Almond Caramels

This is a recipe taken from my Mothers Grey Cookbook...I inherited it at her passing, and thought I would post as many of her recipes as possible so as not to loose them should one of my Sisters find out I have the book and want it. (Servings, Prep and Cook time estimated)

• Ready In: 1 hr 15 mins
• Yields: 36 caramels

Ingredients

• 2  cups sugar
• 1  cup light corn syrup
• 1  cup  cream
• 1⁄4 cup butter (your choice) or 1⁄4 cup margarine (your choice)
• 1⁄4 teaspoon salt
• 1  teaspoon vanilla
• 1  cup  chopped  toasted almond

Directions

1. Combine first five ingredients in saucepan stirring gently until sugar dissolves. Bring to a boil slowly to 246 degrees on candy thermometer. Remove from heat and stir in vanilla and almonds.
2. Turn onto greased 8" pan and allow to cool thoroughly. Loosen edges with a spatula, turn out onto cutting board by rapping edges sharply. Cut into squares and wrap each one in wax paper individually.