If you’ve never tried pear cinnamon caramels before, you’re in for something special. These little squares of buttery caramel are cooked to perfection, then swirled with warm cinnamon, sweet pear flavor, and a handful of crunchy pecans. Once cooled, they’re cut into bite-sized pieces and wrapped in cello—making them just as giftable as they are snackable. It’s a cozy, slightly unexpected twist on classic caramel that feels both elegant and nostalgic, and I promise you’ll want to keep a stash hidden just for yourself.
When it comes to homemade candy, caramels always have a bit of a “special occasion” feel. They show up at bake sales, tucked into holiday tins, and handed out as gifts to neighbors and teachers. This pear cinnamon version leans into the flavors of fall—juicy pear, warm spice, and toasted pecans—making them especially perfect for autumn gatherings, Thanksgiving dessert tables, and even Christmas candy platters. They’re also a beautiful edible gift: wrap each piece in cello and you’ve got a treat that looks straight from a fancy confectioner’s shop.
Looking for more caramel recipes? Try these pumpkin spice caramels or vanilla cream caramels.
Ingredients
Base Caramel
- evaporated milk
- heavy cream
- sugar
- corn syrup
- salt
- butter
- vanilla bean paste
Pear Cinnamon Caramel Additions
- pear flavor paste
- pecan halves and pieces
- cinnamon
- brown sugar
How to Split Caramel Bases
Why You’ll Love These Pear Cinnamon Caramels
- Pear adds a delicate fruitiness that keeps caramel from feeling too heavy.
- Cinnamon gives cozy spice notes (and ties it to fall).
- Pecans add crunch and warmth, balancing the smooth caramel.
Equipment
- Spatula ( I LOVE this high heat one)
- Thick-bottomed pot
- Candy thermometer
- 9 x 13" sheet pan
- Parchment paper
Storage
Store wrapped caramel pieces in an airtight container at room temperature.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Caramels - Pear Cinnamon Pecan
Equipment
- thick bottomed pot
Ingredients
Base Caramel
- 2 14 ounce cans evaporated milk
- 8 ounces heavy cream
- 3 cups sugar
- 1 ¾ cups glucose syrup
- 1 teaspoon salt
- 1 stick butter
- 1 tablespoon vanilla bean paste
Pear Cinnamon Caramel Additions
- 3 tablespoons pear flavor paste
- 2 cup pecan halves and pieces
- 2 tablespoon cinnamon
- 2 tablespoon brown sugar
Instructions
Prep your final pots and pans
- Line two 8" x 6" sheet pans with parchment paper. Set aside
- Lightly grease two medium sized bowls. Set aside. These will be used to mix in flavors and nuts into the caramel.
Make the base caramel
- In a heavy duty, thick bottomed pot, combine evaporated milk, heavy cream, sugar, glucose syrup, salt, and butter. Cook over medium high heat until temperature reaches 242F.
- Turn off heat. Stir in vanilla bean paste.
- Divide the caramel evenly between the two medium sized greased bowls.
Pear Cinnamon Pecan Caramel
- Mix together brown sugar and cinnamon.
- Mix in pear flavor paste, pecans, and cinnamon mix. Pour in prepared sheet pan. When cool to the touch, cover with additional parchment paper. Let rest for 12 hours before cutting into desired size. Wrap pieces in cello candy wrappers, parchment paper, or wax paper. Can also be dipped in chocolate.
Did you make this recipe? Let me know!