spiced pecan caramels

  • 1¼ cups (310ml) double thick cream
  • 2½ cups (550g) white (granulated) sugar
  • 100g unsalted butter, chopped
  • 2 teaspoons vanilla extract
  • 1 cup (350g) golden syrup
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 20 pecans
  1. Line a lightly greased 20cm square tin with non-stick baking paper. Place the cream, sugar, butter, vanilla and golden syrup in a large saucepan over high heat and cook, stirring occasionally, until the sugar is dissolved and the mixture comes to the boil. Reduce heat to medium, insert a sugar (candy) thermometer, and cook, without stirring, for about 9–15 minutes or until the temperature reaches 124°C (255°F) 
  2. Set aside to cool for 5 minutes. 
  3. Add the cloves and nutmeg and mix to combine. Carefully pour the hot caramel into the prepared tin. 
  4. Set aside to cool, at room temperature, for 20 minutes. 
  5. Top with the pecans and set aside to cool for 8 hours or overnight, or until firm. Slice to serve. Makes 20

Photography: Chris Court 

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