1 c. heavy cream mixed with 1/2 cup milk
1/2 c. granulated sugar
1/2 c. packed light brown sugar
3/4 c. light corn syrup
Dash of salt
1/2 tsp. vanilla
1/2 c. chopped almonds, lightly toasted (optional)
2 tbsp. butter

In large heavy saucepan mix 3/4 cup cream mixture, sugars, corn syrup and salt. Bring to boil over medium heat stirring to dissolve sugars. Set candy thermometer in pan and cook syrup, stirring occasionally, to 234 degrees (soft- ball stage). Very slowly stir in remaining 3/4 cup cream mixture so that syrup mixture continues to boil.

Cook, stirring occasionally, 244 degrees (firm ball stage). Remove from heat; stir in vanilla, almonds and butter. Pour into greased 9 x 5 x 3-inch loaf pan. Cool completely at room temperature. Turn out of pan onto board. using knife or kitchen scissors dipped in hot water, cut in pieces or squares. Wrap each in plastic wrap. Store airtight in cool dry place. Makes about 1 1/4 pounds.

NOTE: If using to make Turtettes, omit almonds.

TURTLETTES:

3 c. pecan halves (3/4 lb.)
1 recipe nut caramels (above; omit almonds)
1 c. (6 oz.) semi sweet chocolate pieces, melted

On greased cookie sheet, for each candy arrange 4 pecan halves in 4-point star (overlapping slightly in center). Spoon about 2 teaspoons hot caramel mixture over nuts almost to cover. Let stand until caramel is set. Store airtight in single layers between sheets of waxed paper in cool dry place. Makes about 36.