Pumpkin Spice Pecan Caramel
Robustly flavorful pumpkin spice caramel studded with pecans.
Equipment
- heavy duty thick bottomed pot 8 quart minimum
- high heat spatula or wooden spoon
Ingredients
Milk base for Caramel
- 680 grams evaporated milk 2 full 12 ounce cans
- 113 grams unsalted butter 1 stick
- 360 grams heavy cream fill up one of the 12 ounce evaporated milk cans
- 3 grams baking soda
- 4 grams salt
- 3 grams soy or sunflower lecithin
Sugars for Caramel
- 500 grams white sugar
- 600 grams corn syrup
Finishing Ingredients
- 100 grams molasses
- 28 grams pumpkin spice
- 250 grams pecan halves
Instructions
- Line a 12 x 17" sheet pan with parchment paper, leaving enough on the sides to be able to lift the entire pan of caramel out of the pan. Set aside.
- In your heavy duty pot, combine evaporated milk, butter, heavy cream, baking soda, salt, and lecithin. Turn heat to medium.
- Stirring constantly, bring mix to 180F. When you reach 180F, turn off heat and let liquid mix sit undisturbed for 20 minutes.
- While the liquids are resting combine molasses and pumpkin spice. Stir the pumpkin spice into the molasses until it is dissolved. Set aside.
- Once your liquids have rested for 20 minutes, add in sugar and corn syrup. Turn heat to medium and bring it to a boil. After your caramel beings to boil, you may increase heat to medium high. Stir the entire time this is cooking.
- When caramel reaches 240F, add in molasses and pumpkin spice mix. The temperature will drop. Bring the temperature back up to 242F.
- When the temperature reaches 242F, turn off heat and stir in pecans. Pour caramel on prepared lined sheet pan.
- Let caramel cool for a minimum of 4 hours before making nougat to layer on top. If you are only making the caramel, cover with parchment and foil after 30 minutes. Cool overnight before cutting.
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