Full Cream Nut Caramels

• 2 c. granulated sugar
• 1 c. light corn syrup
• 2 c. warm cream (22 % or whipping cream)
• 1/3 c. butter
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1/2 c. small or coarsely broken pecans

1. In 3-quart saucepan, cook sugar, corn syrup and 1 cup of cream about 10 minutes.
2. Add the other cup of warm cream slowly and cook about 5 minutes.
3. Have heat only high enough to prevent boiling over.
4. Add butter, a little at a time.
5. When thermometer reads about 230u0b0, lower heat and cook to 240u0b0 to 244u0b0.
6. If necessary, to prevent scorching, stir occasionally, toward end of cooking. Remove from heat as soon as temperature is reached.
7. Add salt and vanilla.
8. After several minutes, mix gently.
9. Let stand about 10 minutes.
10. Add nuts gently.
11. Pour into well-oiled or buttered 8-inch square pan.
12. Cool until solid enough to cut.
13. Wrap individual pieces to prevent spreading.
14. Makes about 2 pounds.

sugar, light corn syrup, warm cream, butter, salt, vanilla, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=943638 (may not work)