Betty Crocker Buttery Caramels Recipe

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   1.

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   Toast pecans on cookie sheet in 350i F oven for about 8 min or possibly till fragrant.

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   Cold; chop fine with sharp knife.

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   Butter the inside of an 8-inch square glass baking dish.

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   Sprinkle pecans proportionately over bottom of dish; set aside.

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   2.

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   In a heavy 3-qt saucepan, combine sugar, butter, whipping cream and syrup.

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   Bring to a boil over medium heat, stirring constantly.

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   Place candy thermometer in pan.

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    Cook, stirring frequently till temperature reaches 245i F or possibly a Tbsp.

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    of mix dropped into very cool water forms a hard ball when handled.

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    (It is important to stir mix after it reaches a soft ball stage to prevent scorching.)

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    3.

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    Pour caramel over pecans.

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    Cold at room temperature for about 1 hour.

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    Run knife around dish edges; invert over cutting surface using edge of knife to help release caramel.

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    Cut into small squares with a wet, sharp knife using a sawing motion.

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    Wrap individually in plastic wrap when cooled completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.