Toast pecans on cookie sheet in 350°F oven for about 8 minutes or until fragrant. Cool; chop fine with sharp knife. Butter the inside of an 8-in. square glass baking dish. Sprinkle pecans evenly over bottom of dish; set aside. In a heavy 3-qt. saucepan, combine sugar, butter, whipping cream, and corn syrup. Bring to a boil over medium heat, stirring constantly. Place candy thermometer in pan. Cook, stirring frequently, until temperature reaches 245°F or a Tbsp. of mixture dropped into very cold water forms a firm ball when handled. (It is important to stir mixture to prevent sticking.) Pour caramel over pecans. Cool at room temperature for about 1 hour. Run knife around dish edges; invert over cutting surface using edge of knife to help release caramel. Cut into small squares with a wet, sharp knife using a sawing motion. Wrap individually in waxed paper or plastic wrap when cooled completely. Makes 60 caramels.