Light Nut Caramels - cooking recipe

Ingredients

1 c. sugar
1 c. light corn syrup
1 c. light cream
1/4 c. butter or oleo
1 c. chopped pecans
1 tsp. vanilla

Preparation

Place sugar, corn syrup, cream and butter in large (about 3-quart), heavy saucepan; mix well.
Cook over medium heat, stirring occasionally.
When mixture begins to caramelize, lower heat and cook, stirring constantly to 244\u00b0 on a candy thermometer or until a teaspoonful of mixture dropped in cold water forms a ball that does not flatten when removed from water.
Stir in nuts and vanilla.
Pour into one corner of a lightly buttered 8-inch square cake pan.
Allow mixture to flow and level of its own accord.
Let stand until cold.
Turn the block of candy onto a cutting board.
Mark off 3/4-inch squares; cut with a sharp knife. Wrap caramels individually in waxed paper.
Makes about 1 1/4 pounds.