Caramel Pecans Recipe

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.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.