Preparation

• Butter an 8×8-inch baking pan, line the bottom with parchment, and butter the parchment well. Don’t worry if the parchment pops up a bit, the weight of the caramel will press it back down. Scatter the nuts evenly over the bottom of the pan.
• In a small saucepan, heat the cream with the vanilla over medium heat until it comes to a simmer. Reduce the heat to very low and keep the cream hot.
• Heat the sugar with the honey in a 4-quart or larger saucepan over medium-high heat, stirring occasionally with a long-handled wooden spoon, until the sugar is mostly dissolved and it starts to boil, 4 to 5 minutes.
• Stop stirring and brush down the sides of the pot with a clean pastry brush dipped in water to dissolve any clinging sugar crystals.
• Clip a candy thermometer to the pot and let the mixture boil, without disturbing the bubbling sugar, until it reaches 305°F, 2 to 5 minutes. Rinse any clinging sugar off your spoon and dry it with a towel.
• 加3汤匙。黄油和盐。慢慢搅拌温暖的奶油。一旦您开始添加东西，混合物就会大为沸腾，并大量冒泡：只需慢慢稳定地倒入奶油中并搅拌即可。
• 当添加所有奶油时，混合物的温度将开始降低。继续搅拌，仔细观察温度计，直到温度备份到250°F。取下锅。立即将热焦糖倒入准备好的锅中。请确保在倒入时保持锅的来回移动，以使螺母不会漂浮并聚集在锅的边缘周围。不要刮擦锅。粘在锅上的东西应该留在锅中。
• Set the pan on a rack in a cool part of your kitchen. Don’t disturb the pan until the caramel is fully cool and set, at least 5 hours, but preferably overnight.
• Run a table knife around the edges of the pan and turn the caramel out onto an oiled cutting board. Peel off the parchment. With a chef’s knife, cut the caramel into 100 squares (about 3/4 inch each) and wrap them snugly in cellophane or other candy wrappers. Once cut, the caramels will slowly lose their shape, so it’s important to wrap them right away.

Make Ahead Tips

如果在室温下存放在密封的容器中，则包裹的焦糖将保持大约四个星期。