Butter Nut Caramels

1. 1

   Line a baking sheet with aluminum foil, then place a 4 1/2 by 14-inch flan form in the center of the foil.

2. 2

   With a paper towel, coat the foil and the inside of the flan form with 1 tablespoon of the vegetable oil.

3. 3

   Set aside.

4. 4

   In a 3-quart heavy-bottomed saucepan over medium heat, combine the whole milk, cream, condensed milk, corn syrup, sugar, and butter.

5. 5

   Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes).

6. 6

   Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.

7. 7

   Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 240F on the thermometer (15 to 20 minutes), stirring constantly.

8. 8

   Remove the pan from the heat, stir in the vanilla, then blend in the almonds.

9. 9

   Pour the mixture into the prepared flan form and spread it out rapidly with a wooden spoon.

10. 10

    Let the caramel cool completely at room temperature (2 to 3 hours).

11. 11

    With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.

12. 12

    With the knife, loosen and remove the flan form; invert the caramel onto the cutting board, and peel the foil off the caramel.

13. 13

    Cut the caramel into twenty-eight 1/2-inch-wide strips, then cut each strip into four pieces.

14. 14

    In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper rectangles, the caramels will keep for 2 weeks at room temperature.

15. 15

    Substitute any nuts for the almonds.

* Per serving · 4 servings · Values may vary.