2 c. sugar
2 tbsp. light corn syrup
1 c. whipping cream
1/8 tsp. salt
1 tsp. vanilla extract
1/2 c. broken nuts

Mix all ingredients except last 2 in saucepan. Bring to boil and cook without stirring, until a small amount of mixture dropped into cold water forms a soft ball (236 degrees on candy thermometer). Remove from heat and let stand until lukewarm (110 degrees). Add vanilla and nuts, beat until mixture is thick and loses its gloss. Drop by dessert spoon onto wax paper and let stand until firm. Makes about 20 creams.