Butterscotch Caramels(Takes 3 To 4 Hours Sometimes, Depending On The Weather) - cooking recipe

Ingredients

2 c. sugar
1 3/4 c. light corn syrup
3/4 c. butter
1 pt. cream
1/2 tsp. vanilla
1 c. chopped pecans

Preparation

Place 1/2 pint cream, syrup and sugar in a heavy pan over low heat; stir constantly.
When mixture comes to a boil, add rest of cream and butter very slowly so that mixture never stops boiling (very important).
Lower heat and cook at a slow boil to a firm ball stage, 246\u00b0 to 248\u00b0.
Sprinkle chopped nuts in a well buttered glass pan.
Add vanilla to mixture and pour over nuts. Cool at room temperature.
Cut into small pieces with sharp scissors and wrap individually in wax paper.
Store in refrigerator.
They taste best served cold.
Makes 2 1/2 pounds.