Caramels - Pear Cinnamon Pecan

Prep your final pots and pans
3 Line two 8" x 6" sheet pans with parchment paper. Set aside
4 Lightly grease two medium sized bowls.  Set aside.  These will be used to mix in flavors and nuts into the caramel.
Make the base caramel
0 In a heavy duty, thick bottomed pot, combine evaporated milk, heavy cream, sugar, glucose syrup, salt, and butter.  Cook over medium high heat until temperature reaches 242F.
5 Turn off heat. Stir in vanilla bean paste.
6 Divide the caramel evenly between the two medium sized greased bowls.
Pear Cinnamon Pecan Caramel
10 Mix together brown sugar and cinnamon.
11 Mix in pear flavor paste, pecans, and cinnamon mix.  Pour in prepared sheet pan.  When cool to the touch, cover with additional parchment paper.  Let rest for 12 hours before cutting into desired size.  Wrap pieces in cello candy wrappers, parchment paper, or wax paper. Can also be dipped in chocolate.