My step-mom Michelle has had a tradition of making caramels for Christmas since she was a little girl.  For me growing up, the caramels were part of the magic of Christmas.

Now that I am all grown up (just a little sigh), I get to be a part of creating that magic. Over Thanksgiving this year Michelle showed me exactly what to do.  We took some pictures this time to document the process, but it still doesn’t compare to actually tasting the sweet, sticky deliciousness.  To experience it for yourself, you definitely have to try these at home.

A candy thermometer and a nice sturdy pan are keys to caramel success!

We are a nut family (not in the crazy way!) so those lumps you see are on purpose, they are freshly toasted pecans folded into the caramels before pouring the caramels out to set:

A twist of wax paper finishes the homemade look, now they are ready to eat or to package for a friend (assuming you can get them out of the house without eating them all!)

And now… to the recipe!

NUT CARAMELS
Ila Rae Porter

1 cup heavy cream mixed with 1/2 cup milk
1/2 cup white sugar                                                  1/2 cup brown sugar
3/4 cup light corn syrup                                           dash of salt
1/2 tsp. vanilla                                                          3/4 cup chopped nuts
2 Tbsp. butter

In a large heavy saucepan, mix 3/4 cup cream mixture, sugars, corn syrup and salt.  Bring to boil over medium heat, stirring to dissolve sugars.

Very slowly stir in remaining 3/4 cup cream mixture so that the syrup mixture continues to boil.  Set candy thermometer in pan and cook syrup, stirring occasionally to 234° (soft ball stage).  Remove from heat, stir in vanilla, nuts and butter.  Pour into greased 8×8 pan.  Cool completely at room temperature.  Cut into pieces and wrap each piece in waxed paper or plastic wrap.

Enjoy!