Make Ahead
Rosemary Pecan Caramels
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34 Reviews
pantryhero
December 5, 2015
I made these yesterday, and they were amazing. They were for a friend's birthday treat, and I wanted to keep them all for myself.
lapadia
December 17, 2011
Fabulous taste and texture, love the earthy rosemary flavor, thanks for sharing your recipe, HLA!
Ms. T.
November 11, 2011
Congrats on the CP! Glad to see so much love for the rosemary caramel combo :)
hardlikearmour
November 11, 2011
Thanks! It's a surprisingly delicious combo. Can't wait to try your brittle - just need to get some pine nuts.
EmilyC
November 3, 2011
I can't wait to try these -- they look divine!
hardlikearmour
November 3, 2011
Thanks, EmilyC! I really love these caramels, and have trouble only eating one!
lorigoldsby
October 27, 2011
Just curious--the cream of tartar--is this ingredient helping the caramel to solidify at cooling? Does CoT go "bad" or loose its efficiacy like baking powder can? I've made lots of caramels but not used the CoT before.
hardlikearmour
October 27, 2011
I wanted to use a minimum of corn syrup, so added the cream of tartar to invert some of the sugar to help prevent crystallization. You could alternately use some lemon juice for the same effect. I don't think it goes bad as long as it's dry.
Niknud
October 24, 2011
These look fantastic! Love the savory aspect to the rosemary and sea salt which probably balances out and complements the tooth-cracking sweetness we all love about caramels!
hardlikearmour
October 24, 2011
Thanks, Niknud! The rosemary and salt do go quite well with the caramel.
Niknud
October 24, 2011
These look just fantastic - love the savory aspect of the rosemary and sea salt which probably helps balance out the teeth-cracking sweetness that we all love about caramels!
Spork
October 20, 2011
Recipe did not say how much corn syrup to add or when to add the vanilla, so, I guessed :). Used 1/2 c corn syrup and added the vanilla right before pouring it into the pan. Not sure if it is going to set up (just finished making it) but the taste is amaaaazing! If it does not set, will be wonderful for ice cream topping. Thanks for sharing!
hardlikearmour
October 20, 2011
Oooh.... Thank you, thank you, thank you for catching my errors & you guessed exactly right. I have made them (and other caramels with the same base recipe) on multiple occasion and they seem to set up w/o much trouble. Fingers crossed & I'm thrilled you gave them a try!!
Spork
November 10, 2011
shhh! I'm making it again :) it vanished before I could see how long it lasted...think that that is a good sign!
hardlikearmour
November 10, 2011
This comment has made my day! I'm so glad you (and everyone else) enjoyed them. I see another batch in my near future, too.
gingerroot
October 20, 2011
I feel very lucky to have tasted these and they are divine. The rosemary adds a wonderful dimension to the nutty, vanilla notes. YUM!
hardlikearmour
October 20, 2011
Thanks, gingerroot! I'm glad you enjoyed them. I really love what the rosemary adds, too.
wssmom
October 19, 2011
mmmmmmmmmmmmmmm
hardlikearmour
October 19, 2011
Thanks, wssmom! These are possibly my favorites of the caramels I've made.
boulangere
October 19, 2011
You are the caramel queen.
hardlikearmour
October 19, 2011
I don't know if I'd go quite that far, but I do love making caramels!
lapadia
October 18, 2011
Heaven on Earth!
hardlikearmour
October 18, 2011
Thank you, Lapadia! There's a good chance they will show up at the Portland potluck.
hardlikearmour
October 17, 2011
Thank you, sdebrango! I really love making caramels. It's a bit like doing a chemistry experiment in the kitchen. (There is a glitch that won't allow me to reply to the first comment for some reason.)
SKK
October 17, 2011
Oh My - this is a most amazing recipe! I am going to get my daughter to make them and learn from her. You are an incredibly talented woman, HLA!
hardlikearmour
October 17, 2011
*blush* Thank you, SKK! I hope you and your daughter have fun with it.
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