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Buttery Caramels

1/2 cup pecans
2 cups granulated sugar
1 stick (1/2 cup) butter
2 cups whipping cream
3/4 cup light corn syrup

1. Toast pecans on cookie sheet in 350ºF (175ºC) oven for about 8 minutes or until fragrant. Cool; chop fine with sharp knife. Butter the inside of an 8-inch square glass baking dish. Sprinkle pecans evenly over bottom of dish; set aside.
2. In a heavy 3-quart saucepan, combine sugar, butter, whipping cream and syrup. Bring to a boil over medium heat, stirring constantly. Place candy thermometer in pan. Cook, stirring frequently, until temperature reaches 245ºF (120ºC) or a tablespoon of mixture dropped into very cold water forms a firm ball when handled. (It is important to stir mixture after it reaches a soft ball stage to prevent sticking.)
3. Pour caramel over pecans. Cool at room temperature for about 1 hour. Run knife around dish edges; invert over cutting surface using edge of knife to help release caramel. Cut into small squares with a wet, sharp knife using a sawing motion. Wrap individually in plastic wrap when cooled completely.

Makes 60 small squares.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

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