Chocolate Pecan Caramels

These delicious Chocolate Pecan Caramels are made like a pan of upside-down bars.

1 Tbsp. + 1 cup butter, softened, divided
1½ cups pecans, coarsely chopped, toasted
1 cup semi-sweet chocolate chips
2 cups brown sugar, packed
1 cup light corn syrup
¼ cup water
1 (14 oz) can sweetened condensed milk
2 tsp. pure vanilla extract

Line a 9x13" pan with foil; butter the foil with 1 Tbsp. butter. Sprinkle with pecans and chocolate chips; set aside.

In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248°F (firm-ball stage).

Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Makes about 6¾ dozen (1½ lb).

Cook's Notes: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°F. Adjust your recipe temperature up or down based on your test.

Nutritional Information:
2 each: 190 calories, 10g fat (5g saturated fat), 16mg cholesterol, 76mg sodium, 26g carbohydrate (23g sugars, 1g fiber), 1g protein.