Caramel Candy

Directions

1. 1
   Combine sugar, syrup and salt; add 1/2 cup cream.
2. 2
   Cook and stir until soft ball stage.
3. 3
   Add another 1/2 cup cream, continue to cook and stir and let it reach 236°.
4. 4
   Stir last 1/2 cup cream and cook and stir until the candy thermometer reaches 242°. Remove from heat and stir in vanilla and nuts; let cool to 200° before pouring into buttered
5. 5
   9 x 9-inch dish with Handi-Wrap in the bottom.
6. 6
   Don't use wax paper or the caramel will stick.