2 cups sugar
1 cup milk
1 tbsp. butter
1 cup chopped dates
1 tsp. vanilla
1/2 cup finely chopped nuts
1 1/2 cups coarsely chopped nuts

Combine sugar, milk and butter in heavy 2-quart saucepan; blend thoroughly.

Place over low heat; stir until sugar is dissolved and mixture is boiling moderately.

Cover; cook 3 minutes. Remove cover. Remove crystals from sides of pan with damp cloth. Cook to soft ball stage (234°F on candy thermometer), stirring occasionally.

Add dates; mix well. Again cook to soft ball stage (234°F on candy thermometer). Remove from heat.

Add vanilla. Cool, without stirring, to lukewarm (110°F on candy thermometer).

Beat until very thick; add finely chopped nuts. Knead until smooth.

Divide into three equal parts; shape each into a roll. Coat each with 1/2 cup of the coarsely chopped nuts.

Chill and cut into 1/2-inch slices.

Cooks Note: Use of a candy thermometer is recommended.

Makes 1 1/2 pounds.