2 1/2 c. firmly packed brown sugar
3/4 c. milk
1 tbsp. butter
1 tbsp. light corn syrup
Pinch of salt
1 tsp. vanilla
1/3 c. chopped nuts

Blend together sugar, milk, butter, corn syrup and salt in a 3 quart casserole. Microwave 5 minutes on high, or until sugar is dissolved. Stir well. Microwave 6 minutes on high, or until a small amount dropped in very cold water forms a soft ball (240 degrees).

Cool to lukewarm. Using a wooden spoon, beat vigorously until mixture begins to thicken. Stir in vanilla and nuts. Continue beating until candy is thick and difficult to work. Spread evenly in buttered 8 x 8 inch pan. Cool until firm. Cut in squares.

Note: Do not use candy thermometer in the microwave oven.