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Caramels

2 cups granulated sugar
1/3 cup butter
3/4 cup dark corn syrup
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1 cup chopped pecans

1. In a saucepan, combine sugar, butter, and dark corn syrup. Stir often while gradually bringing to a boil. Next add the cream and continue to stir as you heat the mixture until a candy thermometer reaches 240*F (115*C).
2. Remove from the heat and add vanilla.
3. Pour into a buttered 9 x 9-inch dish sprinkled with chopped pecans. Cool before cutting.

Makes about 24 pieces.