Best 11 Caramel Dipped Pecans Recipes

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Are you looking for a delightful treat to satisfy your sweet tooth? Look no further than caramel-dipped pecans! These crunchy and addictive snacks are the perfect balance of sweet, buttery, and nutty flavors. Whether you're a seasoned baker looking to impress your friends and family or a beginner cook seeking an easy and impressive dessert, caramel-dipped pecans are sure to tantalize your taste buds and leave you craving more. Let's dive into the world of caramel-dipped pecans and explore the various recipes and techniques that will help you create this delectable treat.

Let's cook with our recipes!

CARAMEL PECANS



Caramel Pecans image

"Make a pot of coffee or fix a drink, this takes a while! It's worth it though-this recipe is a family favorite and we always get requests for gifts of these chewy caramels." Darrell Brown, Lincoln, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4-1/4 pounds.

Number Of Ingredients 7

2 teaspoons plus 1 cup butter, divided
1-1/4 cups sugar
1-1/4 cups packed brown sugar
1 cup dark corn syrup
2 cups heavy whipping cream, divided
2 pounds chopped pecans
1 teaspoon vanilla extract

Steps:

  • Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CARAMEL PECAN CHEESE DIP



Caramel Pecan Cheese Dip image

I found this on a Keebler coupon/recipe pamphlet at our local Weis grocery store and I wanted to post it for safe keeping (and so I could make it for New Years Eve).

Provided by PSU Lioness

Categories     Apple

Time 10m

Yield 28 serving(s)

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1/4 cup caramel ice cream topping
1/2 cup pecans, chopped and toasted (instructions below)
1 cup tart apple, chopped
1 cup frozen non-dairy topping, thawed (Cool Whip)
keebler Wheatables crackers (for serving)

Steps:

  • TOASTING PECANS:.
  • Spread evenly on baking sheet. Bake at 350 for 5-10 minutes or until light golden brown, stirring once or twice.
  • TO MAKE DIP:.
  • In medium bowl, stir together cream cheese and ice cream topping.
  • Stir in pecans.
  • Fold in apple and whipped topping.
  • Serve with crackers.

Nutrition Facts : Calories 59.4, Fat 4.9, SaturatedFat 2.3, Cholesterol 9, Sodium 37, Carbohydrate 3.8, Fiber 0.3, Sugar 1.4, Protein 0.8

CARAMEL PECANS



Caramel Pecans image

My favorite part of the caramel roll is the pecans on top so I created this recipe by combining a couple of different recipes to curb my craving. I'm not a huge fan of sweet rolls so this gives me what I want without wasting the rolls. I will often half this because it gives me plenty since they are addicting!

Provided by MinnMomof2

Categories     Lunch/Snacks

Time 53m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 4

3 cups pecan halves
1/2 cup butter or 1/2 cup margarine
1 1/2 cups packed light brown sugar
4 tablespoons corn syrup

Steps:

  • Preheat oven to 250°F.
  • Pour pecan halves into greased 9x13" pan and place into oven for 5 minutes.
  • Melt butter in medium saucepan over medium heat.
  • Stir in brown sugar and corn syrup and cook until sugar is dissolved (this takes at least 3-4 minutes).
  • Remove pecans from oven and pour into saucepan/caramel mixture.
  • Stir to coat and pour back into 9x13" pan.
  • Place back into oven for 45-60 minutes stirring every 15 minutes or so.
  • Remove pan and spread pecans onto parchment paper or silpat (I've used wax paper but it sticks at times-if it does put in fridge and remove when cold).
  • Separate pecans as they cool (2 forks work well).
  • I often HALF this because I can't keep out of them!

Nutrition Facts : Calories 1080.9, Fat 76.5, SaturatedFat 19.2, Cholesterol 61, Sodium 196, Carbohydrate 105, Fiber 7.1, Sugar 87.3, Protein 7

CARAMEL-DIPPED PECANS



Caramel-Dipped Pecans image

Use these nuts to decorate a chocolate or caramel tart.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 24

Number Of Ingredients 4

24 pecan halves
3 cups sugar
3/4 cup water
1 teaspoon cream of tartar

Steps:

  • Gently insert an 8-inch wooden skewer into each pecan. Set aside.
  • Prepare an ice bath, and set aside. Combine the sugar, water, and cream of tartar in a medium saucepan, and bring to a boil over medium-high heat. Wash down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. Cook, without stirring, until the mixture begins to brown. Gently swirl the pan to color evenly. Remove from heat when caramel is a rich amber color, and place pan in ice bath for 5 seconds to stop the cooking.
  • Allow caramel to sit, until slightly thickened, for about 15 minutes. (To test: Dip a wooden spoon into the caramel, and lift it several inches over the pan; if a drip slowly forms and then hardens, the caramel is ready.) When caramel is ready, dip pecans, lifting up and swirling slightly to fully coat. Hold skewer over the pan to allow the drip to lengthen and slightly harden, about 1 minute. If necessary, use a pair of scissors to cut the drip from the caramel remaining in the pan. Place skewers on an inverted baking sheet lined with waxed paper, and allow the caramel to completely harden, about 5 minutes. If desired, stand skewers upright in flower foam or a heavy container until ready to serve. Gently remove skewers before serving.

CHOCOLATE SILK NAPOLEON WITH VANILLA ANGLAISE AND CARAMEL DIPPED PECANS



Chocolate Silk Napoleon with Vanilla Anglaise and Caramel Dipped Pecans image

Provided by Bobby Flay

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 21

4 sheets phyllo
8 tablespoons softened butter
1/2 cup granulated sugar
1/2 cup finely chopped pecans
Chocolate Silk, recipe follows
Vanilla Anglaise, recipe follows
Caramelized Pecans, recipe follows
2 cups milk
2 cups heavy cream
14 ounces granulated sugar, divided
1 pound (58 percent cocoa) chocolate, finely chopped
8 egg yolks
2 teaspoons vanilla extract
Pinch salt
4 tablespoons cocoa powder
14 ounces unsalted butter, at room temperature
1 cup milk
1 cup heavy cream
1/2 vanilla bean, split
1/2 cup sugar
4 large egg yolks

Steps:

  • Preheat oven to 375 degrees F. Lay 2 sheets of the phyllo on a flat surface and brush each with 2 tablespoons of the butter. Sprinkle 2 tablespoons of sugar over each. Top each with another sheet of phyllo, brush with butter, and sprinkle each with 2 tablespoons of sugar and 4 tablespoons of pecans.
  • Cut out 6 (5-inch) triangles from each sheet and place on a baking sheet lined with parchment paper. Place another sheet of parchment on top of the triangles and top the parchment with another sheet pan. Bake until golden brown. Remove from oven and cool on a baking rack.
  • When the phyllo has cooled make 4 (3-layer) napoleons starting with a layer of phyllo then a layer of Chocolate Silk then another phyllo and end with a layer of phyllo. Spoon some of the Vanilla Anglaise onto a large dessert plate. Place the napoleon on top and garnish with Caramelized Pecans.
  • Preheat oven to 300 degrees F. Bring milk and cream with 1/2 of the sugar to a boil.
  • Place chocolate in a large bowl and pour the hot milk mixture over. Let sit for 1 minute then whisk until smooth.
  • Whisk the yolks, remaining sugar, vanilla, and salt together. Sift in the cocoa powder and whisk until smooth. Combine milk and egg mixture, and whisk in the butter. Strain through a fine mesh strainer.
  • Pour into a half sheet pan and bake, covered with aluminum foil, until just set. Refrigerate until cold. Cut into 8 (5-inch) triangles.
  • Heat milk, cream, vanilla bean in a medium saucepan. Whisk together sugar and eggs to the ribbon stage. Slowly whisk in the hot milk and return mixture to the pan. Cook over low heat until the mixture coats the back of a spoon.
  • Strain the mixture into a bowl set into a larger bowl of ice water and stir until cold.
  • Caramelized Pecans: 1 cup granulated sugar 1/4 cup water 8 whole pecans 1 pound butter in its wrapper
  • Place sugar and water in a small saucepan and cook to the mixture reaches the hard crack stage (300 degrees F) on a candy thermometer.
  • Skewer the pecans onto a wooden skewer and dip into the caramel. Place the skewers into the butter sideways and let the caramel drip onto a plate. Let the caramel harden and snip off with scissors leaving a 1-inch piece of caramel hanging from the pecan.

CARAMEL PECAN DIAMONDS



Caramel Pecan Diamonds image

Provided by Food Network

Categories     dessert

Number Of Ingredients 13

2 cups flour
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1 stick cold, unsalted butter
2 large eggs
2/3 cup light corn syrup
1 1/4 cups light brown sugar
1/2 stick unsalted butter
1/2 cup heavy cream
2 teaspoons vanilla extract
1 tablespoon dark rum
4 cups chopped pecans

Steps:

  • For the dough, combine the dry ingredients in a mixing bowl and stir well to mix. Cut the butter into 8 to 10 pieces and add to the dry ingredients. Rub the butter in finely; be careful that the mixture remains cool and powdery. Beat the eggs lightly and stir them into the dough with a fork. Continue stirring until the dough masses together. Remove the dough to a floured surface and knead lightly, until the dough is smooth. Form the dough into a rectangle about 1-inch thick and wrap in plastic. Chill the dough until it is firm, about 1 hour.
  • Butter a 10 x 15-inch jelly roll pan. Roll the dough to a rectangle about 12 x 17 inches. Roll the dough onto the rolling pin, then unroll it into the pan. Press the dough well into the bottom and sides of the pan and fold the excess dough into the pan. Make a high fluted edge around the edge of the pan. Chill the dough-lined pan while preparing the filling.
  • Preheat the oven to 350 degrees F. Combine the corn syrup and sugar in a saucepan and mix well. Place on medium heat and stir occasionally, until the syrup comes to a boil. At the boil, add the butter and cream and return to a boil. Simmer the mixture for 3 minutes, stirring occasionally. Remove from heat and stir in the vanilla and rum.
  • Place the chopped pecans in a heatproof mixing bowl. Pour the cooked syrup over the pecans and stir well to mix. Pour the filling on the dough in the pan and spread it evenly with a metal spatula.
  • Bake the pastry on the lowest rack of the oven for about 30 minutes. Turn the pan occasionally to make sure that the dough and the filling bake evenly. Remove the pan from the oven and cool it on a rack to room temperature. Wrap the pan in plastic wrap and chill overnight.
  • To unmold the pastry, run a small, sharp knife between the crust and the sides of the pan. Place the pan on low heat for a few seconds to loosen the pastry. Place a cookie sheet on the top and invert. Remove the pan in which the pastry baked and replace it with a cutting board. Invert, remove the cookie sheet and trim away the edges of the pastry.
  • Cut the pastry into 1 1/2- inch diamonds.

PECAN CARMEL CLUSTERS



Pecan Carmel Clusters image

Chocolate candy that tastes great!

Provided by Barbara

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 50m

Yield 54

Number Of Ingredients 5

1 (14 ounce) package individually wrapped caramels, unwrapped
3 tablespoons butter
2 tablespoons water
2 cups chopped pecans
1 pound dark chocolate, broken into small pieces

Steps:

  • Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
  • Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
  • Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.

Nutrition Facts : Calories 103.3 calories, Carbohydrate 11.8 g, Cholesterol 2.2 mg, Fat 6.6 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 24.5 mg, Sugar 4.9 g

MARY'S SALTED CARAMEL-PECAN BARS



Mary's Salted Caramel-Pecan Bars image

My daughter Mary and I love to cook and we love pecan pie. This year we wanted to try something other than the traditional pies for Thanksgiving. This turned out so good we wanted to share it with everyone.

Provided by Don

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h

Yield 24

Number Of Ingredients 8

cooking spray
1 cup chopped pecans
12 whole graham crackers
1 cup firmly packed brown sugar
¾ cup butter, melted
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
¼ teaspoon kosher salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with aluminum foil; spray with cooking spray.
  • Arrange pecans in a single layer in a shallow pan.
  • Bake in the preheated oven, stirring halfway through, until pecans are toasted and fragrant, 10 to 12 minutes.
  • Arrange graham crackers in a single layer on the prepared jelly roll pan.
  • Combine brown sugar, butter, and cream in a heavy saucepan; bring to a boil, stirring occasionally, until sugar is dissolved, about 5 minutes.. Remove from heat and stir in vanilla extract. Fold in pecans. Pour pecan mixture over graham crackers, spreading to coat.
  • Bake in the preheated oven until topping is bubbling, 10 to 11 minutes. Remove from oven and immediately sprinkle with salt. Transfer coated crackers and aluminum foil to a wire rack to cool, about 30 minutes. Break into bars.

Nutrition Facts : Calories 149.5 calories, Carbohydrate 15 g, Cholesterol 16.1 mg, Fat 10 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 4.2 g, Sodium 106 mg, Sugar 11.3 g

CHOCOLATE PECAN CARAMELS



Chocolate Pecan Caramels image

I haven't missed a year making this candy for the holidays since a friend gave me the recipe in 1964! It is made like a pan of upside-down bars and tastes like my favorite caramel pecan candies. We are natives of the Lone Star State who moved to Ohio when my husband was transferred several years ago. -June Humphrey, Strongsville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6-3/4 dozen (1-1/2 pounds).

Number Of Ingredients 8

1 tablespoon plus 1 cup butter, softened, divided
1-1/2 cups coarsely chopped pecans, toasted
1 cup semisweet chocolate chips
2 cups packed brown sugar
1 cup light corn syrup
1/4 cup water
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract

Steps:

  • Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. , In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Nutrition Facts : Calories 190 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 76mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

CARAMEL PECAN CAKES



Caramel Pecan Cakes image

Provided by Monica Segovia-Welsh

Yield Makes 8 individual cakes

Number Of Ingredients 17

For caramel:
2 cups sugar
1 1/2 cups water, divided
For cake:
1/2 cup pecans
1/2 stick unsalted butter, melted
1 large egg, lightly beaten
1/3 cup heavy cream
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup packed brown sugar
Equipment:
8 (6-ounces) ramekins
Accompaniment:
five-spice ice cream and poached tangerine slices

Steps:

  • Make caramel:
  • Bring sugar and 1/2 cup water to a boil in a 12-inch heavy skillet over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals on side of skillet with a pastry brush dipped in cold water. Boil, without stirring, swirling skillet occasionally so caramel colors evenly, until dark amber. Remove from heat and carefully stir in remaining cup water (mixture will steam vigorously and may stiffen). Return to a boil and stir until caramel has completely dissolved. If necessary, simmer until just syrupy, 1 to 3 minutes. Cool to room temperature.
  • Toast pecans for cake:
  • Preheat oven to 350°F with rack in middle.
  • Toast pecans in a 4-sided sheet pan in oven until fragrant and a shade darker, 8 to 10 minutes. Cool and coarsely chop.
  • Make cake:
  • Put 2/3 cup cooled caramel syrup in a bowl (save remainder to use as sauce) and add butter, egg, and cream, whisking well after each addition.
  • Sift together flour, baking soda, salt, and sugars into a large bowl. Make a well in center, then add caramel mixture and gradually whisk in dry ingredients until smooth. Fold in pecans. Chill, covered, until cold (or 12 to 24 hours for best results).
  • Preheat oven to 325°F with rack in middle.
  • Butter and lightly flour ramekins, then cut out and fit a round of parchment paper in bottom of each. Arrange in a 4-sided sheet pan.
  • Divide batter among ramekins (about 1/4 cup each; batter will be stiff). Bake until cakes just spring back when lightly pressed, 30 to 35 minutes. Cool cakes to warm. Reheat remaining caramel. Invert cakes onto plates, then peel off parchment and spoon some of caramel on top.

CHOCOLATE-CARAMEL PECAN CLUSTERS



Chocolate-Caramel Pecan Clusters image

Sweet, chewy and crunchy, all at the same time -- these bite-size treats go perfectly with a cup of coffee after a meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Yield Makes 1 dozen

Number Of Ingredients 3

1 cup pecan halves (3 1/4 ounces)
12 soft caramel-candy cubes
1 1/2 ounces bittersweet chocolate, broken into 12 pieces (1/2 inch each)

Steps:

  • Preheat oven to 350 degrees. Arrange pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Remove from oven (leave oven on); set aside 36 pecans on baking sheet. Finely chop remaining pecans (for about 1/4 cup); set aside.
  • When pecans are cool enough to handle, make 12 clusters by arranging 2 pecans vertically, side by side, below 1 pecan placed horizontally. Gently flatten each caramel; place 1 on top of each cluster. Bake clusters 5 minutes. Remove from oven (leave oven on).
  • Place 1 piece of chocolate on top of each cluster. Return to oven; bake until chocolate begins to melt, 1 to 2 minutes. Remove from oven. With the back of a spoon, gently spread chocolate over caramel without completely covering it.
  • Sprinkle clusters with reserved chopped pecans. Refrigerate until set, about 15 minutes. Bring to room temperature before serving.

Tips:

  • Use fresh pecans for the best flavor and texture.
  • Be careful not to overheat the caramel, or it will burn.
  • Work quickly to dip the pecans in the caramel, as it will harden quickly.
  • Place the dipped pecans on a parchment paper-lined baking sheet to prevent them from sticking.
  • Let the pecans cool completely before storing them in an airtight container.

Conclusion:

Caramel-dipped pecans are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a sweet and crunchy snack that everyone will love. Whether you are looking for a holiday gift or a simple treat to enjoy at home, caramel-dipped pecans are sure to be a hit.

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