Marshmallows dipped in Caramel and Nuts

Combine brown sugar, sugar, half and half, and butter in a heavy-bottomed saucepan over medium heat. Stir constantly until the butter melts and the mixture is smooth.

Increase heat to medium-high and bring the mixture to a gentle boil, stirring occasionally. Clip a candy thermometer to the inside of the pan.

Continue cooking without stirring until the mixture reaches 240°F (soft-ball stage), about 5 minutes. Watch carefully to prevent scorching.

Remove the saucepan from heat and stir in the vanilla extract until fully incorporated. Allow the caramel to cool for 2-3 minutes.

Pour the chopped pecans into a shallow dish and have them ready near the caramel.

Using tongs or a fork, dip each marshmallow into the warm caramel, coating it evenly on all sides. Allow excess caramel to drip back into the pan.

Immediately roll or press the caramel-coated marshmallow in the chopped pecans so they stick to the warm caramel. Place on parchment paper.

Repeat with remaining marshmallows until all are coated and cooled. Serve once the caramel has set, approximately 10-15 minutes.