1 c. butter
2 1/2 c. light brown sugar
1 c. light corn syrup
1 (14 oz.) can sweetened condensed milk (NOT evaporated mil)
Dash salt
1 tsp. vanilla
1 c. chopped pecans, optional

Place butter in large microwave safe mixing bowl. Microwave on medium high (70 percent) power 1 to 2 minutes, or until melted. Blend in brown sugar, corn syrup, sweetened condensed milk and salt. Cover with plastic wrap, venting one corner. Microwave on high (100 percent) power 10 to 12 minutes, or until bubbly and thick in consistency. Uncover and stir well. Be careful, mixture is quite hot.

Microwave, uncovered, on medium high for 16 to 20 minutes, or until mixture reaches 240 degrees on a microwave safe candy thermometer, or until candy forms a soft ball in cold water. Mix in vanilla. Stir in pecans.

Carefully pour hot mixture into well buttered 12 x 7 inch baking dish. Let cool to room temperature before cutting into 1 inch pieces. Wrap each piece in waxed paper, plastic or foil. Yield: 6 to 7 dozen (1 inch) caramels.