2 c. white sugar
1 3/4 c. light Karo
1 c. butter
2 c. cream
1 c. chopped nuts walnuts
1 tsp. vanilla

Cook sugar, butter, Karo and 1/2 the cream until full rolling boil. Then add the other half or the cream gradually not allowing the boiling to stop. Stir constantly or it will scorch. Cook until firm ball and slightly deeper color. Add nuts. Pour into Pyrex baking dish which has been greased. Cool and cut and wrap.