Nut Caramels

1. 1

   Combine sugar, syrup and salt in large heavy saucepan.

2. 2

   Boil, stirring occasionally until syrup is very thick (310u00b0 on a candy thermometer).

3. 3

   Add margarine and slowly stir in evaporated milk. Stir constantly.

4. 4

   Cook rapidly to firm ball stage (246u00b0).

5. 5

   Remove from heat.

6. 6

   Add vanilla.

7. 7

   If mixture curdles, beat a minute or two. Add nuts and pour into buttered 8 x 8 x 2-inch square cake pan. Let stand until cool.

8. 8

   Cut and wrap individually in wax paper. Keeps well for 3 months.

No additional tips available.