Tag Archives: Sea Salt and Pink Peppercorn Caramels

Homemade Sea Salt and Pink Peppercorn Caramels. Best Caramels EVER!

Yup….Pink Peppercorns give these sea salt caramels some great color and an unexpected flavor.

Pink Peppercorns are not true peppercorns but they got there name due to their similar size, shape and appearance. They actually have a hint of sweetness to them.




I found this recipe in my Better Home’s and Garden’s Magazine two years ago and it is already a yearly tradition.

Put individually wrapped caramels in a colored mason jar with a great ribbon and they make a great teacher or hostess gift.


  • 1 cup butter
  • 1 16 ounce package packed brown sugar (2-1/4 cups)
  • 2 cups half-and-half or light cream
  • 1 cup light-colored corn syrup
  • 1 teaspoon vanilla
  • 1/2 – 1 1/2 teaspoons flaked sea salt or smoked flaked sea salt
  • 1/2 – 1 1/2 teaspoons pink peppercorns, crushed



1. Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. Set aside.

In a 3-quart heavy saucepan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan (see Candy Thermometer, below). Reduce heat to medium. Continue boiling mixture at a moderate, steady rate, stirring frequently, until the thermometer registers 248 degrees F, firm-ball stage (40 to 50 minutes). Adjust heat as necessary to maintain a steady boil.

3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Cool 10 to 12 minutes; sprinkle with salt and pepper. When firm use foil to lift candy out of pan.* Use a buttered knife to cut into 2×1/2-inch size pieces. Wrap each caramel in waxed paper or plastic wrap. Store up to 2 weeks.


Salt and Pink Peppercorn Caramels


From the test kitchen* 

  • Mix the salt and pepper or you can do one side with salt and the other with the peppercorns.
  • If desired, for easier slicing, freeze caramel for 10 minutes or until just firm. Cut as directed.

Candy Thermometer:

  • Cooking to the correct temperature is crucial when making most candies, ensuring toffees turn out crunchy and caramels stay chewy. Our Test Kitchen prefers a digital thermometer with a clip to attach it to the side of the pan. Before making candy, always calibrate the thermometer per manufacture’s instructions.


At the holidays I don’t think you should have to think about this but if you really, really want to know here it is:

Nutrition Facts (Salt and Pink Peppercorn Caramels)

  • cal. (kcal) 70, Fat, total (g) 4, chol. (mg) 10, sat. fat (g) 2, Monosaturated fat (g) 1, carb. (g) 9,  sugar (g) 8, vit. A (IU) 97, Riboflavin (mg) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 40, Potassium (mg) 20, calcium (mg) 10, Percent Daily Values are based on a 2,000 calorie diet


Have fun cooking up these best caramels in the land! Then enjoy….share only if you want to.