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Make your own Cacao Nib Honey Caramels with this fantastic recipe for the tasty candies! Christmas candy, homemade caramel

Cacao Nib Honey Caramels

A delicious homemade caramel made without corn syrup. Honey and cocoa nibs are the star ingredients.
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  • ½ cup unsalted butter
  • 1 cup honey
  • 1 cup heavy cream
  • ½ cup brown sugar
  • ½ teaspoon vanilla
  • ½ cup cacao nibs
  • 1 teaspoon flaky sea salt


  • Prepare an 8x8-inch or 9x9-inch pan. Line with parchment paper and spray with cooking spray. Set aside.
  • Spray a large, heavy-duty saucepan with cooking spray. Add butter and turn on heat to medium-high. Once butter is melted, add the honey, cream, and brown sugar. Turn down heat to medium. Let the mixture simmer, stirring occasionally, until it reaches 250F on a food thermometer. This can take 20 minutes or longer.
  • Once the mixture reaches 250F, immediately remove pan from heat. Add vanilla. Stir in cacao nibs. Pour caramel sauce into prepared pan. Sprinkle with sea salt.
  • Let caramels cool to room temperature. Then transfer to the fridge to cool completely.
  • Remove caramels from the fridge and cut into desired sizes. Wrap in parchment paper and fasten with a piece of decorative tape. Enjoy some for yourself and gift the rest!


You’ll need a food thermometer to make homemade caramels. The mixture needs to reach 250F – although mine turned out great and I accidentally left them until they reached 253F. So there is a *tiny* bit of wiggle room here. But aim for 250F.
Adapted from I Wash You Dry