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1
Line the bottom and sides of the baking pan with aluminum foil and grease the foil.
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2
If using the walnuts, spread them in the prepared pan.
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3
Set aside.
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4
Combine the corn syrup, honey, sugar, and salt in a heavy 3-quart saucepan.
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5
Cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture simmers around the edges.
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6
Wash the sugar and syrup from the sides of the pan with a wet pastry brush.
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7
Cover and cook for 3 minutes.
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8
(Meanwhile, rinse the spatula or spoon for use again later.)
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9
Uncover the pan and wash down the sides once more.
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10
Attach the candy thermometer to the saucepan, without letting it touch the bottom of the pan, and cook, uncovered, without stirring until the mixture reaches 305F.
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11
Meanwhile, heat the cream in a small saucepan until tiny bubbles form around the edges of the pan.
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12
Turn off the heat and cover the pan to keep the cream hot.
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13
When the sugar mixture is at 305F, turn off the heat and stir in the butter chunks.
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14
Gradually stir in the hot cream; it will bubble up and steam dramatically.
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15
Turn the burner back on and adjust it so that the mixture boils energetically but not violently.
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16
Stir until smooth.
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17
Continue to cook, stirring occasionally, to about 245F.
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18
Then cook, stirring constantly, to 248F for soft chewy caramels or 250F for firmer chewy caramels.
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19
Remove the pan from the heat and stir in the vanilla.
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20
Pour the caramel into the lined pan.
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21
Let set for 4 to 5 hours, or overnight, until firm.
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22
Lift the pan liner from the pan and invert the sheet of caramel onto a sheet of parchment paper.
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23
Peel off the liner and turn the caramel right side up.
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24
Cut the caramels with an oiled knife into 1-inch squares, skinny bars , or any desired shape.
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25
Wrap each caramel individually in wax paper or cellophane.
