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.