Betty Crocker Buttery Caramels Recipe

• 1/2 c. pecans
• 2 c. granulated sugar
• 1 stk butter
• 2 c. whipping cream
• 3/4 c. light corn syrup

1. 1.
2. Toast pecans on cookie sheet in 350i F oven for about 8 min or possibly till fragrant.
3. Cold; chop fine with sharp knife.
4. Butter the inside of an 8-inch square glass baking dish.
5. Sprinkle pecans proportionately over bottom of dish; set aside.
6. 2.
7. In a heavy 3-qt saucepan, combine sugar, butter, whipping cream and syrup.
8. Bring to a boil over medium heat, stirring constantly.
9. Place candy thermometer in pan.
10. Cook, stirring frequently till temperature reaches 245i F or possibly a Tbsp.
11. of mix dropped into very cool water forms a hard ball when handled.
12. (It is important to stir mix after it reaches a soft ball stage to prevent scorching.)
13. 3.
14. Pour caramel over pecans.
15. Cold at room temperature for about 1 hour.
16. Run knife around dish edges; invert over cutting surface using edge of knife to help release caramel.
17. Cut into small squares with a wet, sharp knife using a sawing motion.
18. Wrap individually in plastic wrap when cooled completely.
19. Yield: About 60

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

Taken from cookeatshare.com/recipes/betty-crocker-buttery-caramels-84202 (may not work)