Caramel Pudding with Sweet and Salty Pecans
A rich and creamy salted caramel pudding served with whipped cream and candied pecans.
My friend Kelley of Mountain Mama Cooks made a bucket list for 2013 filled with great foodie goals like making homemade pasta and breaking down a chicken. On her list also was mastering real caramel. I read that and immediately volunteered to be a part of making that goal happen. I’m not an expert or anything, though I do feel pretty comfortable making caramel. Mostly, I just love the stuff.
We set a date, but had to reschedule at least a dozen times. Sick kids and snow storms got in the way and it looked like our caramel day wasn’t meant to be. Until today! We finally were able to make it work and it was a smashing success.
We each brought a caramel based recipe, and stood over the stove watching sugar melt and caramelize while catching up and swapping stories. Kelly made the most amazing caramel sauce heavily spiked with High West Whiskey. It was so incredible that we practically licked the pan clean.
I had been wanting to try Smitten Kitchen’s caramel pudding for months now and this seemed like the perfect chance. It was every bit as rich and creamy as I’d imagined. What made it even better was a little whipped cream, some candied pecans, and a sprinkling of sea salt. And you want to know what sent it all completely over the top? A little drizzle of Kelley’s caramel sauce. Oh yeah. Maybe that’s a little much, sure, but over the top never tasted so good.
baking tip:How to make caramel
Caramel seems tricky, I know, but it is actually quite simple. And even though recipes may vary on exact amounts, they all follow this structure:
1. Cook the sugar (with or without water – this recipe uses it), without stirring, until it becomes a dark amber color.
2. Off heat, add heavy cream in small amounts while whisking constantly. Caramel will bubble violently.
3. Once all of the cream has been added, return to low heat and stir constantly until any lumps have been melted and mixture is smooth.
4. Whisk in vanilla, salt, and/or liquor if desired.
For more caramel-making tips and step-by-step photos, see my full caramel tutorial.
Caramel Pudding with Sweet and Salty Pecans
Ingredients
For the pudding:
- 1 cup granulated sugar (200 grams)
- 4 cups whole milk , at room temperature (1 quart, 1 liter)
- 5 tablespoons cornstarch (50 grams)
- 2 teaspoons vanilla
- ¼-½ teaspoons salt
For the pecans:
- 3 tablespoons granulated sugar (40 grams)
- 2 tablespoons water (30 ml)
- 1 tablespoon butter (14 grams)
- ⅛ teaspoon salt
- ¾ cup pecan halves (80 grams)
Instructions
To make the pudding:
- Whisk together ½ cup of the milk with the cornstarch. Set aside.
- In a heavy bottomed saucepan, place the sugar over medium heat. Let the sugar melt and caramelize, swirling the pan if necessary to make sure it caramelizes evenly. Keep a close watch to make sure it doesn't burn.
- When the sugar has completely caramelized, remove from heat and slowly pour in the 3 ½ cups of milk whisk whisking constantly. The caramel will bubble and steam violently at the beginning. Once all the milk has been added, return the pan to the medium heat and whisk to dissolve any caramel that may have hardened. Boil for a few minutes until slightly thickened.
- Slowly whisk in the milk and cornstarch mixture, vanilla, and salt and stir until pudding is thickened. Salt according to your preferences. Pour mixture through a mesh strainer (optional) and chill for at least one hour. Serve with sweetened whipped cream and sweet and salty pecans.
To make the pecans:
- In a small saucepan, combine the sugar, water, salt, and butter over medium heat and bring to a boil, stirring to dissolve the sugar. Add the pecans and continue to cook while stirring until sugar turns golden brown, about 3 minutes.
- Immediately spoon the pecans onto a parchment paper lined sheet pan, using a fork the separate them. Sprinkle with additional coarse salt.
Oh Annalise- I finished off the caramel sauce last night with nothing but a spoon! Your pudding is waiting in the fridge for me (I’m thinking a late breakfast). Thank you SO much for the help. It’s always great to catch up and hang out! Have a fantastic weekend and look forward to doing it again soon!!
I finished the sauce off almost immediately as well, and I’m thinking I need to make it again ASAP. Thanks for a fun afternoon!
This looks amazing… deliciously amazing.. yummy!
Swooning! Thanks you for reminding me I need more caramel pudding in my life asap 🙂
Glad I can help! 😉
You had me at caramel. I LOVE all things homemade pudding!
Caramel is one of those freaky things that is super intimidating until you actually try it! This looks incredible.
Exactly! Anyone can do it, we just need to get over that initial fear. Definitely been there. Thanks for so many nice comments! 🙂
I am thinking I should add caramel to my to do list…even though I’ve made it before! This pudding needs to happen!
Yum! I love all things caramel but am always scared its gonna seize – still, I’m gonna give it a go
My caramel almost always seizes a little bit (or a lot), but when you return it to the heat it all melts back into the sauce and turns out okay in the end. Don’t give up. Good luck!
OMG, I would love this. I love all things caramel.
This pudding looks like the best caramel ever. Love the combination of creamy pudding and crunchy pecan!
the pudding is really delicious and sweet but it takes hours to get thicker. In the end, I just used a bit agar agar and everything was perfect. ;D
Did you remember to add the cornstarch. That should get the pudding good and thick in no time at all.
yes I did add the cornstarch but after a few minutes of cooking it was still too liquid. However, are you sure that 1 liter isn’t a bit too much milk? I read that only 230ml fit into a cup….oh I’m confused. ^^