1/4 lb. butter (use butter only)
1 c. white sugar
1/2 pt. whipping cream (1 c.)
1/2 c. Karo syrup (light)
1/2 c. Karo syrup (dark)
1 tsp. vanilla
1/2 c. chopped nuts

Put butter, sugar and syrup in a heavy pan. Bring to a boil, very slowly add 1/2 pint whipping cream container cooking and stirring until you reach 235 degrees on a candy thermometer. Remove from heat and add vanilla and nuts. Pour into buttered biscuit pan, cool, cut into squares and wrap in waxed paper.