Buttery, melt-in-your-mouth caramels are addictive during the holidays, especially when they're homemade. Gather a few kitchen staples and a candy thermometer, and follow our easy steps for candy-making success.

Classic Caramels

Line a 9x9-inch baking pan with parchment paper, extending parchment paper over edges of pan. Lightly coat parchment with nonstick cooking spray; set aside.

If desired, sprinkle almonds, pistachios, and cayenne pepper onto the bottom of the 9x9-inch pan over the parchment paper. The nuts will add an amazing crunch and nutty flavor while the cayenne brings a warm heat.

Place butter in a heavy 3-quart saucepan. Melt butter over low heat. Stir in granulated sugar, brown sugar, cream, and corn syrup. Cook and stir over medium-high heat until just combined; stirring occasionally until mixture comes to boiling.

Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue boiling at moderate, steady rate for 45 to 60 minutes or until the thermometer registers 248 degrees (firm-ball stage), stirring occasionally.

Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Let stand 2 hours or until firm.

Lift uncut caramels out of pan. Use a buttered knife to cut into 1x1-1/2-inch pieces. Wrap each piece in waxed paper or plastic wrap. Store at room temperature for up to 2 weeks.