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 mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)