Salted Spiced Caramels

So I recently made a batch of fantastic homemade salted spiced caramels and I’ve become sickly addicted to them. I just want to wrap them in little jars and share them with the world!

2 cups sugar
1 cup corn syrup
2 cups heavy cream
3 ounces unsalted butter
1/2 vanilla bean, split
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Candy thermometer 

Prepare a large cookie sheet by spraying it with non stick cooking spray, then line it with a piece of parchment paper and lightly spray the parchment paper with non stick cooking spray. In a large pot over high heat add in the sugar, corn syrup, heavy cream, butter, the vanilla bean (scraping the seeds out and adding them to the pot, along with the bean itself), salt, cinnamon, ginger and nutmeg, bring to a boil, stirring often, until the contents teach 250°F. Pour caramel into the prepared pan and allow to set for a minimum of eight hours.

Invert the caramels onto a cutting board lined with parchment paper, cut the caramels into 1-inch pieces, sprinkle with some coarse sea salt, then individually wrap them in parchment paper or cellophane. Store the caramels an airtight container at room temperature for up to 2 weeks.

This recipe was adapted from Ashley Rodriguez