2 1/2 cups sugar, divided
3/4 cup light cream
1 tbsp. butter
1 tsp. vanilla
1 cup chopped nuts

Put 1 1/2 cups sugar in large skillet over medium heat; stir until melted.

Heat cream and 1 cup sugar just to boiling; pour into caramelized sugar, stirring until dissolved.

Boil until it forms a soft ball in cold water (234-240°F on candy thermometer).

Remove from heat; add butter, vanilla and nuts. Beat until it begins to thicken; pour into buttered 8-inch pan.

Cooks Note: Use of a candy thermometer is recommended.

Makes 2 pounds.