy-to-follow recipe for Caramel Kissed Pecan Rounds — a rich, buttery praline-style candy with toasted pecans, a hint of vanilla, and a smooth caramel finish.
🍬 Caramel Kissed Pecan Rounds
Yields: About 20 rounds
Prep Time: 10 minutes
Cook Time: 15 minutes
Cool Time: 30 minutes
Ingredients
- 1 ½ cups granulated sugar
- ½ cup light brown sugar (packed)
- ½ cup heavy cream
- ½ cup unsalted butter (1 stick)
- ¼ cup whole milk
- 1 tsp vanilla extract
- 1 ½ cups toasted pecan halves (roughly chopped or whole)
- Pinch of salt
Instructions
1. Prep Your Work Surface
- Line a baking sheet with parchment paper or a silicone mat.
- Toast pecans in a dry skillet over medium heat for about 3-5 minutes, until fragrant. Set aside.
2. Make the Caramel Base
- In a medium saucepan over medium heat, combine granulated sugar, brown sugar, heavy cream, butter, and milk.
- Stir continuously until the butter melts and the sugar dissolves.
- Bring the mixture to a gentle boil and cook, stirring occasionally, until the temperature reaches 235°F (soft ball stage) on a candy thermometer (about 8-10 minutes).
3. Flavor & Fold in Pecans
- Remove the pan from heat and stir in vanilla extract and a pinch of salt.
- Add the toasted pecans and stir until the pecans are fully coated and the mixture thickens slightly.
4. Form the Rounds
- Working quickly, drop spoonfuls of the praline mixture onto the prepared baking sheet.
- Use the back of the spoon to gently shape into rounds if needed (they will naturally spread a bit).
5. Cool & Serve
- Let the pecan rounds cool at room temperature for about 30 minutes until fully set.
- Once set, they should be firm but still slightly chewy with a smooth caramel-like finish.
Optional Garnish
- Drizzle with melted chocolate for extra decadence.
- Sprinkle with flaky sea salt to balance the sweetness.
Storage Tips
- Store in an airtight container at room temperature for up to 1 week.
- For longer storage, refrigerate for up to 2 weeks (bring to room temperature before serving).