Pistachio Caramels Recipe
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Pistachio Caramels

2 cups firmly packed 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 sides of pan; heavily butter foil.

In a 4-quart heavy saucepan, combine brown sugar, corn syrup, 1 cup warm 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 pan.

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. Stirring gently, slowly add 1 cup of warm cream. Bring mixture to a boil. Cook 15 minutes or until mixture reaches 248 degrees.

Remove from the heat and add pistachios and vanilla. 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.

Makes about 64 squares.

Source of Recipe: Christmas Gifts of Good Taste


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