3 cups sugar, divided
1 cup rich milk
1 tbsp. butter
1 tsp. vanilla
1 cup nuts

Boil 2 cups sugar with milk. Brown 1 cup sugar in a skillet. Stir vigorously into first mixture; cook to soft ball stage (234-240°F on candy thermometer).

When cool, add butter, vanilla and nuts. Beat until stiff. Pour into flat pan.

Makes 25 servings.