2 c. sugar
1 c. light corn syrup
1/4 c. butter
2 c. heavy cream
1 c. chopped nuts
2 tsp. vanilla extract
1/2 tsp. salt

Combine sugar and corn syrup in large saucepan. Set candy thermometer in pan. Place pan over low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, without stirring, until thermometer reads 305 degrees. Remove saucepan from the heat and add 1 tablespoon of butter. Return the pan to the heat and stir in the remaining butter, adding only a little butter at a time so that the mixture will not stop boiling.

Warm the cream and add it slowly and continue boiling, stirring vigorously until the thermometer reads 250 degrees. Remove from heat and let stand for 5 minutes. Add nuts, salt and vanilla, stirring only enough to blend. Pour the candy into a greased 8 x 11-inch pan. Let stand for at least 8 hours. Turn candy out of the pan, cut with a heavy knife. Wrap each piece in waxed paper. Makes about 2 pounds.