Caramel Candy

Yield: about 9 dozen pieces

Ingredients

• 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

Instructions

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.

Notes

Will keep for several weeks.