Total Calories: 57
Butter an 8 x 8 x 2-inch baking pan. In a small mixer bowl at low speed, beat flour and butter until blended set aside.
In a large heavy saucepan or Dutch oven, stir 1 cup of the half-and-half, sugar, corn syrup and salt. Stirring gently over medium heat, bring to a full boil. Slowly add remaining 1 cup half-and-half, keeping mixture boiling. To remove sugar crystals, wash down sides of saucepan with a pastry brush dipped in hot water and shaken. Place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Stirring frequently, cook until temperature reaches 234° * or soft ball stage Stir in flour-butter mixture and cook until mixture thickens reduce heat to low. Stirring, cook until temperature reaches 245° * or firm ball stage** Remove from heat.
Stir in nuts and vanilla just until blended. Pour into baking pan without scraping sides of saucepan. Cool and let stand overnight. Invert candy onto a lightly oiled cutting surface. Oil blade of knife and cut into 1-inch pieces with a sawing motion. Wrap pieces individually in plastic wrap. Store in a cool place.
** For softer caramels, cook to a slightly lower temperature for firmer caramels, cook to a slightly higher temperature.