* Put Karo Syrup, Sugar, & Salt in a large heavy bottom Sauce pan. Stir occasionally to keep from burning. Heat to 245 degrees. Watch Carefully!
* Add Butter & Whipping cream & Carefully Heat to 242 degrees. Watch Carefully
* Take off stove immediately.
* Add Vanilla & nuts.
* Pour into Buttered Cookie sheet with sides.
* Cut with a sharp knife when it is just above room temp.
* Wrap in Wax paper squares.
Author's Comments
It is best not to double this recipe unless you have very large soup pots. Like any when making any candy, please make sure you do not leave the stove unattended since it will reach temperature suddenly.
Instructions
* Put Karo Syrup, Sugar, & Salt in a large heavy bottom Sauce pan. Stir occasionally to keep from burning. Heat to 245 degrees. Watch Carefully!
* Add Butter & Whipping cream & Carefully Heat to 242 degrees. Watch Carefully
* Take off stove immediately.
* Add Vanilla & nuts.
* Pour into Buttered Cookie sheet with sides.
* Cut with a sharp knife when it is just above room temp.
* Wrap in Wax paper squares.
Author's Comments
It is best not to double this recipe unless you have very large soup pots. Like any when making any candy, please make sure you do not leave the stove unattended since it will reach temperature suddenly.
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