Caramels - cooking recipe

Ingredients

2 c. sugar
2 c. white corn syrup
1 stick butter
1 large can evaporated milk
1 pt. chopped pecans
pinch of salt

Preparation

Mix sugar and syrup.
Place on burner and stir until sugar dissolves.
Cook without stirring until syrup spins a brittle thread.
Lower heat and add butter.
Stir until melted.
Add slowly and stir evaporated milk.
Increase heat; stir and cook until a small amount forms a firm ball in ice water.
Remove from burner.
Add pecans and salt and pour into buttered 7 x 11-inch pan.
Let cool.
Cut and shape into 1-inch squares.
Wrap each square in wax paper.
Yield: about 100 caramels.