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Pecan Caramels

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Ingredients

  • 2 teaspoons plus 1 cup butter, divided
  • 1-1/4 cups sugar
  • 1-1/4 cups packed brown sugar
  • 1 cup dark corn syrup
  • 2 cups heavy whipping cream, divided
  • 2 pounds chopped pecans
  • 1 teaspoon vanilla extract

Details

Servings 117
Adapted from tasteofhome.com

Preparation

Step 1

Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside.
In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage).
Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

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