Receta Betty Crocker Buttery Caramels
by Global Cookbook

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Ingredientes

Toast pecans on cookie sheet in 350i F oven for about 8 min or possibly till fragrant. Cold; chop fine with sharp knife. Butter the inside of an 8-inch square glass baking dish. Sprinkle pecans proportionately over bottom of dish; set aside.
In a heavy 3-qt saucepan, combine sugar, butter, whipping cream and syrup. Bring to a boil over medium heat, stirring constantly. Place candy thermometer in pan. Cook, stirring frequently till temperature reaches 245i F or possibly a Tbsp. of mix dropped into very cool water forms a hard ball when handled. (It is important to stir mix after it reaches a soft ball stage to prevent scorching.)
Pour caramel over pecans. Cold at room temperature for about 1 hour. Run knife around dish edges; invert over cutting surface using edge of knife to help release caramel. Cut into small squares with a wet, sharp knife using a sawing motion. Wrap individually in plastic wrap when cooled completely.
Yield: About 60