Light Nut Caramels

1. 1

   Place sugar, corn syrup, cream and butter in large (about 3-quart), heavy saucepan; mix well.

2. 2

   Cook over medium heat, stirring occasionally.

3. 3

   When mixture begins to caramelize, lower heat and cook, stirring constantly to 244u00b0 on a candy thermometer or until a teaspoonful of mixture dropped in cold water forms a ball that does not flatten when removed from water.

4. 4

   Stir in nuts and vanilla.

5. 5

   Pour into one corner of a lightly buttered 8-inch square cake pan.

6. 6

   Allow mixture to flow and level of its own accord.

7. 7

   Let stand until cold.

8. 8

   Turn the block of candy onto a cutting board.

9. 9

   Mark off 3/4-inch squares; cut with a sharp knife. Wrap caramels individually in waxed paper.

No additional tips available.