1/2 lb. butter
1 lb. brown sugar
1 c. light corn syrup
1 c. sweetened condensed milk (not evaporated)
1 tsp. vanilla
1 c. nuts

Over low heat melt butter and dissolve brown sugar, add corn syrup, milk and vanilla. Cook slowly, stir constantly until candy reaches 234°F on candy thermometer or makes a hard ball in cold water.

Add nuts (pecans or walnuts) and pour into buttered pan (8 x 10 inch). Chill 3 to 4 hours and cut into squares and wrap in waxed paper. Store in airtight tins in refrigerator.

Will stay fresh 2 to 3 months.