1 cup of sugar
1 cup of light brown sugar or regular sugar
1/2 cup of Karo syrup
2 cups of heavy cream
1/3 cup of butter or margarine
1 tablespoon of vanilla extract
1/2 cup of chopped nuts or hazelnuts
1 cup of sugar
1 cup of light brown sugar or regular sugar
1/2 cup of Karo syrup
2 cups of heavy cream
1/3 cup of butter or margarine
1 tablespoon of vanilla extract
1/2 cup of chopped nuts or hazelnuts
Combine in a saucepan the 2 cups of sugar, light brown sugar or regular sugar, Karo syrup, heavy cream, and butter or margarine
Stir constantly until it comes to a boil
Continue cooking over low heat, stirring occasionally, until the caramel reaches a firm ball stage
Remove from heat
Add vanilla extract and nuts
Spread the mixture into a greased 18 cm x 27 cm baking dish
Let cool completely and invert onto a greased plate or tray
Cut into pieces of 2 1/2 cm
As nut caramels absorb moisture, store them in an airtight container in the refrigerator for no more than two days
If wrapped individually in aluminum foil, they can be stored for up to a month
Yields 750 g.
