I just made these for the fourth time. They never fail to impress. A few hints. For me, the perfect temperature seems to be 246 degrees. Resulting caramels are easy to work with. Perfect, smooth, silky texture. I use a 9 x 13 pan and make 1/3 plain, 1/3 toasted pecans and 1/3 salted. A perfect addition is King Arthur Flour’s red and white polka dot treat sheets. Just right finishing touch!

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