Candy Recipes

Pistachio Caramels

Makes 65 squares.

2 cups firmly packed light brown sugar
1 cup light corn syrup
2 cups warm whipping cream, divided
1/4 teaspoon salt
1 cup shelled pistachios
2 teaspoons vanilla extract

Line an 8-inch square pan with foil, extending foil over side of pan; heavily butter foil.

In a 4-quart heavy saucepan, combine brown sugar, corn syrup, 1 cup warm whipping cream and salt.Stirring constantly, cook over medium heat until sugar dissolves. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of saucepan. Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan. Cook, without stirring, 12-15 minutes or until mixture reaches 232 degrees F.

Stirring gently, slowly add the remaining1 cup warm whipping cream.Bring mixture to a boil. Cook 15 minutes longer, or until mixture reaches 248 degrees F.

Remove from heat, and add pistachios and vanilla extract.Immediately pour into pan. Cool at room temperature for several hours.

Lift caramel from pan, using ends of foil; discard foil. Cut into 1-inch squares.Store in a cool place.