Cream Nut Caramels
3/4 cup pecans
2 cups heavy cream
1-1/2 cups granulated sugar
1/4 cup light brown sugar
1 cup brown rice syrup
1/4 cup butter
1/4 teaspoon salt
1 teaspoon vanilla
Measure all ingredients before you begin.
Line an 8-inch square pan with parchment and butter it generously. Set aside.
Using a small saucepan, heat the heavy cream until warm.
Remove 1 cup of the warm cream. Place it into a heavy 4-quart saucepan. Add the sugars and rice syrup to the cream in the 4 quart saucepan. Heat on medium for about 5 minutes, stirring with a wooden spoon until the mixture begins to boil. Add the remaining cream very slowly so the boiling does not stop. Cook about 5 minutes more.
Place a candy thermometer into the saucepan and heat to 230 degrees. Lower the heat to prevent scorching. Add the butter about 1 tablespoon - don't get legalistic, just put it in a bit at a time to keep your temperature right - and continue heat to 245 degrees.
Remove the candy from the heat and stir in the salt, vanilla and chopped pecans. Pour the mixture into the prepared pan. Allow to set up at room temperature until firm. Cut into 1 inch squares.
Yield: 64 1-inch pieces
Option One: cut into squares, dip into chocolate, sprinkle with high quality salt.
Option Two: Pour over granola, squish down and make granola/caramel bars!