Microwave Caramels

Is it just me, or is Pauli whipping up a batch of every good thing I mention, lately?  I think she's trying to kill me off, and these caramels will do the job.  The recipe credits "Virginia Giles." 


"This is also a great recipe for caramel apples or popcorn." 

Butter	1 Cup
Brown sugar	2 1/4 Cup
Sweetened condensed milk	1 can
Salt	(a dash)
Light corn syrup	1 Cup
Vanilla	1 tsp
Nuts	1 Cup

• Using high heat, melt butter in a 2 qt. microwave-safe bowl (preferably one with a handle).
• Stir in all remaining ingredients except vanilla and nuts.  Mix well.
• Cover tightly with plastic wrap and microwave on high for 10 minutes.
• Remove from microwave and stir well.
• Microwave again on medium (70%) for 5 to 12 minutes (often 12).  Cooking time will vary with different ovens.
• Candy is done when it reaches 240 degrees on a candy thermometer, or soft ball stage.
• While caramel is cooking, prepare a 9 x 11" pan by coating sides and bottom with butter.  Spread nuts in pan.
• When caramel is done, stir in vanilla.
• Pour caramel over nuts and allow to cool in the refrigerator
• When candy has hardened, push it out onto a cutting board and cut into bite-size pieces.  
• Wrap pieces in waxed paper squares.