Chocolate Pecan Caramels

Yield: about 2 1/2 pounds (about 6 3/4 dozen)

Ingredients

• 1 tablespoon plus 1 cup butter, softened, divided (NO SUBSTITUTES)
• 1 1/2 cups coarsely chopped pecans, toasted
• 1 cup (6 ounce) semisweet chocolate chips
• 2 cups packed brown sugar
• 1 cup light corn syrup
• 1/4 cup water
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract

Instructions

1. Line a 13 x 9 inch baking pan with foil; butter the foil with the 1 tablespoon butter.
2. Sprinkle with pecans and chocolate chips; set aside.
3. In a heavy saucepan over medium heat, melt remaining butter.
4. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil.
5. Stir in milk.
6. Cook, stirring constantly, until a candy thermometer reads 248 degrees F (firm ball stage).
7. Pour into prepared pan (do not scrape saucepan).
8. Cool completely before cutting.