Walnut Caramels

These Walnut Caramels are a delightful blend of rich, buttery caramel and crunchy toasted walnuts, creating the perfect balance of sweet and nutty flavors. Soft, chewy, and irresistibly decadent, these homemade candies are a perfect treat for any occasion. They make wonderful gifts wrapped in parchment paper, or a sweet addition to a holiday dessert platter. With just a few simple ingredients and a bit of patience, you can create these melt-in-your-mouth caramels that will impress anyone with their delicious, buttery taste and nutty crunch.

Ingredients:

• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 cup light corn syrup
• 1 cup unsalted butter
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups walnuts, coarsely chopped and lightly toasted

Instructions:

1. Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal later. Lightly grease the parchment paper with butter or non-stick spray.
2. Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts until fragrant and slightly golden, about 5 minutes. Stir frequently to prevent burning. Set aside to cool.
3. Cook the Caramel: In a large, heavy-bottomed saucepan, combine the granulated sugar, brown sugar, corn syrup, butter, and 1 cup of heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Continue to cook, stirring frequently, for about 5-7 minutes, until the mixture reaches 230°F (110°C) on a candy thermometer.
4. Add the Remaining Cream: Slowly add the remaining 1 cup of heavy cream to the boiling mixture, stirring constantly. Be careful as it may bubble up. Continue to cook and stir the caramel mixture until it reaches 245°F (118°C) on a candy thermometer. This will take about 10-15 minutes.
5. Finish the Caramel: Remove the saucepan from the heat and stir in the vanilla extract and salt. Carefully fold in the toasted walnuts until evenly distributed.
6. Pour and Set: Pour the hot caramel mixture into the prepared baking dish, spreading it evenly with a spatula. Let the caramel cool at room temperature for about 2 hours or until completely set.
7. Cut into Pieces: Once the caramel is firm, use the parchment overhang to lift it out of the pan. Cut the caramel into small squares or rectangles with a sharp knife. Wrap each piece in parchment or wax paper to prevent sticking.
8. Store and Enjoy: Store the Walnut Caramels in an airtight container at room temperature for up to 2 weeks. Enjoy them as a sweet treat or share them with friends and family!