| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Nutty Swiss Caramels

1 cup butter
1 cup granulated sugar
1 cup light corn syrup
1 cup heavy cream
1 tablespoon vanilla extract
3 1/2 cups nuts, chopped (16-ounces)

1. Line a 13 x 9-inch pan with aluminum foil. For thicker candy use a 9-inch square pan.
2. In a heavy saucepan, melt butter. Add sugar, light corn syrup, and cream. Mix well and bring to a boil.
3. Reduce heat, cook, and stir until 250*F on a candy thermometer (about 20 minutes).
4. Add vanilla, and stir in nuts.
5. Immediately pour into the prepared pan.
6. When cool, use a buttered knife to cut into 1-inch squares. Wrap each square in plastic wrap to store.

Makes 16 pieces.