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1
Line an 8-inch-square metal baking pan with foil, extending the foil over the sides of the pan.
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2
Thoroughly coat the foil with the canola oil.
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3
In a heavy 3-quart saucepan, combine the cream, corn syrup and sugar.
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4
Stir continuously over moderate heat with a long-handled wooden spoon until the sugar is dissolved, about 5 minutes.
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5
Using a pastry brush dipped in warm water, brush down the side of the pan twice to prevent crystallization.
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6
Raise the heat to moderately high and place a candy thermometer in the pan.
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7
Continue to cook the syrup, stirring constantly, until the temperature registers 250, about 30 minutes.
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8
Remove the saucepan from the heat and quickly stir in the butter, vanilla and nuts.
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9
Pour the caramel into the prepared pan and let cool to room temperature on a rack, at least 2 hours.
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10
Use the ends of the foil to lift the caramel from the pan.
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11
Peel the foil off the back of the caramel.
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12
Coat the blade of a chef's knife with oil.
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13
Cut the caramel into 8 equal strips, then cut each strip into 8 pieces.
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14
Arrange the caramels, without touching one another, between sheets of wax paper, or wrap them individually in wax paper.
