1 c. butter
2 1/4 c. packed brown sugar
1 c. light corn syrup
2 c. light cream
1/2 c. chopped walnuts

Butter sides of heavy 5-quart Dutch oven. In pan melt butter. Add brown sugar and dash of salt. Stir until thoroughly combined. Stir in corn syrup; mix well.

Gradually add cream, stirring constantly. Cook and stir over medium heat until candy reaches firm-ball stage or until candy thermometer registers 245 degrees, 30 to 35 minutes. Remove from heat. Place walnuts in bottom of buttered 9 x 9 x 2 inch baking pan. Pour syrup over nuts. Cool. Cut in squares. Makes 36 (1 1/2 inch) squares - about 2 pounds.