By Beth Goulart

The holidays are really upon us now, but you've still got time to whip up one last edible Texas gift. Salty Texas Pecan Caramels showcase the state's number one horticultural crop - and they're festive and tasty, too.  A surprise twist of good flaky salt gives them a savory-sweet flavor that folks will talk about all year.

[recipe after the jump]

Salt Texas Pecan Caramels

1/2 tsp. good-quality flake salt,* divided
2 cups cream
2/3 cup light corn syrup
2/3 cup honey
1 cup sugar
4 ounces unsalted butter
1/2 tsp. salt
1/2 tsp. vanilla
1 cup Texas pecans, lightly toasted and chopped

Grease the bottom and sides of a 9"-square pan. Line the bottom with parchment paper, then grease that, too. Sprinkle 1/4 teaspoon of the flake salt evenly over bottom of pan.

Combine cream, corn syrup, honey, and sugar in a large, heavy-bottomed pot. Cook over medium heat, stirring often, to 260 degrees Fahrenheit (about 25 minutes). Remove from heat.

Stir in butter, regular salt, and vanilla, then pecans. Pour into prepared pan. Sprinkle the remaining flake salt over hot caramel. Allow to cool at room temperature.

Run a knife around the pan's edges and invert caramels onto a cutting board. Peel back parchment, then cut into 3/4" squares. Individually wrap pieces in parchment or waxed paper. Pack into tins or small gift boxes for festive holiday gifts.

*You can find a variety of salts at gourmet grocery stores, such as Central Market. Choose a salt that appeals to you and has a flaky texture that will lay flat against the caramel.

Recipe adapted from Walnut Caramels with Sea Salt, from PBS's The Holiday Table television show.

Image source: author's collection

Beth Goulart blogs regularly at Texas Locavore.