The Best Nut Caramel E-V-E-R

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THIS IS MY 100TH POST EVER AND IT’S ON CHRISTMAS EVE!

And my 100th post is one of the best candy recipes ever!

We make this every Christmas.  Actually my mom made it.  I’ve been eating it…

These caramels are buttery, have three types of nuts in them, and need to be cut super small, because otherwise you will just have a huge wad of caramel in your mouth.

Which isn’t necessarily a bad thing, but it is a little hard to chew.

I promise, they only take a few minutes to put together and they’re always everyone’s favorite.  Recipes that are super easy and that everyone loves=something you should make rn.

rn rn rn

*Recipe slightly adapted from Taste of Home*

Ingredients:

1 c. walnut halves

1 c. pecan halves

1 c. hazelnuts

1 tsp. butter

1 1/2 c. sugar

1 c. heavy whipping cream

1/2 c. light corn syrup

Place walnuts, pecans, and hazelnuts in a single layer on a baking sheet and bake at 350*F until you smell the nuts, and they are toasty brown.  Cool.  Line an 8 in. square pan with foil, and grease with butter.  Set aside.

In a heavy saucepan, combine sugar, cream, and corn syrup.  Bring to a boil over medium heat, stirring constantly.  Stir in toasted nuts.  Cook, without stirring until candy thermometer reads 238* (soft-ball stage).  Remove from heat.  Stir with a wooden spoon until creamy and thickened.  Quickly spread into prepared pan; cool.  Cover, refrigerate for 8 hours or more.  Lift candy out using the foil.  Discard foil.  Cut into little squares.  Place in mini cupcake liners to keep from sticking.  Keep in an airtight container.

Makes about 2 lbs.

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Thanks for reading my 100th post ♥

XO Sara

(2nd) Song of the Day: Little Drummer Boy–Josh Groban

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