Kerri’s Mormon Handicraft Caramels

1 1/3 cups light corn syrup
½ lb. Butter
1 pint cream
2 cups sugar
1 teaspoon vanilla
1 cup chopped nuts (optional, our favorite is pecans)
Combine all ingredients (except vanilla and nuts) in a heavy saucepan on high heat, stirring constantly until mixture comes to a boil. Stir occasionally for 7 minutes. Turn heat to medium and cook to soft ball stage. (Soft ball stage: drop a small amount in cold water and it should be soft but hold together.) Remove from heat and add vanilla and chopped nuts. Pour into a buttered 9 x 11 inch pan. Cool in refrigerator for two hours. Cut and wrap in waxed paper. Yield: Approximately 99 one-inch pieces.