8-10 ripe pears, washed, dried, chilled
372 grams sugar (about 2 cups)
186 grams dark brown sugar (about 1 cup)150 grams butter (about 2/3 cup)
2/3 cup corn syrup
1 cup cream
1 tsp. kosher salt
2 tsp. real vanilla extract
Mix all ingredients together (except the fruit) in a deep saucepan. Cook over medium high heat until the butter melts and temperature on a candy or laser thermometer reaches 246 degrees (119 celcius). Stir constantly toward the end of the cooking period to prevent scorching. Remove from heat and cool slightly.
Dip fruit into caramel mixture and twist until evenly covered. Roll in nuts or sugar. Drain on waxed paper or a silicone baking sheet. Refrigerate. Consume pears within a few hours. Leftover caramel can be refrigerated and defrosted in the microwave for dipping fruit slices or served with the tart.
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