Almond Caramels 1 cup granulated sugar 1/2 cup brown sugar 1/2 cup light corn syrup 1 1/2 cups light cream 1/4 cup butter or margarine 1 teaspoon vanilla extract 1/2 cup chopped, toasted almonds
Butter bottom and sides of a 9 x 5-inch loaf pan.
In 2-quart saucepan combine sugars, corn syrup, cream and 1/4 cup butter. Cook and stir over medium heat until sugars dissolve. Continue cooking, stirring occasionally, to firm ball stage (248 degrees F).
Remove from heat; stir in vanilla extract and almonds. Turn into prepared pan. Cool. Cut in squares.
