2 c. sugar
1 c. butter
1 3/4 c. light corn syrup
1 2/3 c. evaporated milk
4 tsp. vanilla
1 c. finely chopped nutmeats

Combine sugar, butter, corn syrup and milk in large saucepan. Cook over high heat, stirring frequently, for about 5 minutes or to 210 degrees on candy thermometer. Reduce heat to medium; continue cooking, stirring constantly to firm ball stage or 244 degrees on candy thermometer.

Remove from heat immediately. Add vanilla and nutmeats; stir quickly to blend. Pour mixture into greased 9 inch square pan. Chill thoroughly. Turn candy out onto wooden cutting board; cut into small squares with sharp knife. Wrap each square individually in heavy waxed paper.