Buttermilk Pecan Caramels
- 1 cup coarsely chopped toasted pecans
- 3/4 cup Darigold buttermilk
- 3/4 cups Darigold heavy cream
- 1-1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup light corn syrup
- 1/4 cup (1/2 stick) Darigold butter
- 1/4 teaspoon salt
- 1 teaspoon orange or vanilla extract
Line an 8-inch-square metal baking pan with aluminum foil; spray bottom and sides of foil with non-stick cooking spray. Spread pecans evenly over bottom of foil-lined pan; place pan on heat-proof surface and set aside. Combine buttermilk and cream in a measuring cup. Pour 3/4 cup of cream mixture into a heavy 5-quart saucepan, along with sugars, corn syrup, butter and salt; cook over medium heat, stirring constantly with a wooden spoon until sugar is completely dissolved (about 8 to 10 minutes). Stir in remaining cream mixture and cook, stirring constantly (about 15 to 17 minutes) until a candy thermometer registers 250°F. (firmball stage). Remove pan from heat and stir in extract. Immediately pour caramel over pecans; score top of caramel when partially cool (9 across by 6 down), making 54 pieces. Cool completely until firm. Grab edges of foil and lift caramel from pan. Cut caramel along score marks with a sharp, lightly oiled knife. Candy pieces will be approximately 1-1/2 X 1-inch. Wrap individual pieces in 3 x 3-inch squares of waxed paper or purchased candy wrappers, or layer between sheets of wax paper and place in an airtight container. Keep caramels at cool room temperature.
RECIPE YIELD/SERVING SIZE
Makes 54 pieces.
May be made up to 2 weeks ahead.