Toffee candies with walnuts

Ingredients:

• 110 g butter, plus more for greasing the pan
• 1 cup brown sugar
• 1 cup granulated sugar
• 1 cup dark corn syrup
• 470 ml heavy cream
• 2 cups chopped walnuts
• 1 tsp vanilla extract
• Special equipment: caramel thermometer

Preparation:

1. Generously spray a 9x12x2-inch baking dish with cooking spray; line it with parchment paper and grease the paper with butter.
2. In a large saucepan, combine the brown sugar, granulated sugar, corn syrup, and 1 cup heavy cream. Heat until the mixture begins to simmer. Slowly pour the remaining 1 cup heavy cream into the mixture, stirring constantly as it simmers. Place a caramel thermometer in the saucepan and cook the mixture over medium heat until it reaches 250°F (118°C). Remove from the heat and stir in the butter, chopped walnuts, and vanilla extract. Pour the soft caramel into the prepared pan. Chill the caramel in the refrigerator until firm but not hard, about 1 hour.
3. Cut the caramel mixture into 2.5 cm squares. Cut wax paper into 10 cm squares and wrap each toffee individually. Store in the refrigerator. Before serving, remove the toffees from the refrigerator and let them sit for a while to soften.