Caramelos

1 1/2 cups heavy whipping cream  1 cup white sugar 1 cup packed light brown sugar 2 1/2 teaspoons salt 2 teaspoons vanilla extract 9 ounces semisweet chocolate, chopped 2 cups roughly chopped nuts (whatever your favorite are)

In a heavy medium sized saucepan, stir together the cream, sugars, and salt. Place the saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon. Once the mixture boils, with a heatproof pastry brush that has been dipped in warm water, wash down the sides of the saucepan to remove any sugar crystals that may have formed. Boil the mixture over medium high heat (do not stir) until the temperature reaches 245F. Remove from heat and stir in the vanilla extract. Pour the caramel into your greased pan (grease with butter or cooking spray) and let cool to room temperature, then pop in the fridge for at least 2 hours, or when it's completely chilled. When chilled, scoop out tablespoon sized balls of the caramel with a greased spoon.  Melt the chocolate over a double boiler (you don't want to burn it), and when it has cooled a bit, dip the caramels in, using a fork so the excess chocolate can drip through the prongs. Set aside on parchment paper. Sprinkle with chopped nuts.  Keep in the fridge until serving (so they don't get too gooey).  Enjoy!