Yummy, buttery cream caramels loaded withchopped nuts.
Recipe: Nutty Swiss Caramels
1 cup butter
Line a 13 x 9-inch pan with aluminum foil.For thicker candy use a 9-inch square pan.
In a heavy saucepan, melt butter. Addsugar, light corn syrup, and cream. Mix well and bring to a boil.
Reduce heat, cook, and stir until 250°F(120°C) on a candy thermometer (about 20 minutes).
Add vanilla, and stir in nuts.
Immediately pour into the prepared pan.
When cool, use a buttered knife to cutinto 1-inch squares. Wrap each square in plastic wrap to store.
1 cup granulated sugar
1 cup light corn syrup
1 cup heavy cream
1 tablespoon vanilla extract
3 1/2 cups nuts, chopped (16-ounces)
Makes 16 pieces.
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