MACADAMIA & COCONUT CARAMELS

MACADAMIA & COCONUT CARAMELS 1 teaspoon plus 1/2 cup butter, divided 1 cup packed light brown sugar 1/2 cup light corn syrup 1/4 teaspoon cream of tartar 3/4 cup sweetened condensed milk 1/2 cup sweetened shredded coconut 1/2 cup chopped macadamia nuts 1/2 teaspoon vanilla extract Line an 8-in. square baking dish with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the brown sugar, corn syrup, cream of tartar and remaining butter; bring to a boil over medium heat, stirring constantly. Remove from the heat; gradually stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in remaining ingredients. Pour into prepared dish. Refrigerate until set, at least 2 hours. Using foil, lift candy out of dish. Gently peel off foil; cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends. Store in an airtight container.