Honey Caramels (Another recipe I want to tgry)

1 tsp. plus 1/4 cup butter, divided
1 cup heavy whipping cream
1 cup honey
1/2 cup sugar
1 cup chopped walnuts
1 tsp. vanilla extract

Line an 8" square pan with foil, greasing it with 1 tsp butter.

In large saucepan combine the heavy cream, honey, sugar and remaining butter.  Cook and stir over medium-low heat until a candy thermometer reads 238.

Using a pastry brush dipped in cold water wash down the sides of the pan to eliminate sugar crystals.  Cook stirring constantly until a candy thermometer reads 255 (hard ball stage).  Stir in walnuts and vanilla return mixture to 255.

Remove from heat and pour into the prepared pan--do not scrape saucepan.  Let stand until firm about 5 hours or overnight.

Using foil lift candy out of pan.  Cut candy into 1" squares.  Wrap individually in wax paper twist ends.