RECIPE FROM "SANDY'S
Chocolate Pecan Caramels
1 tablespoon plus 1 cup butter (no substitutes), softened, divided
1-1/2 cups coarsely chopped pecans, toasted
1 cup (6 ounces) semisweet chocolate chips
2 cups packed brown sugar
1 cup light corn syrup
1/4 cup water
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract
Line a 13x9x2-inch baking pan with foil. Butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.
In a heavy saucepan over medium heat, melt remaining butter. Ad brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in the milk. Cook, stirring constantly, until a candy thermometer reads 248 degrees (firm-ball-stage). Pour mixture into prepared pan (do not scrape saucepan).
When completely cool, cut into squares. Makes about 2-1/2 pounds (about 6-3/4 dozen).
Note: It's a very good idea to test your candy thermometer's accuracy before starting this recipe. Bring water to a boil and put the thermometer in it; it should should read 212 degrees. Adjust your recipe temperature up or down based on the result of your test.