Honey Holiday Caramels

1 cup butter (no substitutions)

2 cups pure honey

2 cups whipping cream

1 cup brown sugar

1 teaspoon vanilla extract

finely chopped almonds, optional

• Line bottom and sides of a 9-inch square pan with plastic wrap; set aside.
• Melt butter in medium-sized heavy saucepan over medium-high heat.
• Add honey, cream and brown sugar; mix well.
• Cook over medium-high heat until mixture comes to boil, stirring frequently.
• Continue boiling, stirring frequently, until candy thermometer registers 250°F, about 45-60 minutes.
• Remove from heat and stir in vanilla; pour into prepared pan.
• Let cool completely in refrigerator before cutting into individual caramels with a very sharp knife.
• Roll in chopped nuts or coconut, if desired, and wrap each individually in clear plastic wrap.
• Store tightly wrapped in refrigerator up to 1 month.

Caramels will be soft at room temperature and firm if kept chilled.

Makes 30 caramels

from the National Honey Board