Buttery Pecan Caramels

1. 1

   Line 8-inch square pan with aluminum foil, extending foil over edges.

2. 2

   Lightly butter foil.

3. 3

   Set aside.

4. 4

   Combine sugar, 1 cup half & half, corn syrup and butter in 4-quart saucepan.

5. 5

   Cook over medium heat, stirring occasionally, 15-18 minutes or until mixture comes to a full boil.

6. 6

   Add remaining half & half.

7. 7

   Continue cooking, stirring often, 45-55 minutes or until candy thermometer reaches 245F or small amount of mixture dropped into ice water forms a firm ball.

8. 8

   Pour into prepared pan.

9. 9

   Cover; refrigerate just 1-1 1/2 hours or until firm.

10. 10

    Cut into 64 pieces.

11. 11

    Drop 1/4 teaspoon melted chocolate on top of each caramel; press pecan half into chocolate.

12. 12

    Cover; store refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.