With the holidays coming up and the cooler weather settling in I started to think about making candy. I love to bake but with being Gluten Free sometimes it is hard to come up with really wonderful GF baked goods. But candy is another story. I adore caramel, but most recipes I found contained either evaporated milk in a can or corn syrup. Although you can get organic corn syrup I figured people have been making caramel for a much longer time then they have made corn syrup so their had to be a more natural alternative. Honey! This basic recipe can be found all over the internet so I have no idea who to credit with this. I’m guessing that is because it has been around forever.
Honey Caramel Pecan Candy
- 1 cup honey
- 1 cup cream
- 1 teaspoon sea salt
- 1 teaspoon vanilla
- pecan halves
- candy thermometer
- Place the thermometer in the sauce pan.
- Line a baking sheet with parchment.
- Heat the milk in the large sauce pan over medium high heat until it begins to bubble.
- Add the honey and salt and reduce to medium heat.
- Stir continuously.
- Bring to 250 degree Fahrenheit, this could take 30 to 45 minutes.
- Remove from heat and stir in vanilla.
- Pour out and allow to cool some.
- MAKE SURE THE CANDY IS NOT TOO HOT – then cut pieces and shape them as desired.
- While candy is still warm place a pecan half on top.