Good day all! It’s been a wonderful day here at the house. All day I’ve been playing in the kitchen while cheesy ABC Family Christmas movies (a little vice of mine) have been playing in the background. I have two loaves of Portuguese Sweet Bread rising on the counter, taking their sweet little time. That recipe, found in Bread Baker’s Apprentice, takes all day! It might be ready by 6 or 7pm. The caramels, however, are fully cooled and ready for chewing! And very chewy they are!
I started with a basic caramel recipe and added toasted coconut and pecans, giving the caramels a bit more texture and flavor. Here they are!
Coconut Pecan Salted Caramels
- 2 cups sugar
- 1 cup light corn syrup
- 2 cups heavy cream, divided
- 1 cup butter, cubed
- 1 teaspoon vanilla
- 1 cup shredded toasted coconut
- 1 cup pecans, chopped
- Sea salt for the top (optional, but delicious)
First, toast the coconut in a frying pan over medium heat, stirring frequently, until the flakes begin to turn golden. Remove from heat. Next, toast the pecans until aromatic, stirring frequently so they don’t burn. Set aside.
Prepare a 9×13 pan by lining with wax paper. Butter the paper.
In a large pot, combine the sugar, corn syrup and heavy cream. Bring to a boil over medium heat, stirring frequently. Add the remaining cream slowly, being careful of the steam. Using a candy thermometer clipped to the pan, cook until sugar reaches 250° F (hard-ball stage), stirring occasionally. Remove from heat and add butter and vanilla. Add coconut and pecans. Pour into prepared pan and let set several hours until firm enough to cut. When ready to cut, remove the wax paper from the pan and cut into 1 inch squares. Sprinkle sea salt on top if you like! It cuts the sweetness a bit.
If I were not completely depleted of chocolate, I would have tempered some to enrobe these! If you have chocolate, by all means, cover them in it! Happy Thanksgiving, everyone! If you’re at my house this year, you’ll probably get a taste of these!