Caramel Candy

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  • 2 cups granulated sugar
  • 2 cups whipping cream
  • 2 cups chopped pecans
  • 1 3/4 cups light corn syrup
  • 1/2 cup butter
  • Pinch of salt
  • 1 teaspoon vanilla extract


  1. Mix first 5 ingredients together and cook slowly in heavy 4-quart boiler (or pot large enough to keep from boiling over) to firm ball stage (238 degrees F on candy thermometer).
  2. Add salt and vanilla extract. Pour into buttered 12 x 9-inch pan and let cool. This will take several hours.
  3. When cool, cut into squares and wrap in wax paper.

Makes about 9 dozen pieces.

Will keep for several weeks.

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