Caramels (in my big kettle)
1 cup of pecan pieces roasted. ()300 degrees for 25 min. Cool.
Spray the silicone candy molds with vegetable oil or if you don’t use molds - butter two 9x13 pans, and line with parchment paper and butter that too. You wanna be ready to pour the caramel . Caramel recipe makes about 94 carmels. After spraying the molds add some nuts to some of them or put some nuts on top of the buttered parchment in one of the pans. Leave the other one just buttered. In a HEAVY big pot ( I use my 12 qt because it's a heavy one, but half that size would be fine if you have a heavy one) mix:
6 Cups Heavy Whipping Cream
4 Cups white sugar
2 2/3 brown sugar
1 1/3 cups of light corn syrup
Stir constantly while bringing mixture to a boil, to dissolve the sugar. Once the mixture comes to a boil put on low, med heat (3 or 4 on my stove). Stop stirring, and put a candy thermometer on the pot, or use an instant thermometer. Takes about 25 minutes to reach 250 degrees, here in AZ but watch closely (times vary), and stir occasionally just so the bottom doesn’t burn. Once the mixture gets to 250 degrees remove from heat and add:
2 Tablespoons vanilla
2 Tablespoons kosher salt
4 Tablespoons butter
Stir well, and I pour the caramel in a gravy boat to be able to do a neat job pouring the caramel into the molds. I leave some plain, some with the nuts and sprinkle some coarse kosher salt on the tops of some for salted carmels. Let them sit at room temp several hours. Turn out of molds or cut in pieces. Find yourself a good Christmas movie, grab a pair of gloves and wrap, wrap, wrap in twist wrappers (they sell these on Amazon these days, 3.5x5). These make nice gifts.
