Walnut Caramels

Walnut Caramels
Courtesy Better Homes and Gardens

3 c. chopped walnuts
1 c. butter
2 1/4 c. packed brown sugar (16 oz.)
1 14-oz. can sweetened condensed milk
1 c. light-colored corn syrup
1 tsp. vanilla extract

Line a 8x8x2- or 9x9x2- inch baking pan with foil, extending foil over edges of pan. Butter the foil and set the pan aside.

In a heavy 3-quart saucepan, melt butter over low heat. Add brown sugar, condensed milk and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until the thermometer registers 244-248 degrees (15-20 minutes). Remove saucepan from heat; remove thermometer, Stir in vanilla. Quickly pour the mixture into the prepared pan. When the caramel mixture is firm, use foil to lift it out of pan. Use a buttered knife to cut into squares. Dip in chocolate if desired. Makes about 2 pounds (64 pieces).