Flaxseed Caramels
Prep time
Cook time
Total time
Chewy caramels made with nutty toasted flaxseeds
Serves: 50 caramels
  • 1 tablespoon unsalted butter, for greasing the pan
  • 2 cups flaxseeds
  • 2 cups + 2 tablespoons heavy cream
  • 1½ cups + 2 tablespoons granulated sugar
  • 1 cup + 2½ tablespoons flaxseed or olive oil
  • 1 cup dark brown sugar
  • 1 cup light corn syrup
  • ¾ cup evaporated milk
  1. Preheat your oven to 350 degrees F. Line a 9x13-inch pan with parchment paper and grease the parchment with butter. Set aside.
  2. Stir flaxseeds together with ¼ cup of water, then spread them out on a parchment lined baking sheet. Bake, stirring occasionally, until browned and toasted, about 30 minutes. Once toasted, sprinkle 2 tablespoons of flaxseeds over the bottom of your prepared 9x13-inch pan, and set the rest aside.
  3. Stir together the cream, granulated sugar, oil, brown sugar and evaporated milk together in a medium sized pot. Over medium-high heat, whisk together until smooth, then cook, stirring occasionally, until the caramel reaches 242 degrees F, about 20 minutes.
  4. Remove the pan from the heat and stir in the 1½ cups flaxseeds. Quickly pour the caramel into your prepared pan, and sprinkle the remaining flaxseeds over the top of the caramel. Place the caramels in the refrigerator and allow them to set for at least 4 hours.
  5. Lift the caramels out of the pan using the parchment and cut into ¾-inch cubes with a sharp knife. Serve the caramels chilled or at room temperature - they look super cute wrapped with wax paper!
Adapted From
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2015/06/22/flaxseed-caramels/