WALNUT CARAMELS WITH SEA SALT

The texture on these caramels is perfect - not too soft and not too hard. With the added bonus of toasted walnuts and sea salt, they are a terrific treat.

Makes about 60, 1-inch caramels

• 2 cups cream
• 2/3 cup light corn syrup
• 2/3 cup honey
• 1 cup sugar
• 4 ounces soft unsalted butter
• 1/2 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 8 ounces walnuts, toasted and chopped
• 1/4 teaspoon sea salt, preferably Maldan

Grease bottom and sides of 9 by 9 inch pan. Line the bottom with parchment paper. Grease the top of the parchment paper.

Combine cream, corn syrup, honey and sugar in a large pot. Cook over medium heat, stirring often, to 260°F, about 25 minutes.

Remove from heat. Stir in butter, kosher salt and vanilla. Fold in walnuts. Pour into the prepared pan. Sprinkle the remaining sea salt over the caramels. Cool. Run a knife around the inside edge of the pan and invert on to a cutting board. Cut into 1 inch pieces. Roll individually in waxed paper.

Note: They make an attractive presentation when wrapped in parchment paper. Simply cut parchment rectangles approximately one inch longer than the caramels, wrap the candy in the center, and twist the ends. You can also wrap in waxed paper.

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