Honey-Nut Caramels

Honey-Nut Caramels
Photo by Scott Phillips


  • 1-2/3 cups heavy cream
  • 1-½ oz. (3 Tbs.) unsalted butter, at room temperature; more for the pan
  • 4-½ oz. (¼ cup plus 3 Tbs.) honey
  • ½ tsp. table salt
  • 1-½ cups granulated sugar
  • 5-½ oz. (1 to 1-¼ cups) whole salted mixed nuts (don’t use a mixture containing peanuts—they’ll overwhelm the flavor of the other nuts), very lightly toasted to refresh the flavors
  • 1 tsp. pure vanilla extract

Butter an 8x8-inch baking pan, line the bottom with parchment, and butter the parchment well. Don’t worry if the parchment pops up a bit, the weight of the caramel will press it back down. Scatter the nuts evenly over the bottom of the pan. In a small saucepan, heat the cream with the vanilla ov...

View full recipe at Fine Cooking


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