This unique recipe merges sweet, spicy, and salty flavors into one unforgettable confection. Whether you’re gifting it to friends, serving it at a party, or simply rewarding yourself after a long day, this creation promises an experience that’s both familiar and exhilarating. Get ready to embark on a culinary adventure that will leave your taste buds dancing and your guests begging for the recipe.
This bold Cajun-inspired caramel unites complex flavors into an irresistible treat. Rich, chewy caramel candy meets subtle heat from cayenne, enhanced by the earthy crunch of pecans. Flecks of crackers add a delicate crispness, while a drizzle of melted chocolate ties everything together. One piece and you’ll find yourself returning for another taste, enchanted by the interplay of sweet, spicy, nutty, and salty—an indulgence you’ll remember long after the last morsel melts away.
Ingredients For fiery pecan praline caramel
- 1 1/2 c heavy cream (about 350 ml)
- 2 tsp pure vanilla extract (about 10 ml)
- 1 tsp coarse sea salt (about 5 g)
- 2 stick cinnamon (no conversion needed)
- 1 tsp cayenne pepper (about 2 g)
- 1 stick unsalted butter, divided (about 120 g total)
- 1 c light corn syrup (about 240 ml)
- 2 c granulated sugar (about 400 g)
- 1 c pecans, halved (about 100 g)
- 1 sleeve Ritz crackers, coarsely crumbled (about 85 g)
- 1 c semi-sweet chocolate chips (about 170 g)
How To Make fiery pecan praline caramel
- Line an 8.5 x 8.5 inches (approximately 22 x 22 centimeters) glass baking dish with foil, then coat with non-stick cooking spray. Crumble the Ritz crackers into the bottom of the foil-lined dish and set aside.
In a saucepan over medium-high heat, bring the heavy cream, 4 Tbsp (about 56 g) of the butter, salt, vanilla, cinnamon sticks, and cayenne pepper to a boil. Once the butter has melted, remove from heat, cover, and set aside.
In a medium saucepan, combine the granulated sugar and corn syrup, mixing until well combined. Cook over medium-high heat without stirring until the sugar mixture is fully melted. - Once the sugar has melted, insert a candy thermometer and stir only occasionally until the mixture reaches 330°F (165°C). Remove from heat. Uncover the cream mixture, remove the cinnamon sticks, and carefully add all of the cream mixture to the sugar mixture, stirring thoroughly.
- Return the pan to medium-high heat and continue cooking until the caramel reaches 250°F (120°C). Remove from heat and stir in the remaining 4 Tbsp (about 60 g) butter and the pecans. Pour the hot caramel into the prepared dish, over the cracker layer. Let it set for 3-4 hours until firm.
- Once the caramel is set, lift it out of the dish by the foil and gently invert to remove the foil completely.
Melt the semi-sweet chocolate chips in a microwave or double boiler until smooth. Drizzle the melted chocolate over the top of the caramel and allow it to harden. - Slice into bite-sized or larger pieces and savor every indulgent moment.
As you take the first chewy, rich bite, you’ll discover how the unexpected warmth of cayenne enhances the sweet complexity of homemade caramel. The whisper of salt, the hint of cinnamon, and the crunch of pecans and crackers all combine to create something more than just candy—it’s a culinary revelation. With each piece, this fiery pecan praline caramel invites you to explore the depths of its flavors, reminding you that even the simplest pleasures can be transformed into something extraordinary. Enjoy!
