Pecan Caramels

1. 1

   In large heavy saucepan, boil sugar and corn syrup to firm ball stage (245u00b0), stirring occasionally.

2. 2

   Add butter and half and half, stirring so slowly that syrup does not stop boiling at any time.

3. 3

   Again cook rapidly, stirring constantly, to 245u00b0.

4. 4

   Remove from heat and stir in the vanilla and nuts.

5. 5

   Pour into well-buttered 9 x 9-inch pan.

6. 6

   Cool.

7. 7

   Cut into bite-sized pieces and wrap each in waxed paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.