Caramels - Pear Cinnamon Pecan
How to make pear cinnamon pecan caramels.
Prep
20
min
Cook
45
min
Serves
60
people
Level
intermediate
📝 Ingredients
Serves 60🥬Fresh Produce(1)
- 3 tablespoons pear flavor paste
🥛Dairy & Eggs(3)
- 1 stick butter
- 2 14 ounce cans evaporated milk
- 8 ounces heavy cream
🫙Pantry Staples(3)
- 2 tablespoon brown sugar
- 3 cups sugar
- 1 tablespoon vanilla bean paste
🧂Spices & Seasonings(2)
- 2 tablespoon cinnamon
- 1 teaspoon salt
📦Other(2)
- 1 ¾ cups glucose syrup
- 2 cup pecan halves and pieces
Nutrition (per serving)
Calories
137
Protein
1g
Carbs
20g
Fat
6g
👨🍳 Instructions
- 1
Line two 8" x 6" sheet pans with parchment paper. Set aside.
- 2
Lightly grease two medium sized bowls. Set aside. These will be used to mix in flavors and nuts into the caramel.
- 3
In a heavy duty, thick bottomed pot, combine evaporated milk, heavy cream, sugar, glucose syrup, salt, and butter. Cook over medium high heat until temperature reaches 242F.
- 4
Turn off heat. Stir in vanilla bean paste.
- 5
Divide the caramel evenly between the two medium sized greased bowls.
- 6
Mix together brown sugar and cinnamon.
- 7
Mix in pear flavor paste, pecans, and cinnamon mix. Pour in prepared sheet pan. When cool to the touch, cover with additional parchment paper. Let rest for 12 hours before cutting into desired size. Wrap pieces in cello candy wrappers, parchment paper, or wax paper. Can also be dipped in chocolate.
💡 Pro Tips
- ✓Use a candy thermometer and bring your caramel to exactly 242°F (117°C), which is the soft-ball stage for caramels with this dairy-to-sugar ratio. This temperature ensures proper Maillard browning while maintaining a chewy texture because the moisture content (from 28 oz dairy) requires higher heat than traditional caramels to reach the correct structural set.timing242°F (117°C)
- ✓Divide caramel into two bowls before flavoring because pear paste (3 tablespoons) and cinnamon create different crystallization rates—splitting prevents one batch from seizing while the other remains pliable, maintaining workable viscosity for 3-5 minutes longer during mixing.technique3 tablespoons pear paste per batch
- ✓Toast pecans at 325°F for 8-10 minutes before mixing into caramel to deactivate lipase enzymes and increase their Tg (glass transition temperature), preventing them from becoming soggy as they absorb caramel moisture during the 12-hour rest period.ingredient325°F for 8-10 minutes
- ✓Wait exactly 12 hours before cutting because the caramel continues to crystallize and set through retrogradation of the glucose syrup (1¾ cups acts as a structuring agent); cutting earlier risks a sticky, difficult-to-portion batch due to incomplete sugar network formation.timing12 hours minimum
- ✓Use parchment paper (not plastic wrap) to cover while resting because it allows controlled moisture evaporation (approximately 2-3% humidity loss), which firms the surface while the interior remains creamy—plastic traps condensation and creates a tacky exterior.equipment2-3% surface moisture loss
Share this recipe
Prep
20
min
Cook
45
min
Serves
60
people
Level
intermediate
Share this recipe
Caramels - Pear Cinnamon Pecan
How to make pear cinnamon pecan caramels.
📝 Ingredients
Serves 60🥬Fresh Produce(1)
- 3 tablespoons pear flavor paste
🥛Dairy & Eggs(3)
- 1 stick butter
- 2 14 ounce cans evaporated milk
- 8 ounces heavy cream
🫙Pantry Staples(3)
- 2 tablespoon brown sugar
- 3 cups sugar
- 1 tablespoon vanilla bean paste
🧂Spices & Seasonings(2)
- 2 tablespoon cinnamon
- 1 teaspoon salt
📦Other(2)
- 1 ¾ cups glucose syrup
- 2 cup pecan halves and pieces
Nutrition (per serving)
Calories
137
Protein
1g
Carbs
20g
Fat
6g
👨🍳 Instructions
- 1
Line two 8" x 6" sheet pans with parchment paper. Set aside.
- 2
Lightly grease two medium sized bowls. Set aside. These will be used to mix in flavors and nuts into the caramel.
- 3
In a heavy duty, thick bottomed pot, combine evaporated milk, heavy cream, sugar, glucose syrup, salt, and butter. Cook over medium high heat until temperature reaches 242F.
- 4
Turn off heat. Stir in vanilla bean paste.
- 5
Divide the caramel evenly between the two medium sized greased bowls.
- 6
Mix together brown sugar and cinnamon.
- 7
Mix in pear flavor paste, pecans, and cinnamon mix. Pour in prepared sheet pan. When cool to the touch, cover with additional parchment paper. Let rest for 12 hours before cutting into desired size. Wrap pieces in cello candy wrappers, parchment paper, or wax paper. Can also be dipped in chocolate.
💡 Pro Tips
- ✓Use a candy thermometer and bring your caramel to exactly 242°F (117°C), which is the soft-ball stage for caramels with this dairy-to-sugar ratio. This temperature ensures proper Maillard browning while maintaining a chewy texture because the moisture content (from 28 oz dairy) requires higher heat than traditional caramels to reach the correct structural set.timing242°F (117°C)
- ✓Divide caramel into two bowls before flavoring because pear paste (3 tablespoons) and cinnamon create different crystallization rates—splitting prevents one batch from seizing while the other remains pliable, maintaining workable viscosity for 3-5 minutes longer during mixing.technique3 tablespoons pear paste per batch
- ✓Toast pecans at 325°F for 8-10 minutes before mixing into caramel to deactivate lipase enzymes and increase their Tg (glass transition temperature), preventing them from becoming soggy as they absorb caramel moisture during the 12-hour rest period.ingredient325°F for 8-10 minutes
- ✓Wait exactly 12 hours before cutting because the caramel continues to crystallize and set through retrogradation of the glucose syrup (1¾ cups acts as a structuring agent); cutting earlier risks a sticky, difficult-to-portion batch due to incomplete sugar network formation.timing12 hours minimum
- ✓Use parchment paper (not plastic wrap) to cover while resting because it allows controlled moisture evaporation (approximately 2-3% humidity loss), which firms the surface while the interior remains creamy—plastic traps condensation and creates a tacky exterior.equipment2-3% surface moisture loss