"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Caramel Pecan Candy Recipe

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This recipe for Caramel Pecan Candy, by , is from The Donnelly Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Wines
Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup plus 1/2 cup butter, divided
20 cream-filled chocolate sandwich cookies, crushed
14 ounces caramels
3 cups chopped pecans, toasted

Topping:
3/4 cup semisweet chocolate chips
3 tablespoons butter
3 tablespoons heavy whipping cream
3 tablespoons light corn syrup
3/4 teaspoon vanilla extract

Directions:
Directions:
Melt 1/3 cup butter; stir in cookie crumbs. Press into ungreased 9 inch square baking pan. Bake at 325 for 10-12 minutes or until set. Cool on a wire rack.

In a saucepan over low heat, melt caramels and remaining butter. Stir in pecans. Pour over crust. Cool.

Topping:
In a saucepan, combine chocolate chips, butter, cream and corn syrup. Cook and stir over low until smooth. Remove from heat; stir in vanilla. Pour over caramel layer. Cool on wire rack. Refrigerate until hardens. Store in refrigerator.

To serve, let stand a room temperature 5 to 10 minutes before cutting into 1 inch squares.

Number Of Servings:
Number Of Servings:
6 1/2 dozen

 

 

 

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