Annalee's Caramel

• 2 tablespoons butter, plus
• 12 cup butter
• 2 cups finely chopped nuts
• 2 cups sugar
• 2 cups light Karo syrup
• 1 pinch salt
• 2 cups evaporated milk
• 1 teaspoon vanilla

1. Generously butter 9 x 13 pan with 2 T butter, and sprinkle finely chopped nuts of your preference and set aside.
2. In large non-stick pan, melt 1/2 c butter, adding sugar and Karo syrup and pinch of salt.
3. On medium high heat, bring to boil, stirring continuously.
4. Once mixture comes to a roiling boil, slowly add evaporated milk, stirring continuously until tempature reaches soft ball stage; 240* on candy thermometer.
5. (while stirring, make sure the boil continues).
6. Once mixture has reached soft ball stage, remove from heat and add vanilla, stirring until smooth and creamy.
7. Pour mixture over nuts and let set until completly firm and cool; approx 4 hours.
8. Once caramel has cooled, cut into small bite size pieces, wrapping each individual piece with waxed paper, twisting both ends.
9. (this is done as each piece comes out of the pan).
10. Store wrapped candy in air tight container at room tempature.

butter, butter, nuts, sugar, light karo syrup, salt, milk, vanilla

Taken from www.food.com/recipe/annalees-caramel-402982 (may not work)