Nutty Butterscotch Caramels

1. 1

   Generously butter a 13-by-9-inch metal baking pan.

2. 2

   In a large heavy saucepan, combine the butter, light and dark corn syrups, cream, brown sugar and granulated sugar.

3. 3

   Cook over moderate heat, stirring to dissolve the sugar.

4. 4

   Raise the heat to moderately high and place a candy thermometer in the pan.

5. 5

   Bring to a boil.

6. 6

   Using a pastry brush dipped in warm water, brush down the side of the pan twice to prevent crystallization.

7. 7

   Continue to cook, stirring constantly, until the temperature registers 248, about 20 minutes.

8. 8

   Remove the pan from the heat and quickly stir in the vanilla and the nuts.

9. 9

   Pour the caramel into the prepared pan and let cool to room temperature on a rack, at least 2 hours.

10. 10

    Remove the caramel from the pan.

11. 11

    Oil the blade of a chef's knife.

12. 12

    Cut the caramel crosswise into 13 strips, then cut each strip into 9 pieces.

13. 13

    Arrange the caramels, without touching one another, between sheets of wax paper, or wrap them individually in wax paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.