Chocolate Pecan Caramels......if you like caramels, you'll love these!!

Chocolate Pecan Caramels (I used cashews instead)

1 TBS. plus 1 cup butter (no substitutes), softened, divided

1-1/2 cups coarsley chpped pecans, toasted

1 cup (6 oz.) semisweet chocolate chips (I used milk chocolate)

2 cups packed brown sugar

1 cup light corn syrup

1/4 cup water

1 can (14 oz.) sweetened condensed milk

2 teaspoons vanilla extract

Line a 9x13 in. baking pan with foil; butter the foil with 1 TBS butter. Sprinkle with pecans and chocolate chips; set aside. In a heavy saucepan over medium heat, melt remaining butter. Add 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 degrees (firm ball stage). Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

You will notice, as I did, that the recipe never states when to put the vanilla in, but I'm sure most of us know you put the vanilla in after it reaches the firm ball stage and you've removed it from the heat. It's odd this recipe left that out!

I like cashews better than pecans, so I used cashews. I also thought the milk chocolate chips would go better with cashews so I used them. I even considered using white chocolate chips which I think would be delicious.