Light Nut Caramels

• 1 c. sugar
• 1 c. light corn syrup
• 1 c. light cream
• 1/4 c. butter or oleo
• 1 c. chopped pecans
• 1 tsp. vanilla

1. Place sugar, corn syrup, cream and butter in large (about 3-quart), heavy saucepan; mix well.
2. Cook over medium heat, stirring occasionally.
3. When mixture begins to caramelize, lower heat and cook, stirring constantly to 244u0b0 on a candy thermometer or until a teaspoonful of mixture dropped in cold water forms a ball that does not flatten when removed from water.
4. Stir in nuts and vanilla.
5. Pour into one corner of a lightly buttered 8-inch square cake pan.
6. Allow mixture to flow and level of its own accord.
7. Let stand until cold.
8. Turn the block of candy onto a cutting board.
9. Mark off 3/4-inch squares; cut with a sharp knife. Wrap caramels individually in waxed paper.
10. Makes about 1 1/4 pounds.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=628140 (may not work)