For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.
Photography: Christopher Testani
Source: Martha Stewart Living, December 2012
Prep Time 25 minutes
Total Time 8 hours 30 minutes
Yield Makes approximately 120
Vegetable oil, for baking sheet
2 cups heavy cream
1 1/2 cups packed light-brown sugar
6 tablespoons unsalted butter, cut into pieces
1 cup light corn syrup
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
3/4 cup pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
A pinch of cayenne pepper
2 cups toasted walnuts
Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
Bring cream, sugar, butter, maple syrup, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
Immediately remove caramel from heat, and stir in salt, vanilla, cinnamon, nutmeg, cloves, cayenne pepper, and walnuts. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.