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1 cup white sugar
1/2 cup firmly packed brown sugar
1/2 cup light corn syrup
1/2 cup cream
1 cup milk
1/4 cup butter
1 teaspoon vanilla
3/4 cups broken pecans


Combine sugars, corn syrup, cream, milk, and butter. Stir over low heat until sugars are completely dissolved. Continue stirring constantly over increased heat until a small amount of the mixture forms a caramel-like ball in cold water. Remove from heat and add vanilla. Stir in broken pecans and immediately pour mixture into buttered loaf pan to form a layer about 3/4 inch deep. When cool, remove from pan and cut into squares with sharp knife dipped in hot water. May need refrigeration in warmer climates.