Line a ‘9×9’ square pan with parchment paper.
Spread the nuts on the bottom of the pan.
In a large saucepan add the white and brown sugar, milk, whipping cream, butter and corn syrup.
Heat on medium and stir until melted.
If your candy thermometer has a clip, now is the time to put thermometer into pot.
Increase heat to medium-high and stir constantly.
Cook mixture until it reaches 120 degrees C or 248 degrees F.
Remove from heat and stir in vanilla.
Pour hot mixture over the nuts.
* Optional: sprinkle some sea salt on the cooling caramels.
Let rest until cool on counter.
Cut into squares and wrap individually.
Cutting with a scissor makes it much easier.