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Combine sugar with 1 cup or heavy cream, corn syrup and salt in a large pan. Cook, stirring, for 10 minutes. Add the rest of the cream gradually so mixture doesn´t stop boiling. Cook for 5 minutes until candy thermometer reaches 248ºF (120ºC)- Remove from the heat and stir in vanilla and chopped nuts. Pour mixture in a greased jelly roll pan and spread evenly. Cool.
Once caramel is cold invert on a horizontal surface or board and cut in squares. Wrap in waxed paper.
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