2 c. sugar
1 c. butter
1 3/4 c. light corn syrup
1 tall can evaporated milk
4 tsp. vanilla extract
1 c. finely chopped nuts

Combine sugar, butter, corn syrup, and evaporated milk in large saucepan. Cook over high heat, stirring frequently, to 210 degrees on a candy thermometer, about 5 minutes. Reduce heat to medium continue cooking, stirring constantly to hard ball stage. Remove from heat immediately. Add vanilla and nuts; stir quickly to blend. Pour into well buttered 9 inch square pan. Cool thoroughly. Turn candy out onto wooden cutting board. Cut into small squares with sharp knife. Wrap each square individually in heavy waxed paper or keep well chilled until ready to serve. Yield: 3 pounds candy.