Butter Nut Caramels - vegetable oil

Method

• Line a baking sheet with aluminum foil, then place a 4 1/2 by 14-inch flan form in the center of the foil.
• With a paper towel, coat the foil and the inside of the flan form with 1 tablespoon of the vegetable oil.
• Set aside.
• In a 3-quart heavy-bottomed saucepan over medium heat, combine the whole milk, cream, condensed milk, corn syrup, sugar, and butter.
• Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes).
• Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
• Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 240F on the thermometer (15 to 20 minutes), stirring constantly.
• Remove the pan from the heat, stir in the vanilla, then blend in the almonds.
• Pour the mixture into the prepared flan form and spread it out rapidly with a wooden spoon.
• Let the caramel cool completely at room temperature (2 to 3 hours).
• With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
• With the knife, loosen and remove the flan form; invert the caramel onto the cutting board, and peel the foil off the caramel.
• Cut the caramel into twenty-eight 1/2-inch-wide strips, then cut each strip into four pieces.
• In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper rectangles, the caramels will keep for 2 weeks at room temperature.
• Substitute any nuts for the almonds.