I have mentioned this recipe in the hopes that someone out there has had any luck with it. I've made this recipe twice, each time the flavor of the hot caramel was simply amazing. I couldn't wait to dip it in my favorite dark chocolate to make a neat, self contained caramel-pecan turtle with maple highlights. Unfortunately, by the next day the caramel had completely crystallized and tasted horrible. I've scoured the web looking for alternative versions of this recipe with little luck.

This recipe doesn't use corn syrup like other caramels, and it turns out corn syrup is much more resistant to crystallization than regular sugars. Perhaps substituting dark corn syrup for some of the brown sugar would help? I was extra careful to wash the sides of the pan with a pastry brush dipped in water the second time I made this, but sadly, the outcome was the same.

1 1/2 cups pure maple syrup
2 cups firmly packed light brown sugar
1/2 cup whipping cream
1 tablespoon, unsalted butter, softened
1 cup roughly chopped pecans

Oil the foil lined baking dish.
Using safflower oil and a paper towel, generously oil a 9x13 baking dish lined with foil.

Make the caramel.
Combine the maple syrup, cream and sugar and heat over medium high heat, stirring frequently. Wash down the sides of the pan several times with a pastry brush dipped in water to prevent crystallazation (do this a lot?). Once the mixture reaches 242° F (117° C) remove from heat and the butter and stir in the pecans. Pour into prepared baking dish. Let cool completely and pray for no crystals.

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