Ingredients

1/3 C. margarine or butter
1 C. sugar
1 C. light corn syrup
1 C. whipping cream
1 Tbsp. vanilla
1 (12 oz.0 can salted mixed nuts, chopped (2 1/3 cups)

Cooking Instructions

Line an 8 x 8 x 2 or 9 x 9 x 2 inch baking pan with foil; extend foil over edges of pan. Butter foil; set aside. In a heavy 3 quart saucepan, melt margarine over low heat. Add sugar, syrup, and cream; mix well. Cook and stir over medium high heat to boiling. Carefully clip a candy thermometer to side of pan. Cook and stir over medium heat to 248 degrees, about 25 minutes. Remove saucepan from heat; remove thermometer. Add vanilla; quickly stir in nuts. Immediately pour mixture into prepared pan. When mixture is firm, use foil to lift it out of pan; remove foil. Use a sharp buttered knife to cut caramels into 1 inch squares. Wrap each caramel in clear plastic wrap. Makes about 2 lbs. (64 caramels).
 
 
"For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)