1 cup sugar
3/4 cup dark corn syrup (Karo)
1/2 cup (1 stick) butter
1 cup light cream, divided
1/2 cup chopped nuts
1 tsp. vanilla

Combine sugar, syrup, butter and 1/2 cup cream in heavy saucepan. Bring to a full boil.

Add remaining 1/2 cup cream; cook to firm ball stage (244-248°F on candy thermometer), stirring constantly.

Remove from heat; add nuts and vanilla. Pour into greased pan.

Cooks Note: Use of a candy thermometer is recommended.