Caramel Pecan Bonbons – a delicious recipe with heavy cream, unsalted butter, salt, sugar, corn syrup, water. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Chop 3/4 of the pecans and toast in a 400 degree F oven for 6 minutes. Line a 9x9 tray in parchment paper. Place a layer of store-bought waffle cookies on the bottom and sprinkle toasted pecans over this evenly.
2
In a heavy large pot combine everything except the vanilla, stir. Bring to a boil and continue to cook stirring occasionally. Using a candy thermometer, remove from heat when the thermometer registers 330 degrees F. Quickly add vanilla, stir and pour over pecans and cookies in your prepared tray.
3
Allow to cool and set (about an hour and a half) before cutting into desired shapes.
4
Melt chocolate and dip each piece, coating only the bottom and sides, leaving the top exposed. Adorn each piece with a whole toasted pecan, using a dap of chocolate as 'glue.'.
1060
kcal
Calories
72
g
Fat
104
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 cup heavy cream, 4 tablespoons unsalted butter, 1/4 teaspoon salt, 1 1/2 cups granulated sugar, and more.
Yes, Caramel Pecan Bonbons falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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