In a heavy bottomed pot, combine sugar, cream, corn syrup and butter.

Cook at medium heat until you candy thermometer reaches 250 (hard ball stage) degrees, stirring frequently.

If you do not have a thermometer, go here for other methods.

Once caramel has reached hard ball stage, remove from heat and add vanilla and salt, stir a few more times.

Pour caramel layer over shortbread and pecans.

Allow to cool for 8 hours before cutting.

I cut them in two inch squares, then cut them diagonally and drizzled some melted chocolate over the tops.

This caramel recipe is a great recipe for wrapped caramels.

Pour the hot caramel into a lined and oiled 9x13 in pan and allow to cool for 8 hours.

Cut in small squares and wrap in parchment paper.