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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 117 |
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Make a pot of coffee or fix a drink, this takes a while! It's worth it though-this recipe is a family favorite and we always get requests for gifts of these chewy caramels. Darrell Brown, Lincoln, Nebraska Ingredients:
2 teaspoons plus 1 cup butter, divided |
1-1/4 cups sugar |
1-1/4 cups packed brown sugar |
1 cup dark corn syrup |
2 cups heavy whipping cream, divided |
2 pounds chopped pecans |
1 teaspoon vanilla extract |
Directions:
1. Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside.
2. In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage).
3. Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: 4-1/4 pounds.
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