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CARAMEL NUT CANDY 
2 c. sugar
2 c. white syrup
Pinch salt

Bring above ingredients to boiling. Cook to 245 degrees. Gradually add and still keep boiling:

1/4 c. butter
1/4 c. butter
Carnation evaporated milk (tall can)

Boil to 242 degrees. Remove from heat and add:

1 tsp. vanilla
Little butter flavoring
1/2 c. chopped nuts (any kind)
2 oz. baking chocolate (optional)

Pour into greased 8 x 12 inch pan and let stand overnight. Cut and wrap.
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