Caramel Pecan Chocolate Cups

Products Used
Caramel Pecan Chocolate Cups


  • 1 pound dark chocolate bark candy
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup light corn syrup
  • 2 tablespoons water
  • 3 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3/4 cup pecan pieces, lightly toasted and chopped


      1. Melt chocolate in top half of a double boiler over simmering water. Brush chocolate up sides and bottom of foil candy cups or mini-muffin tins. Let set for 30 minutes.
      2. In a heavy bottomed saucepan, add sugar, corn syrup, and water. Stir until sugar dissolves. Bring to a boil, brushing down sugar crystals from sides of pan with pastry brush that has been dipped in water. Do not stir. Boil until syrup reaches 250°F on a candy thermometer.
      3. Add butter and wait until mixture begins to boil again. Stirring constantly, pour in hot cream. Continue cooking and stirring mixture until it reaches 245°F on a candy thermometer. Remove from heat and add vanilla and salt. Stir in toasted pecans and let cool to room temperature.
      4. Reheat chocolate if necessary. Spoon a small amount of pecan caramel into chocolate cups. Cover tops with chocolate to seal. Let stand until set (about 30 minutes) or chill in refrigerator.
      5. Store in covered containers at room temperature.
      Imperial Sugar Insight
      1. If using a mini-muffin tin, when ready to serve, put the tin in the freezer for a few minutes and the candies will pop right out. 
      2. This recipe was originally published in the 1990 holiday edition of Homemade Good News.
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      Oops.. there is no Spanish translation to this recipe