1 c. chopped walnuts
1 c. butter
2 1/4 c. packed brown sugar
2 c. light cream
1 c. light corn syrup
1 tsp. vanilla

Line an 8 x 8 inch pan with foil, extending foil over edges of pan. Butter the foil. Sprinkle chopped walnuts on the bottom of foil lined pan; set aside. In a heavy 3-quart saucepan melt the butter over low heat. Add brown sugar, cream, and corn syrup; mix well. Cook over medium-high heat to boiling, stirring constantly. Carefully slip candy thermometer to side of pan. Reduce heat to medium, stirring frequently, until thermometer registers 248 degrees, firm-ball stage.

Mixture should boil at moderate, steady rate over entire surface. Remove saucepan from heat and immediately stir in vanilla. Quickly pour caramel mixture over the nuts in prepared pan. When caramel is firm, use foil to lift it out of pan. Use a buttered knife to cut candy into squares.