Old-Fashioned Caramels

1 tablespoon plus 1 cup butter, divided
2 cups sugar
1-3/4 cups light corn syrup
2 cups half-and-half cream
1 teaspoon vanilla extract
1 cup chopped pecans, optional

Line an 11-in. x 7-in. x 2-in. pan with foil; grease with 1 tablespoon butter and set aside. In a large heavy saucepan over medium heat, combine the sugar, corn syrup and remaining butter.

Bring to a boil, stirring constantly; boil gently for 4 minutes without stirring. Remove from the heat; stir in cream. Reduce heat to medium-low and cook until a candy thermometer reads 238 degrees (soft-ball stage), stirring constantly.

Remove from the heat; stir in vanilla and pecans if desired. Pour into prepared pan; cool. Remove from pan and cut into 1-in. squares. Makes about 6 dozen.