Maple Pecan Caramels - vegetable oil

Method

• Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
• With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil.
• Set aside.
• In a 3-quart heavy-bottomed saucepan over medium-high heat, combine the maple syrup, brown sugar, and cream, and bring to a boil, stirring frequently with a wooden spoon or heat-proof spatula.
• Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
• Place a candy thermometer in the pan and cook the mixture until it registers 242F on the thermometer (10 to 15 minutes), stirring constantly.
• Remove the pan from the heat, stir in the butter, then blend in the pecans.
• Pour the mixture into the prepared pan.
• 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.
• Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and peel the foil off the caramel.
• Cut the caramel evenly into 1-inch squares.
• In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper squares, the caramels will keep for 2 weeks at room temperature.
• Substitute walnuts, Brazil nuts, or almonds for the pecans.