Salted Walnut Caramels: Soft, Chewy Candy Recipe

If you’ve never made homemade candy before, try these Walnut Caramels! They’re easy to make, wonderfully gooey, and perfect for gifting.

Bite-size Walnut Caramels are a satisfying weekend project. A mixture of whole milk, heavy cream, butter, brown sugar, and corn syrup melts together into soft, chewy caramels topped with crunchy chopped walnuts.

Using both heavy cream and whole milk delivers an extra-creamy texture. I keep these dairy staples on hand for everything from toddler milk to creamy dinners, so they’re easy to pull together. The recipe also pairs well with other simple treats I make at home.

Gather milk, cream, butter, brown sugar, light corn syrup, salt, and chopped walnuts, and follow the steps below.

Ingredients

• Heavy cream and whole milk for a rich, creamy caramel
• Unsalted butter for a buttery flavor
• Brown sugar and light corn syrup to caramelize and add chew
• Chopped walnuts to sprinkle on top (pecans work well, too)
• Salt to balance the sweetness

How to make walnut caramels

Use a large saucepan or dutch oven so the bubbling mixture has room. Place the butter, packed brown sugar, corn syrup, and salt in the pot over medium heat. As it heats the mixture will bubble and expand, so choose a roomy pan.

Pour in the heavy cream and whole milk and stir to combine. Attach a candy thermometer so the probe sits in the caramel but does not touch the pot sides or bottom.

Cook over medium heat until the mixture reaches 250°F (about 25–35 minutes). Watch the thermometer carefully — if it touches the pan it can give an inaccurate reading. Do not exceed 250°F or the caramels will set too hard.

While the caramel cooks, line a 13×9 inch pan with parchment paper and lightly grease or spray the paper so the caramel releases easily.

Pour the hot caramel into the prepared pan and immediately sprinkle the chopped walnuts over the top so they stick. Let the caramel cool completely at room temperature, about 1–2 hours.

When fully cooled, lift the parchment like a sling and transfer the caramel slab to a cutting board. Use a sharp knife to cut into roughly 1-inch squares or whatever size you prefer. In a 13×9 pan I cut 12 across the long side and 8 across the short side for 96 pieces total.

Wrap individual caramels in 3×3 inch squares of wax paper and twist the ends for gifting, or arrange them in a tin or basket. Store leftovers in an airtight container at room temperature for up to one week.

FAQs

Do I need a candy thermometer?
Yes. Sugar changes texture at precise temperatures. For caramels that are soft but hold their shape, heat to 250°F. Lower temperatures (for example 240°F) yield softer, more gooey pieces that won’t hold their shape as well.

My caramels are too hard — what happened?
They were likely cooked past 250°F or the thermometer was inaccurate. Overcooking causes a firmer, brittle result.

How do I check my thermometer?
Boil water and place the thermometer probe in the boiling water without touching the pan. It should read 212°F at sea level. If it reads differently, adjust the target caramel temperature accordingly (for example, if it reads 210°F, stop cooking at 248°F).

Recipe