Maple Pecan Caramels

1. 1

   Line an 8-inch-square baking pan with aluminum foil that extends over the sides.

2. 2

   With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil.

3. 3

   Set aside.

4. 4

   In a 3-quart heavy-bottomed saucepan over medium-high heat, combine the maple syrup, brown sugar, and cream, and bring to a boil, stirring frequently with a wooden spoon or heat-proof spatula.

5. 5

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

6. 6

   Place a candy thermometer in the pan and cook the mixture until it registers 242F on the thermometer (10 to 15 minutes), stirring constantly.

7. 7

   Remove the pan from the heat, stir in the butter, then blend in the pecans.

8. 8

   Pour the mixture into the prepared pan.

9. 9

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

10. 10

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

11. 11

    Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and peel the foil off the caramel.

12. 12

    Cut the caramel evenly into 1-inch squares.

13. 13

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

14. 14

    Substitute walnuts, Brazil nuts, or almonds for the pecans.

* Per serving · 4 servings · Values may vary.