"Melted Carmel and pecan candy" Any recipes?

Question

WITH NO CHOCOLATE PLEASE! These are good recipes! Thank You!!!!

Answer 1

Hi !!!
This is more of a "sweet treat"... between a candy & a cookie...

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http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=13652&cid=10

CARAMEL SHORTBREAD STICKS

Caramel and pecans flavor these rich, shortbread-like cookie sticks which can be individually wrapped and are perfect for gift giving.

Preparation time: 20 min
Baking time: 25 min
Yield: 20 shortbread sticks

Cookie Ingredients:

1/2 cup LAND O LAKES® Butter, softened
1/4 cup powdered sugar
2 tablespoons firmly packed brown sugar
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt

Topping Ingredients:

30 unwrapped caramels
1 tablespoon LAND O LAKES™ Half & Half
1/2 cup chopped pecans

- Heat oven to 325°F. Combine butter, powdered sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.
- Press dough evenly into 8-inch square baking pan lined with aluminum foil; prick with tines of fork every 1/2 inch. Bake for 25 to 30 minutes or until golden brown. Lift cookies from pan using aluminum foil. Immediately cut into 20 (approximately 4x1/2 inch) sticks. Cool completely.
- Place caramels and half & half in microwave-safe bowl. Microwave on HIGH, stirring twice, until caramels are melted (1 to 2 minutes). Dip ends of shortbread sticks into melted caramel mixture; roll in pecans. Place onto waxed paper; let stand until set.

Recipe Tip
For gift giving, wrap each shortbread stick in clear plastic food wrap or cellophane gift bags; tie ends with decorative ribbon.

-----------JUST IN CASE YOU MIGHT BE INTERESTED...

PECAN BRITTLE

1 cup pecan halves
1 cup sugar
1/2 cup white corn syrup
1/8 teaspoon salt
1 tablespoon butter or margarine
1 teaspoon baking soda
1 teaspoon vanilla

- Stir together the sugar, syrup, and salt in a 1 1/2 quart bowl. Cook on high for 5 minutes. Add pecans, stir well. Cook on high for 2 minutes.
- Add butter and blend. Cook on high for 2 - 3 minutes or until pecans start to toast.
- Add soda and vanilla and stir until mixture turns a light caramel color. Quickly pour onto a lightly buttered cookie sheet. Cool and break into pieces.
- Rub butter on the inside of empty bowl. Mixture is not as likely to sugar and mixture pours out easier.

Answer 2

Caramel Pecan Candy Turtles

2 cups white sugar
1/2 cup light corn syrup
1/4 pound butter (1/2 cup)
1/2 cup milk
1 teaspoon vanilla

Cook all ingredients except vanilla to a stiff ball stage (250 degrees). Remove from heat and add vanilla.

Have a pan 10x12-inch ready, buttered and covered with pecans.

Cover with caramel mix.

Cut in squares and dip in chocolate.

Takes about 1 pound chocolate

Here is another one below
http://www.tasteofhome.com/eRMS/recipe.aspx?recid=25048&r_d=y

Answer 3

Try brittle

In a medium saucepan with a heavy bottom, over medium heat melt the caramels. Stir in nuts (you want a good portion of nuts to candy, so just eyeball it and use your judgment. Pour mixture onto a buttered plate. Let set until firm but still soft enough to cut. Working fast, use a buttered/oiled knife to cut into pieces and store in an airtight container up to 1 week. I usually just chill it in the fridge and cut it in pieces, and leave it in the fridge to keep - it never makes it more than a couple days.

Answer 4

TURTLE BARS

Ingredients
One 14-ounce package caramels
1/2 cup milk
1/2 cup melted butter
1 German chocolate cake mix
1 cup finely chopped pecans
One 12-ounce package chocolate chips
Combine caramels and 1/4 cup milk in heavy sauce pan. Cook over low heat, stirring constantly until caramels are melted. Set aside.

Combine melted butter, dry cake mix, nuts and 1/4 cup milk and mix. Press half of mixture into greased 13 x 9-inch pan. Bake at 325 degrees for six minutes. As soon as crust is finished baking, remove from oven and immediately sprinkle chocolate chips on tops. Spread caramel mixture over chocolate chips. Sprinkle remaining cake mixture over caramel.

Return pan to oven and bake at 325 degrees for 15 to 18 minutes. Cool and then cut into squares.

Caramel Pecans

Ingredients:
90 pecan halves
28 caramels
2 teaspoons water
1/2 cup semi-sweet chocolate chips


Directions:

Toast pecan halves by spreading in a single layer in a shallow baking pan. Toast in 350F oven about 10 minutes, stirring occasionally. Line a baking sheet with foil; butter foil. On the prepared baking sheet arrange the pecan halves in groups of three, placing flat side of pecans down; set aside.

In a heavy 1 quart saucepan combine caramels and water. Cook over low heat; stir constantly until caramels are melted and smooth. Remove saucepan from heat. Drop about 1 teaspoon caramel mixture onto each group of pecans. Let stand about 20 minutes or until caramel is firm.

In a small saucepan, heat the chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Remove saucepan from heat. Carefully pread a small amount of chocolate over top of each caramel center. Let stand until firm; remove candy from baking sheet. Store tightly covered.

This recipe for Caramel Pecans serves/makes 10