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Lagusta’s Luscious

Maple Pecan Caramels

Maple Pecan Caramels

1 box, 9 caramels

Regular price $22.00
Regular price $0.00 Sale price $22.00
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Maple Pecan Caramels are made with fresh pecan purée from darkly roasted pecans from an organic Arizona pecan farm and deep dark maple syrup from the Catskills, then enrobed in dark chocolate and decorated with streaks of cocoa butter colored with vegetable-based colorings.

Completely smooth and surprisingly intense. A perfect encapsulation of fall in one bite, but we make them all year because why not? They don't seem quite as sweet as our other caramels, because they're not—all that pecan purée gives them a depth different from sweetness.

Ingredients

truly ethical chocolate (cocoa mass, cocoa butter, vegan sugar, sunflower lecithin, vanilla), fair trade vegan cane sugar*, coconut milk*, coconut oil*, pecans*, local maple syrup, cream of tartar, vanilla, sea salt. Decoration: house-made white chocolate (fair trade cocoa butter*, fair trade vegan cane sugar*, coconut milk powder*, tapioca maltodextrin, gum acacia, vanilla bean, sea salt, soy lecithin, natural flavor*)*, natural vegetable-derived food coloring. CONTAINS: SOY, COCONUT, PECAN.

*denotes an organic ingredient

Produced in a facility that uses nuts, seeds, coconut, soy, and wheat.

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Freshness Guide

Chocolates are best kept at cool room temperature away from heat and humidity. Under ideal storage conditions, solid chocolates, bars, and barks will last six months. Caramel and bars with a caramel layer can keep up to three months. Filled non-caramel bonbons should be eaten within one month.

Shipping Info

We ship Monday-Friday with the exception of bank holidays. Please review our Shipping Policy for details!

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Always vegan

We exist to make amazing ethical sweets. Since 2003 we have been stirring up heartbreakingly delicious confections using equitably sourced ingredients.
We are a completely vegan, woman-owned business committed to the magic of sugar, our love of the earth, and sustainability without sacrifice.

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