Equipment Needed
- Heavy-bottomed 4-quart saucepan or Dutch oven
- Candy thermometer (digital is best)
- 9×9 inch baking pan
- Parchment paper
- Wooden spoon or heatproof silicone spatula
- Sharp knife for cutting
- Small skillet for toasting nuts
Step-by-Step Instructions
My process always begins with thorough preparation, as caramel waits for no one. I generously butter my 9×9 pan and line it with parchment paper, leaving an overhang. Then, I toast my pecans in a dry skillet over medium heat until fragrant—about 5 minutes—and let them cool. In my heavy-bottomed pot, I combine the butter, granulated sugar, sweetened condensed milk, and corn syrup. I turn the heat to medium-low and stir constantly with a wooden spoon until the butter melts and the sugar dissolves completely. This initial patience is key; rushing with higher heat can cause the sugar to scorch before it even begins to cook.
Once the mixture is smooth and unified, I attach my candy thermometer to the side of the pot, making sure the tip is submerged but not touching the bottom. Now, I increase the heat to medium and bring the mixture to a steady boil. This is where the transformation happens. I stop stirring entirely and let it bubble away, only occasionally swirling the pot gently to ensure even cooking. I watch the thermometer like a hawk as the mixture darkens from a pale gold to a beautiful, deep amber. The smell shifts from simply sweet to rich, buttery, and complex.
The target temperature is 245°F (118°C), the firm ball stage. The moment the thermometer hits this magic number, I immediately remove the pot from the heat. Waiting even 30 seconds longer can take your caramels from perfect to rock-hard. I carefully stir in the vanilla extract (or vanilla bean seeds), which sizzles and fills the air with its iconic scent. Then, without delay, I pour the hot, molten caramel into my prepared pan. It’s thick and glorious. I quickly sprinkle the toasted pecans evenly over the top and gently press them in with my spatula.(See the next page below to continue…)