CopyCat Walnettos Caramels

Let's Cook

1. Step 1.

   Combine all the ingredients except the vanilla and nuts in a 4-quart cooking kettle or heavy-bottomed saucepan, stirring them together with a wooden spoon until evenly mixed. Set the kettle over medium heat and clip a candy thermometer to the side so the bulb is submerged in the mixture but not touching the bottom of the pan.

2. Step 2.

   Bring the mixture to a boil, stirring frequently at first to dissolve the sugar, then stirring constantly as it thickens to prevent scorching on the bottom. Continue cooking until the candy thermometer reads exactly 245 degrees Fahrenheit, which will take roughly 15 to 25 minutes depending on your stove and pan; the mixture will bubble vigorously and deepen slightly in color.

3. Step 3.

   Immediately remove the kettle from the heat and carefully stir in the vanilla and nuts, working quickly since the mixture will still be very hot and will begin to set as it cools. The vanilla may sputter when it hits the hot candy, so stand back slightly as you add it.

4. Step 4.

   Pour the hot mixture onto a greased 12-inch by 17-inch jelly roll pan, spreading it with a greased spatula or the back of a greased spoon to an even layer that reaches into the corners. Work quickly, as the candy starts to firm up as soon as it hits the cool pan.

5. Step 5.

   Let the candy cool naturally at room temperature, undisturbed, until it is completely firm and no longer warm to the touch, about 1 to 2 hours. Do not refrigerate it, as cooling too quickly can make the candy brittle or sticky.

6. Step 6.

   Once the candy is fully cool and set, cut it into squares using kitchen shears, wiping or greasing the blades as needed if they get sticky. Wrap each square individually in non-stick wax paper, twisting or folding the ends to seal, and store the wrapped pieces in an airtight container.