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Honey-Nut Caramels

Scott Phillips

Yield: Yields about a hundred 3/4-inch-square caramels.


  • 1-2/3 cups heavy cream
  • 1 tsp. pure vanilla extract
  • 1-1/2 cups granulated sugar
  • 4-1/2 oz. (1/4 cup plus 3 Tbs.) honey
  • 1-1/2 oz. (3 Tbs.) unsalted butter, at room temperature; more for the pan
  • 1/2 tsp. table salt
  • 5-1/2 oz. (1 to 1-1/4 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

Nutritional Information

  • Nutritional Sample Size based on 100 servings
  • Calories (kcal) : 40
  • Fat Calories (kcal): 25
  • Fat (g): 2.5
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 5
  • Sodium (mg): 20
  • Carbohydrates (g): 5
  • Fiber (g): 0
  • Protein (g): 0


  • Butter an 8×8-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 over medium heat until it comes to a simmer. Reduce the heat to very low and keep the cream hot.
  • Heat the sugar with the honey in a 4-quart or larger saucepan over medium-high heat, stirring occasionally with a long-handled wooden spoon, until the sugar is mostly dissolved and it starts to boil, 4 to 5 minutes.
  • Stop stirring and brush down the sides of the pot with a clean pastry brush dipped in water to dissolve any clinging sugar crystals.
  • Clip a candy thermometer to the pot and let the mixture boil, without disturbing the bubbling sugar, until it reaches 305°F, 2  to 5 minutes. Rinse any clinging sugar off your spoon and dry it with a towel.
  • Add the 3 Tbs. butter and the salt. Slowly stir in the warm cream. The mixture will boil furiously and bubble up considerably as soon as you begin adding things: Just keep slowly and steadily pouring in the cream and stirring.
  • By the time all the cream is added, the temperature of the mixture will have started to drop. Continue stirring, watching the thermometer closely, until the temperature is back up to 250°F. Take the pan off the heat. Immediately pour the hot caramel into the prepared pan. Be sure to keep the pot moving back and forth as you pour so that the nuts don’t float away and congregate around the edge of the pan. Do not scrape the pot. What sticks to the pot should stay in the pot.
  • Set the pan on a rack in a cool part of your kitchen. Don’t disturb the pan until the caramel is fully cool and set, at least 5  hours, but preferably overnight.
  • Run a table knife around the edges of the pan and turn the caramel out onto an oiled cutting board. Peel off the parchment. With a chef’s knife, cut the caramel into 100 squares (about 3/4  inch each) and wrap them snugly in cellophane or other candy wrappers. Once cut, the caramels will slowly lose their shape, so it’s important to wrap them right away.

Make Ahead Tips

The wrapped caramels will keep for about four weeks if stored in an airtight container at room temperature.


Rate or Review

Reviews (2 reviews)

  • User avater
    Pielove | 06/04/2009

    This recipe is clearly written, easy, and gives great results. I combine two of the variants and make tangerine-toasted walnut caramels for teacher gifts. Sprinkle on about 1 tsp fleur de sel for salt caramels. If you have a fear of hot sugar, this recipe will help you get over it!For wrapping, Martha recommends the Twisting Waxed paper from Candyland Crafts: http://www.candylandcrafts.com/twistingwaxpaper.htmI agree with Martha-- this paper stays twisted and the caramels don't stick, plus you can see the beautiful carmel with embedded nuts. I cut the caramels to 1.25"x0.75" rectangles for prettier wrapping. This will yield about 65 per recipe.

  • KitchenWitch | 11/25/2007

    the originator of this recipe is JENNIFER Davis. and it's excellent.

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