Ingredients
2 teaspoons butter1/3 cup butter, cubed2 cups sugar2 cups heavy whipping cream, divided1 cup light corn syrup 1-1/2 cups chopped walnuts1 teaspoon vanilla extract
Preparation
Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter.
In a large heavy saucepan, combine cubed butter, sugar, 1 cup cream and corn syrup. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Stir in remaining cream very slowly so that mixture does not stop boiling.
Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 245° (firm-ball stage).
Remove from heat; stir in walnuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight.
Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.
