small amount vegetable oil for greasing pan and parchment
1/4cupcannabis infused butter
3/4cupdark brown sugarlight or dark
1/2cupcorn syruplight or dark
1 1/2cupspecans or walnutstoasted, chopped
1 1/2teaspoonsvanilla extract
Lightly oil a 5 -inch X 9 -inch loaf pan, and line the bottom and at least halfway up the sides with parchment paper. Alternately use a silicone loaf pan with no prep needed (see notes above).
Place cream in a large heavy saucepan over medium heat, add cannabis butter and butter and heat until butters are melted. Gently stir to combine well.
Stir in sugar, brown sugar, corn syrup and salt until combined. Place lid on the pot and cook for 1 minute.
Remove lid and attach a candy thermometer to the pan. Cook without stirring until the mixture reaches 245 degrees F then immediately remove from heat and quickly stir in nuts and vanilla. Pour mixture into the prepared pan.
Let stand until cool (place in fridge to hasten the process). Then use parchment paper to remove caramels from pan. Cut into 4 long rows by 8 short rows to make 32 individual candies.