Honey Caramels Recipe

Line a 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside. In a large heavy saucepan, combine the cream, honey, sugar and remaining butter. Cook and stir over medium-low heat until a candy thermometer reads 238 °. Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, stirring constantly, until a candy thermometer reads 255 ° (hard-ball stage). Stir in walnuts and vanilla; return mixture to 255 °. Remove from the heat. Pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan; discard foil. Cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.