Best 3 Caramel Nut Candy Recipes

CARAMEL-NUT CANDY BARS

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a microwave, melt milk chocolate chips and shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Spread half of the mixture into prepared pan. Refrigerate for 15 minutes or until firm. Set remaining chocolate mixture aside., In a large microwave-safe bowl, melt the caramels, water and remaining butter; stir until smooth. Stir in pecans. Spread over chocolate layer., Heat reserved chocolate mixture if necessary to achieve spreading consistency; spread over caramel layer. Cover and refrigerate for 1 hour or until firm. , Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-1/2-in. x 1-in. bars. Store in the refrigerator.,

CARAMEL NUT CANDY

Steps:

• Place caramels, butter and cream in a 2-qt. microwave-safe dish. Microwave, uncovered, on medium for 1 minute; stir. Microwave 1-2 minutes more, stirring every minute, until smooth. Stir in sugar until smooth. Add peanuts. Gently fold in marshmallows. , Sprinkle coconut in a 10-in. x 5-in. strip onto two sheets of waxed paper; spoon caramel mixture down the center of coconut. Using the waxed paper, coat caramel with coconut and roll into two 10-in. logs. Discard waxed paper. Wrap logs in plastic wrap and chill for 4 hours. Remove plastic wrap. Cut logs into 1/2-in. slices. Store in airtight container in the refrigerator.

CARAMEL NUT CANDY

Steps:

• 1. In a 3 quart saucepan combine sugar, brown sugar and syrup. Cook rapidly over medium high heat until candy thermometer reaches 242 degrees or firm ball stage
• 2. Add butter and evaporated milk gradually, so that mixture does not stop boiling at any time. Cook over medium heat until mixture reaches 242 degrees or firm ball scale, stirring constantly, about 25 minutes.
• 3. Remove from heat. Add vanilla and nuts. Combine well. Let stand until mixture stops bubbling. Pour into buttered 8 or 9 inch square pan.
• 4. Cool at room temperature, then chill in refrigerator until caramel hardens.
• 5. When caramel is ready to cut, set pan in warm water to loosen from bottom and sides of pan. Turn into cutting board. Cut into small squares with a sharp knife, using a saw-like motion. Makes 2 pounds.