Annalee's Caramel

1. 1

   Generously butter 9 x 13 pan with 2 T butter, and sprinkle finely chopped nuts of your preference and set aside.

2. 2

   In large non-stick pan, melt 1/2 c butter, adding sugar and Karo syrup and pinch of salt.

3. 3

   On medium high heat, bring to boil, stirring continuously.

4. 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. 5

   (while stirring, make sure the boil continues).

6. 6

   Once mixture has reached soft ball stage, remove from heat and add vanilla, stirring until smooth and creamy.

7. 7

   Pour mixture over nuts and let set until completly firm and cool; approx 4 hours.

8. 8

   Once caramel has cooled, cut into small bite size pieces, wrapping each individual piece with waxed paper, twisting both ends.

9. 9

   (this is done as each piece comes out of the pan).

10. 10

    Store wrapped candy in air tight container at room tempature.

* Per serving · 4 servings · Values may vary.

No additional tips available.