Lunch: Paula's Homemade Pecan Caramel Puffs

Marshmallows are dipped in caramel then coated with pretzel and pecan bits, melted chocolate and candy corn.

Ingredients

2 cups granulated sugar
1/4 cup light corn syrup
1/2 cup water
1/2 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons butter
salt, to taste
24 marshmallows
1 cup pecans, chopped
2 cups pretzels, crushed
2 cups semi-sweet chocolate chips, melted over a double boiler
24 pieces candy corn

Instructions

Prepare a baking sheet: line with parchment and lightly grease.
In a medium saucepan over medium-high heat, add sugar, light corn syrup and water. Bring to a boil; stir until sugar dissolves. Let cook. Swirl the pan, do not stir. Cook until light amber and the candy thermometer reaches 320 °, about 8-10 minutes.
Remove from heat and slowly whisk in heavy cream. Add vanilla extract, butter and salt. Return to low heat and whisk until smooth. Remove from heat and let cool slightly.
In a shallow baking dish, add chopped pecans and crushed pretzels; mix together.
Dip a marshmallow into the warm caramel mixture, let the excess caramel drip off, then roll in the pretzel and pecan mixture and place on the lightly greased parchment lined baking sheet, until set.
Drizzle with melted chocolate and garnish with a candy corn.

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