Nut Caramels

• 2 c. white sugar
• 2 c. light corn syrup
• dash of salt
• 1/2 c. margarine
• 2 c. evaporated milk
• 1 tsp. vanilla
• 1 c. coarsely chopped nuts (black walnuts, English walnuts or pecans)

1. Blend sugar, corn syrup and salt with wooden spoon.
2. Boil for at least 10 minutes, stirring well.
3. Add butter.
4. Slowly stir in evaporated milk and continue stirring.
5. Do this at medium heat (it may bubble and pop, you may have to remove it from heat until you finish adding all the milk).
6. Stir constantly and cook until a firm ball forms in cold water, 245u0b0 on candy thermometer.
7. Remove from heat.
8. Add vanilla.
9. Use electric mixer to beat for a couple of minutes.
10. Add nuts and pour into greased 9 x 13-inch pan.
11. Cool completely.
12. Cut into squares.
13. Wrap individually.
14. Yield:
15. 120 to 140 caramels, about 3 pounds.

white sugar, light corn syrup, salt, margarine, milk, vanilla, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=691433 (may not work)