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–+ servings
caramels topped with chopped walnuts on white parchment paper.

Walnut Caramels

Published by Kate
Homemade walnut caramels are a fun weekend baking project. They're perfect for gift giving, too!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 96 pieces
Calories 65 kcal

Ingredients
  

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup (2 sticks) unsalted butter
  • 2½ cups packed light brown sugar
  • 1 cup light corn syrup
  • ¼ teaspoon salt
  • ¾ cup finely chopped walnuts

Instructions
 

  • Place butter in a large pot, such as a saucepan or dutch oven. Place the pot over medium heat and allow butter to melt.
  • Add the brown sugar and salt, and stir thoroughly. Stir in the corn syrup and mix well.
  • Add the heavy cream and milk. Stir to incorporate.
  • Affix a candy thermometer onto the side of the pot. Cook the mixture over medium heat until the temperature reaches 250°F (and no higher). When reading the temperature, make sure the thermometer is not touching the sides or the bottom of the pot, which can cause an inaccurate reading.
  • While the caramel mixture is cooking, line a 13x9 inch pan with parchment paper. Spray the parchment paper with nonstick cooking spray, or grease it with butter.
  • Pour the caramel mixture into the pan lined with parchment paper. Sprinkle the chopped walnuts over the top. Allow to cool completely, about 1–2 hours.
  • To cut the caramels, remove the caramels from the pan using the parchment paper as a sling. Place the caramels on a cutting board and cut using a sharp knife. I cut 12 caramels from the long end and 8 caramels from the short end (96 caramels total). Wrap the caramels in wax paper if desired. Store in an airtight container at room temperature for up to one week.

Notes

It is very important that your thermometer is accurate. To test its accuracy, boil a pot of water. Place the thermometer probe into the still-boiling water to get a reading. It should read 212°F. If your thermometer reads higher or lower, adjust the caramel temperature accordingly. As an example, if your thermometer reads 210°F in the boiling water, cook the caramels to 248°F instead of 250°F. 
 

Nutrition

Calories: 65kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 9mgSodium: 12mgPotassium: 17mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword caramels
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