1 1/4 cups brown sugar
1/2 cup sugar
1 1/2 cups dark corn syrup (Karo)
6 tbsp. butter
1 cup evaporated milk (Carnation)
1/2 tsp. vanilla
1/8 tsp. salt
2 cups chopped nuts

Combine sugars and syrup. Cook over medium heat, stirring constantly, to firm ball stage (244-248°F on candy thermometer).

Stir in butter; add milk slowly. Cook again to 245°F on candy thermometer.

Remove from heat; add vanilla and salt. Pour into a greased 13x9x2-inch pan. Cool until firm.

Spread nuts on buttered waxed paper cut to size of pan. Turn candy out on top of nuts; roll as for jelly roll, pressing nuts into caramel.

Divide into three small rolls. Wrap in plastic wrap. Slice to serve.

Cooks Note: Use of a candy thermometer is recommended.

Makes 3 dozen pieces.