These Pumpkin Spice White Chocolate Pecan Caramels are soft, buttery and chewy, loaded with toasted pecans and white chocolate chips with a hint of pumpkin spice that makes them perfect for fall!
Line a 13x9 baking pan with tinfoil. Spray foil with nonstick cooking spray. Sprinkle in the pecans and white chocolate chips. Set aside.
In a heavy saucepan, melt unsalted butter over medium heat. Stir in the brown sugar, corn syrup and water and bring to a boil. Stir in the sweetened condensed milk. Attach a candy thermometer and cook, stirring constantly until it reads 248 degrees. (firm-ball stage)
Remove from the heat and add the vanilla and pumpkin pie spice. Pour into the prepared pan making sure not to scrape the saucepan. Cool completely before cutting.