2 c. sugar
1/2 tsp. salt
2/3 c. milk
2 sq. chocolate
1/2 c. chopped nuts
2 tbsp. butter
1 tsp. vanilla
2 tbsp. Karo syrup

Blend sugar, milk, chocolate and syrup over heat until chocolate is melted and sugar is dissolved. Continue to cook over low heat to soft ball stage (334 degrees on candy thermometer).

Remove from heat. Add butter, let cool. Add nuts and vanilla. Stir until creamy and pour into greased pan.

Chocolate substitute - 3 tablespoons cocoa plus 1 tablespoon butter.