Recipe for cooking buttery nut caramels

Desserts to Go with Coffee and Tea :: Caramels

Buttery Nut Caramels

1 c. butter (no substitutes!)
2 1/4 c. packed light brown sugar
Dash of salt
1 c. light corn syrup
1 (14 ounce) can sweetened condensed milk
1 1/2 tsp. vanilla extract or flavoring
3/4 c. coarsely chopped nuts

Butter a 9-in. square pan and set aside (do not over-butter or the caramels will be greasy).

Melt butter in a heavy 3-qt. saucepan over med. heat; stir in brown sugar and salt. Stir in corn syrup. Slowly pour in milk, stirring constantly until combined. Using a candy thermometer, cook to 248 degrees F (about 25 mins.), stirring occasionally (the mixture will be very bubbly). Remove saucepan from heat and stir in vanilla extract or flavoring and nuts. Immediately pour into greased pan. Let candy cool completely before cutting into 1-in. squares. Wrap each square in wax paper or plastic wrap and store in an airtight container at room temperature.

Makes approximately about 2 lb. (about 64 pieces).

Make-Ahead Tip: Prepare and wrap caramels. Store tightly covered in a cool, dry place up to 2 weeks.