1 cup milk
2 cups sugar
3 tbsp, light corn syrup (Karo)
2 cups nuts, halved
2 tbsp. butter
1 tsp. vanilla

Cook milk, sugar, corn syrup and nuts to soft ball stage (234-240°F on candy thermometer).

Remove from heat; add butter and vanilla. Cool to lukewarm.

Beat until candy begins to thicken; drop from teaspoon on buttered waxed paper.

Cooks Note: Use of a candy thermometer is recommended.