1 c. sugar
1 c. brown sugar
2/3 c. milk
1/4 tsp. salt
2 tbsp. corn syrup
2 tbsp. butter
1/2 c. chopped nuts
1 tsp. vanilla

Butter loaf pan 9x5x3 inches. Combine sugars, salt, milk and corn syrup in 2 quart saucepan. Cook over medium heat, stirring constantly until sugar dissolves, to 234 degrees on a candy thermometer. Remove from heat; add butter. Cool mixture to 120 degrees without stirring (bottom of pan will be lukewarm).

Add vanilla; beat vigorously and continuously 5 to 10 minutes with wooden spoon, until candy is thick and no longer glossy. Quickly stir in nuts. Spread mixture evenly in buttered pan. Cool until firm. Cut into squares. Makes 1 pound or 32 (1 inch) squares.