Caramels - Pear Cinnamon Pecan
How to make pear cinnamon pecan caramels
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.
Nutrition
Calories: 141kcalCarbohydrates: 24gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 8mgSodium: 68mgPotassium: 26mgFiber: 0.3gSugar: 16gVitamin A: 104IUVitamin C: 0.1mgCalcium: 7mgIron: 0.2mg
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