Homemade Candy #Recipe: Cappuccino Pecan Nuggets

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In the coming weeks I will be sharing with you some of the homemade candy recipes I have used over the past 15 years of candy making. This has become quite a production in my house…10 days of nonstop mixing, dipping and packaging that results in about 40 pounds of homemade candy to give out to teachers, neighbors, friends, relatives, and anyone else who may show up at my front door. I will not always have pictures of my own to share since I haven’t made this year’s batch yet but I will only share recipes that I have used with success multiple times. If you have any questions, please feel free to email me and ask!

For candy supplies, check out Confectionary House and Candyland Crafts. I have been using them for the last couple of years. I used to use a company called Maid of Scandanavia but they went out of business a few years ago. After 12 years with them, I was crushed!

A little tip for this recipe: Don’t let  the parts chill TOO long…you want them firm but manageable.

Also, invest in GOOD dipping chocolate. Merkens is expensive but worth every penny! 

Cappuccino Pecan Nuggets      


1/4 cup packed brown sugar

1 tablespoon instant espresso coffee (dry) (find in the coffee isle!)
2/3 cup sweetened condensed milk
12 ounces vanilla-flavored candy coating, chopped
12 vanilla or chocolate caramels
1/4 cup semisweet chocolate chips
1 tablespoon whipping (heavy) cream
72 large pecan halves (1 1/2 cups)
10 to 12 ounces milk or semisweet baking chocolate, chopped
Chocolate for dipping and candy writers for decorating. A dipping spoon comes in handy here!


1. Line square pan, 8x8x2 or 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray with cooking spray.

2. Heat brown sugar, 1 tablespoon coffee and the milk to boiling in 2-quart saucepan; remove from heat. Stir in candy coating until melted. Pour into pan. Refrigerate uncovered about 30 minutes or until firm. Remove mixture from pan, using foil edges to lift. Cut into 6 rows by 6 rows

3. Heat caramels, chocolate chips and whipping cream in 1-quart saucepan over medium heat, stirring frequently, until mixture is melted and smooth. Refrigerate uncovered about 15 minutes, stirring once or twice, until mixture holds its shape and is cool enough to handle.

4. Cover cookie sheet with waxed paper. For each nugget, roll 1/2 teaspoon caramel-chocolate mixture into ball; press between 2 pecan halves and flatten slightly. Shape 1 square coffee mixture evenly around pecan cluster; roll between hands to form ball. (flatten it between your palms first to make it easier)  Place on cookie sheet. Refrigerate about 15 minutes or until firm.

5. Cover cookie sheet with aluminum foil. Melt dipping chocolate in a double boiler. Dip 1 nugget at a time into chocolate mixture. Place on cookie sheet. Refrigerate about 10 minutes or just let set at room temp. Decorate with candy writer if desired. Store in airtight container at room temperature.


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