One bite you'll ask yourself why you ever ate caramel without salt and pepper. These are chewy, creamy, spicy -- and totally addictive.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
5 hr 25 min
(includes setting time)
Active:
45 min
Yield:
about 36 candies
Level:
Intermediate
Total:
5 hr 25 min
(includes setting time)
Active:
45 min
Yield:
about 36 candies
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a candy thermometer

Line an 8-inch square baking dish with parchment paper, leaving some paper hanging over the edges of the dish. Spray the parchment and the exposed sides of the dish with cooking spray.

Combine the cream, butter and 1 1/2 teaspoons salt in a small pot over medium heat until the butter melts; remove from the heat and set aside. 

Combine the sugar, corn syrup and 1/4 cup water in a large saucepan over medium heat and cook, swirling occasionally, until the syrup is medium-amber colored and registers 310 to 320 degrees F on a candy thermometer. 

Remove from the heat and slowly whisk in the cream mixture. Return to medium heat and cook until the caramel reaches 245 degrees F. Remove from the heat and whisk in the vanilla and 2 teaspoons peppercorns. Pour the caramel into the prepared dish and tap it against the counter a few times to help get rid of air bubbles. Sprinkle the top with the remaining 1/2 teaspoon salt and 2 teaspoons peppercorns. Let cool to room temperature.

Cover the baking dish and let set completely, 4 hours or up to overnight. Lift the caramel out of the pan using the parchment paper overhang and transfer on the paper to a cutting board. Cut the caramels into candies with a very sharp knife. (If the caramels stick to your knife, spray your knife with nonstick cooking spray.) Cut squares of wax paper a little bigger than your caramels. Wrap each caramel in a piece of wax paper and twist the ends closed. Caramels will keep at room temperature for about 2 weeks.

Categories:

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Easy Caramel Sauce

Recipe courtesy of Ree Drummond

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Roasted Pears with Salt and Pepper Caramel Sauce

Recipe courtesy of James Briscione

Golden Caramels

Recipe courtesy of Flo Braker

Charlotte's Caramels

Recipe courtesy of Charlotte Albright

Beer-Pretzel Caramels

Recipe courtesy of Food Network Kitchen

Dark Salty Caramels

Recipe courtesy of Alton Brown

Fleur de Sel Caramels

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories