3 tbsp. butter
2 c. sugar
1/2 c. water
1/2 c. white Karo syrup
1 c. Carnation milk
2 c. nuts, chopped
1 tsp. vanilla

Cook sugar, water and syrup until mixture reaches hard ball stage on candy thermometer. Add milk and butter; cook to soft ball stage. Remove from heat. With electric mixer beat until creamy. Add vanilla and 2/3 cup of chopped nuts. Pour onto greased surface and roll into oblong rolls. Roll in remaining nuts to coat outside.