1 1/2 pt. cream (3 cups)
6 c. sugar
2 c. Karo (light)
1 tsp. salt
2 tbsp. butter
1 lb. shelled walnuts
1 1/2 tsp. vanilla
2 buttered loaf pans

Mix first 4 ingredients in 6 quart kettle. Stir frequently until it boils, then cover with lid 1 to 2 minutes to wash sugar from edges of pan. Uncover. DO NOT STIR - using large spoon, occasionally move around edge of pan. Cook until soft ball forms in cold water - soft, yet firm enough to handle. Add vanilla, nuts and butter; remove from heat and stir vigorously until almost set. Pour into pans. Cool. Remove from pans, cut into 4 blocks, wrap individually in foil. Slice thinly to serve. Refrigerate. If too soft, re-heat with additional cream. Cook only a few minutes after melted. Repeat cooking process.