1 lb. (2 1/4 c.) brown sugar, packed
3/4 c. milk
1/8 tsp. salt
2 1/2 tbsp. butter
1 tsp. vanilla
1/2 c. chopped nuts

Combine sugar, milk and salt in heavy 2 quart saucepan. Over medium heat stir until sugar dissolves. If sugar crystals form on sides of pan, wipe them off. When mixture comes to a boil, cook without stirring, until it reaches soft ball stage (230 degrees) on candy thermometer.

Remove from heat. Add butter without stirring; cool to lukewarm (110 degrees). Add vanilla and beat until mixture starts to thicken. Add nuts and beat and stir until thick and creamy. Pour at once into greased 9 x 5 x 3 inch loaf pan (do not scrape saucepan). Mark into 24 pieces while warm and when cool and firm, cut into pieces.

Makes about 1 1/4 pounds. (Can use Half and Half for the milk - makes richer candy).