I come back to this recipe again and again because:
It makes a big batch—perfect for gifting or parties.
The texture is smooth and soft with a slight chew.
The toasted pecans add depth and crunch.
The vanilla and sea salt take them from ordinary to gourmet.
They’re a great make-ahead treat and keep well for days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups heavy cream (also labeled as heavy whipping cream)
4 cups sugar
¾ cup unsalted butter
2 cups light corn syrup
1 tablespoon vanilla extract or vanilla bean paste
1 tablespoon coarse sea salt
1½ cups chopped pecans, toasted
Additional coarse sea salt for garnish
Directions
Prep the Pan and Pecans I line a large jelly roll pan with parchment paper, leaving extra overhang to lift the caramel slab later. While the caramel is cooking, I toast the chopped pecans at 300°F for 3–5 minutes until fragrant, then set them aside.
Start the Caramel In a large (at least 6-quart) heavy-bottomed stockpot, I combine cream, sugar, butter, and corn syrup. I bring it to a boil, stirring often to prevent bubbling over.
Cook to Temperature I cook the mixture over medium-high heat, stirring occasionally, until it reaches 245°F to 248°F using a reliable candy thermometer. This process can take up to 2 hours, so I usually settle in with a stool in the kitchen to monitor it closely.
Add Flavor and Pour Once the mixture hits 245°F, I remove it from the heat and stir in the vanilla and sea salt. Then, I immediately pour it into the prepared pan, spreading it evenly.
Top with Pecans and Salt While the caramel is still hot, I sprinkle on the toasted pecans and a little extra sea salt. I gently press the pecans into the surface if needed so they stick.
Cool and Set I let the caramel cool in a safe place at room temperature for 8 hours (or overnight). I loosely cover the pan with foil during this time to keep it clean but allow airflow.
Cut and Wrap Once fully cooled and set, I lift the caramel slab out using the parchment. I peel back the paper and cut the caramels into squares or rectangles with a sharp knife. Then I wrap each piece in parchment or cello wrappers and store them in an airtight container.
Servings and timing
Yield: About 80 pieces Prep Time: 5 minutes Cook Time: 1 hour (plus up to 2 hours to reach temp) Cooling Time: 8 hours Total Time: About 9 hours including cooling
Variations
Chocolate Swirl: I drizzle melted dark chocolate over the caramel before topping with pecans for a layered treat.
Bourbon Kick: I stir in 1 tablespoon of bourbon with the vanilla for a deeper, adult flavor.
Maple-Pecan Caramels: I replace part of the corn syrup with real maple syrup for a warm, rich flavor.
Storage/reheating
I store the wrapped caramels in an airtight container at room temperature for up to 2 weeks. There’s no need to refrigerate them, but I do keep them in a cool, dry spot to prevent melting or sticking.
These caramels don’t need reheating, but if they get too firm, I let them sit at room temperature before eating.
FAQs
Why do I need such a big pot?
The caramel mixture boils up dramatically as it cooks. I always use at least a 6-quart pot to avoid overflow and mess.
Can I use table salt instead of coarse sea salt?
I don’t recommend it. Coarse sea salt adds texture and a gentler saltiness. Table salt can overpower the flavor and dissolve too quickly.
How do I know the caramel has reached the right texture?
Once the mixture hits 245°F–248°F and cools completely, it sets to a perfect soft chew. If it doesn’t reach that temperature, the caramels will be too soft or runny.
What’s the best way to cut caramels cleanly?
I use a sharp knife and wipe it clean between cuts. If the caramel sticks, I warm the knife slightly for easier slicing.
Can I freeze these caramels?
Yes, I can wrap them well and freeze them for up to 2 months. I just let them thaw fully at room temp before eating to maintain the right texture.
Conclusion
These Salted Vanilla Bean Caramels with Pecans are the kind of treat that never lasts long in my kitchen. They’re indulgent, beautiful, and totally gift-worthy. Whether I’m making them for a holiday cookie tin or just to enjoy with a hot cup of coffee, they always deliver rich, buttery flavor with the perfect chewy bite. Once I mastered the process, they became a must-make tradition every year.
