BETTY CROCKER BUTTERY CARAMELS

1/2 cup pecans
2 cups granulated sugar
1 stick (1/2 cup) butter
2 cups heavy (whipping) cream
3/4 cup light corn syrup

Toast pecans on cookie sheet in 350 degree F oven for about 8 minutes or until fragrant. Cool; chop fine with sharp knife.

Butter the inside of an 8-inch square glass baking dish. Sprinkle pecans evenly over bottom of dish; set aside.

In a heavy 3-quart saucepan, combine sugar, butter, whipping cream and syrup. Bring to a boil over medium heat, stirring constantly. Place candy thermometer in pan. Cook, stirring frequently until temperature reaches 245 degrees F or a tablespoon of mixture dropped into very cold water forms a firm ball when handled. (It is important to stir mixture after it reaches a soft ball stage to prevent scorching.)

Pour caramel over pecans. Cool at room temperature for about 1 hour.

Run knife around dish edges; invert over cutting surface using edge of knife to help release caramel. Cut into small squares with a wet, sharp knife using a sawing motion.

Wrap individually in plastic wrap when cooled completely.

Makes about 60
Source: Dairy Council of Wisconsin