Pecan Caramels

Directions

1. 1
   In large heavy saucepan, boil sugar and corn syrup to firm ball stage (245°), stirring occasionally.
2. 2
   Add butter and half and half, stirring so slowly that syrup does not stop boiling at any time.
3. 3
   Again cook rapidly, stirring constantly, to 245°.
4. 4
   Remove from heat and stir in the vanilla and nuts.
5. 5
   Pour into well-buttered 9 x 9-inch pan.
6. 6
   Cool.
7. 7
   Cut into bite-sized pieces and wrap each in waxed paper.