Holiday Honey Caramels

1. 1

   Finely chopped toasted nuts or toasted or untoasted coconut (optional)Line the bottom and sides of a 9-inch square pan with foil.

2. 2

   Lightly butter and set aside.

3. 3

   Melt butter in a medium, heavy saucepan.

4. 4

   Add honey, cream and brown sugar; mix well.

5. 5

   Cook over medium-high heat until mixture comes to a boil.

6. 6

   Reduce heat to medium and boil, stirring frequently, for 45 minutes or until a candy thermometer registers 255 degrees F to 260 degrees F. Remove from heat and stir in vanilla; let cool slightly and pour into prepared pan.

7. 7

   Let cool completely in the refrigerator, then lift foil to remove caramels from pan.

8. 8

   Cut into individual caramels with a very sharp knife.

9. 9

   Roll in chopped nuts or coconut, if you like, then wrap each individually in clear plastic gift wrap.

10. 10

    Store in the refrigerator to keep firm for up to 1 month.

11. 11

    Tip!

12. 12

    Make a cup of hot coffee or tea decadent by dropping in one of these caramels.

* Per serving · 4 servings · Values may vary.

No additional tips available.