Caramel Candy 2 cups granulated sugar 2 cups whipping cream 2 cups chopped pecans 1 3/4 cups light corn syrup 1/2 cup butter Pinch of salt 1 teaspoon vanilla extract
Mix first 5 ingredients together and cook slowly in heavy 4-quart boiler (or pot large enough to keep from boiling over) to firm ball stage (238 degrees F on candy thermometer).
Add salt and vanilla extract. Pour into buttered 12 x 9-inch pan and let cool. This will take several hours.
When cool, cut into squares and wrap in wax paper. Will keep for several weeks.
