Creamy Pecan Caramels
- 2 cups sugar
- 1 cup firmly packed brown sugar
- 1 cup light corn syrup
- 3/4 cup butter
- 1 cup whipping cream
- 1 tablespoon plus 1 teaspoon vanilla extract
- 4 cups coarsely chopped pecans
- Combine sugar, syrup, butter, and whipping cream in a large Dutch oven. Cook over medium heat, stirring constantly, until sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring frequently, until mixture reaches firm ball stage (244u0b0).
- Remove from heat. Stir in vanilla and pecans, mixing well. Working rapidly, spread mixture in a buttered 15- x 10- x 1-inch jellyroll pan. Cool completely before cutting into 1- inch squares. Wrap each piece in plastic wrap. Store in airtight containers.
sugar, brown sugar, light corn syrup, butter, whipping cream, vanilla, pecans
Taken from www.myrecipes.com/recipe/creamy-pecan-caramels (may not work)