1-1/4 cups brown sugar
Combine sugar, cream, butter, cinnamon, and salt in 2-quart saucepan. Bring to a boil over medium heat and continue cooking, stirring constantly, until mixture reaches 245 (F) degrees on candy thermometer (firm-ball stage). Remove from heat; add vanilla, caramel flavor, and nuts. Stir until candy begins to grain on nuts. Spread on cookie sheet to cool. Store in airtight containers.
Makes 2 cups
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