Light Nut Caramels

Directions

1. 1
   Place sugar, corn syrup, cream and butter in large (about 3-quart), heavy saucepan; mix well.
2. 2
   Cook over medium heat, stirring occasionally.
3. 3
   When mixture begins to caramelize, lower heat and cook, stirring constantly to 244° on a candy thermometer or until a teaspoonful of mixture dropped in cold water forms a ball that does not flatten when removed from water.
4. 4
   Stir in nuts and vanilla.
5. 5
   Pour into one corner of a lightly buttered 8-inch square cake pan.
6. 6
   Allow mixture to flow and level of its own accord.
7. 7
   Let stand until cold.
8. 8
   Turn the block of candy onto a cutting board.
9. 9
   Mark off 3/4-inch squares; cut with a sharp knife. Wrap caramels individually in waxed paper.
10. 10
    Makes about 1 1/4 pounds.