Caramels with Chocolate and Pecans

Caramels with Chocolate and Pecans

Several years ago my sister Alli brought to my attention a wonderful recipe for caramels that didn’t require the individual pieces of candy to be wrapped. Besides saving time (which let’s face it, is a blessing this time of year) this caramel recipe was also laden with chocolate and pecan pieces. Yum. Seriously, these are so ridiculously delicious. I made a batch last week using my standard caramel recipe and we could hardly keep our hands off of them! The chocolate and pecan pieces coat the bottom and top of the caramels making them more compatible for serving on a platter instead of being wrapped individually. A good idea, yes?

If you are a homemade caramel fan, give these a try. They would be perfect to take to a holiday party or wrapped on a pretty plate to give to your neighbors.


Looking for a collection of holiday treats? Click HERE to see 40 Christmas Treat Recipes.


Caramels with Chocolate and Pecans

Time: 30 minutes + 4 hours to set up
Yield: 1 (9×13) pan
Recipe adapted from Taste of Home

***NOTE: These caramels will keep well, in a sealed container for 1-2 weeks. ***

1 C pecans, chopped
2 C milk chocolate chips
1 C butter (I use salted)
2 C brown sugar
1 C corn syrup
1 (14 ounce) can sweetened condensed milk
1 tsp vanilla



1. Line a 9×13 pan with tin foil. Spray it generously with cooking spray. Really douse it, guys. You don’t want the caramel to stick.


2. Chop 1 cup of pecans. Heat a medium-sized skillet over medium high heat. Add the nuts and toast them for about 3-4 minutes or until they change slightly in color and start to smell fragrant and wonderful.


3. Sprinkle half of the pecans over the tin foil. Sprinkle 1 C milk chocolate chips over the nuts and set the pan aside.


4. Grab a heavy sauce pan and place a candy thermometer in it. I love this thermometer from Pampered Chef. It’s super durable and reads more accurately than any I have had in the past.


5. Turn the heat to medium high. (I like to keep mine closer to high than to medium). Place 1 C butter in the pan and allow it to melt.


Add 2 C brown sugar,


1 can sweetened condensed milk,


and 1 C corn syrup. Stir it all together with a wooden spoon.


6. Now, bring the mixture to a boil and keep stirring constantly. You want to cook the caramel to 235-240 degrees. Depending on how high you keep the temperature, this can take from 10-20 minutes.


7. I like to keep a small bowl of ice water and a spoon next to the stove top while I am stirring. When the caramel hits 230 degrees, dip the spoon in the caramel and then in the ice water for 10 seconds or so. Press your finger into the caramel. If your finger indentation stays put, the caramel is done.


8. Remove the pan from the heat and add 1 tsp vanilla. Stir to combine.


9. Pour the caramel into the pan, making sure to cover all of the chocolate and pecans.


Like this!


10. Sprinkle the remaining pecans and 1 C milk chocolate chips over the caramel.


11. Allow the candy to set up for at least 4 hours.


12. Using the edges of the tin foil, lift the caramel from the pan and slice it into small squares with a sharp knife. I sprayed my knife with a bit of cooking spray and that made the cutting much easier.

Caramels with Chocolate and Pecans Jamie Cooks It Up!

13. Spray a pretty platter or serving tray with cooking spray (just in case some of the gooey caramel has seeped through the chocolate/pecan layer). Place the caramel pieces on top.

Caramels with Chocolate and Pecans from Jamie Cooks It Up!

Serve and enjoy!


Post a comment!


  1. 1
    Debbie Kaiser
    December 8, 2014 at 11:07 am

    These look wonderful! How long can they be stored airtight?

    • 2
      December 8, 2014 at 5:41 pm

      Thanks for your question! These will keep well for 1-2 weeks.
      Best of luck!

  2. 3
    December 9, 2014 at 3:35 pm

    Looks wonderful! Would walnuts work instead of pecans?

  3. 4
    December 14, 2014 at 3:54 pm

    Are these chewy or hard?

    • 5
      December 15, 2014 at 8:58 am

      They should come out chewy. If you happen to cook your caramel for too long they will be hard. But if you stick to the 235-240 range they should be nice and chewy.
      Good luck!

  4. 6
    December 15, 2014 at 9:59 am

    I make caramels – very similar recipe – and use a pizza cutter for cutting them – works like a champ. 🙂

  5. 7
    December 21, 2014 at 3:02 pm

    If you want a thick caramel sauce, can one just cook to a lower temp with this recipe? (never made caramel before)

  6. 8
    January 8, 2015 at 11:10 pm

    Have made these twice now, the first time exactly as written and the second time just with nuts (walnuts and almonds) and my husband loves them!! two thumbs up.

  7. 9
    January 30, 2015 at 9:09 am

    These look so good! I had seen the original recipe in a magazine and I think your adaptation would work much better and be easier to serve. Thanks for sharing it! I hope to try these for Valentine’s Day.

  8. 10
    November 28, 2018 at 9:23 am

    I can wait to try! You mentioned a 9×13 pan but in the pictures it looks like a square 8×8 or 9×9 pan?

    • 11
      December 2, 2018 at 7:00 am

      Hi Rene,
      Thanks for your question. I use a 9×13 for this recipe.
      Best of luck, hope it turns out great!

  9. 12
    December 1, 2018 at 4:51 pm

    I made these today and it’s been over 4 hrs and it’s not setting did I do something wrong? I followed the recipe exactly.

    • 13
      December 2, 2018 at 6:59 am

      I’m hoping your caramel has set by now. 🙂 If not, it usually means that you didn’t cook it long enough.
      Hope this helps!

  10. 14
    December 22, 2018 at 1:50 am

    Can you make these without the nuts for those with allergies?

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