Annalee's Caramel

Directions

1. 1
   Generously butter 9 x 13 pan with 2 T butter, and sprinkle finely chopped nuts of your preference and set aside.
2. 2
   In large non-stick pan, melt 1/2 c butter, adding sugar and Karo syrup and pinch of salt.
3. 3
   On medium high heat, bring to boil, stirring continuously.
4. 4
   Once mixture comes to a roiling boil, slowly add evaporated milk, stirring continuously until tempature reaches soft ball stage; 240* on candy thermometer.
5. 5
   (while stirring, make sure the boil continues).
6. 6
   Once mixture has reached soft ball stage, remove from heat and add vanilla, stirring until smooth and creamy.
7. 7
   Pour mixture over nuts and let set until completly firm and cool; approx 4 hours.
8. 8
   Once caramel has cooled, cut into small bite size pieces, wrapping each individual piece with waxed paper, twisting both ends.
9. 9
   (this is done as each piece comes out of the pan).
10. 10
    Store wrapped candy in air tight container at room tempature.