1/2 c. brown sugar
1/4 c. heavy cream
1/2 tsp. cinnamon
1/2 tsp. vanilla
1 1/2 c. filberts

Combine sugar, cream and cinnamon in 1-quart saucepan. Stirring constantly, bring to a boil. Cook to soft ball stage (234 degrees). Add vanilla and nuts. Stir until mixture becomes solid. Separate nuts quickly on waxed paper.