Free-form nutty caramels, made in your own kitchen.

Honey Pecan Caramels

2 1/2 cups pecan halves
2 tablespoons butter
1 1/2 cups granulated sugar
1/2 cup water
1/4 cup honey
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

1. Preheat oven to 375°F (190°C).
2. Place pecan halves on baking sheet; toast for 10 minutes, stirring once.
3. Grease the sides of a heavy saucepan with butter. Add water, salt, honey and sugar to pan. Bring to a boil, stirring constantly. Cook without stirring until soft-ball stage is reached (234° to 236°F on candy thermometer), about 10 minutes.
4. Remove from heat. Beat until creamy; stir in cinnamon and vanilla. Add pecans. Turn pecans onto cookie sheet and use two forks to separate into irregular pieces.

Makes 16 pieces.