Walnut and Honey Caramels
Indulge in the rich, buttery decadence of Walnut and Honey Caramels—a gourmet treat that combines the nutty crunch of chopped walnuts with the subtle sweetness of golden honey. These homemade caramels, crafted with simple ingredients like unsalted butter, heavy cream, and a touch of vanilla, achieve the perfect balance of soft, chewy texture and deep, caramelized flavor. Cooked to perfection at the firm-ball stage, each caramel showcases a delightful blend of honeyed sweetness and a hint of salt to elevate its complexity. Perfect for gifting or savoring as a sweet snack, these artisanal caramels make a stunning addition to any dessert table. With just 40 minutes of effort and a handful of pantry staples, you can create these irresistible walnut-honey confections that are sure to impress.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Honey
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.75 cup Walnuts, chopped
Instructions
Prepare an 8x8-inch baking pan by lining it with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment with butter or non-stick spray.
In a medium-sized heavy-bottomed saucepan, melt the butter over medium heat.
Add the granulated sugar, honey, and heavy cream to the pan. Stir with a heat-resistant spatula or wooden spoon until the sugar begins to dissolve.
Attach a candy thermometer to the side of the pan, ensuring the tip does not touch the bottom. Allow the mixture to come to a boil, stirring occasionally.
Cook the caramel mixture until it reaches 245°F (118°C) on the candy thermometer, which is the firm-ball stage. This process will take about 10-15 minutes. Stir gently as needed to prevent burning.
Once the desired temperature is reached, remove the pan from the heat and immediately stir in the vanilla extract, salt, and chopped walnuts.
Quickly pour the caramel mixture into the prepared pan, spreading it evenly with a spatula if necessary.
Allow the caramel to cool at room temperature for about 2 hours, or until fully set.
Once set, use the parchment overhang to lift the caramel out of the pan. Place it on a cutting board and cut into 36 pieces using a sharp knife or kitchen scissors.
Wrap each caramel individually in squares of wax paper or parchment paper to prevent sticking. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.0 g | 221% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 310.8 g | 113% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 301.3 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
