Name: Bourbon Pecan Caramels with Smoky Sea Salt
Prep time: 25 min
Cook time: 125 min
Total time: 150 min
Yield: 64 caramels
Cuisine: American cuisine
Ingredients: 2 cup granulated sugar; 0.5 cup corn syrup; 1 cup sweetened condensed milk; 0.5 cup butter (unsalted, cut into pieces); 2 tbsp bourbon (good quality); 1 cup pecans (toasted and chopped); 0.5 tsp smoked sea salt (plus more for sprinkling)

Golden, chewy bourbon pecan caramels glisten on a parchment-lined tray, topped with flaky, smoky sea salt for a sophisticated, sweet, and savory treat.

Indulge in the rich, complex flavors of these homemade bourbon pecan caramels, perfectly balanced with a smoky sea salt finish. Slow-cooked to a wonderfully chewy consistency, the deep, buttery caramel base is infused with the subtle warmth of quality bourbon. Toasted pecans provide a satisfying crunch and nutty depth, while a sprinkle of smoked sea salt creates an addictive sweet-and-salty contrast. Elevate your candy-making with this artisanal recipe, ideal for gifting or special occasions.

Preparation time: 25 min
Cooking time: 2 hrs 5 min
Total time: 2 hrs 30 min
Servings: 64

Instructions

Prepare Your Pan

1Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper with butter or cooking spray.

Cook the Caramel

1In a heavy-bottomed saucepan, combine granulated sugar and corn syrup. Cook over medium heat, stirring until the sugar dissolves.
2Bring the mixture to a boil, then add the sweetened condensed milk and butter, stirring constantly. Continue to cook, stirring frequently, until the mixture reaches 245°F (118°C) on a candy thermometer (soft-ball stage).
3Remove the saucepan from the heat. Stir in the bourbon and 0.5 tsp smoked sea salt until well combined.
4Gently fold in the toasted, chopped pecans.

Chill and Cut

1Pour the caramel mixture into the prepared baking pan. Spread evenly. Sprinkle with additional smoked sea salt, if desired.
2Let the caramel cool at room temperature for at least 30 minutes if you are not in a humid climate, or refrigerate for quicker setting. The caramel should be firm enough to handle but still slightly pliable if you are able to touch it.
3Once set, use the parchment paper overhang to lift the caramel slab from the pan. Place on a cutting board and cut into desired pieces using a sharp knife or pizza cutter.
4Wrap individual caramels in parchment paper or wax paper to prevent sticking.

Instructions

Prepare Your Pan

1Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper with butter or cooking spray.

Cook the Caramel

1In a heavy-bottomed saucepan, combine granulated sugar and corn syrup. Cook over medium heat, stirring until the sugar dissolves.
2Bring the mixture to a boil, then add the sweetened condensed milk and butter, stirring constantly. Continue to cook, stirring frequently, until the mixture reaches 245°F (118°C) on a candy thermometer (soft-ball stage).
3Remove the saucepan from the heat. Stir in the bourbon and 0.5 tsp smoked sea salt until well combined.
4Gently fold in the toasted, chopped pecans.

Chill and Cut

1Pour the caramel mixture into the prepared baking pan. Spread evenly. Sprinkle with additional smoked sea salt, if desired.
2Let the caramel cool at room temperature for at least 30 minutes if you are not in a humid climate, or refrigerate for quicker setting. The caramel should be firm enough to handle but still slightly pliable if you are able to touch it.
3Once set, use the parchment paper overhang to lift the caramel slab from the pan. Place on a cutting board and cut into desired pieces using a sharp knife or pizza cutter.
4Wrap individual caramels in parchment paper or wax paper to prevent sticking.

Nutrition Information

Calories: 96 kcal
Protein: 1 g
Fat: 5 g
Carbs: 13 g

Nutrient	Per serving
Calories	96 kcal
Protein	1 g
Fat	5 g
Carbs	13 g

Tips

Ensure all ingredients are measured and ready before starting to cook the caramel, as the process is time-sensitive.
Serve these sophisticated caramels as a gourmet treat or package them attractively for edible gifts.