2 c. (400 g) sugar
3/4 c. (1 3/4 dL) heavy cream
1 c. (1/4 L) milk
2 tbsp. light corn syrup
1/8 tsp. salt
1 tsp. vanilla
1 c. (1/4 L) chopped nuts

Oil a jelly-roll pan or an 8 x 8 inch pan. Combine the sugar, cream, milk, corn syrup and salt in a 4-quart heavy pot, stirring to mix well. Bring to a boil over moderately low heat, stirring slowly. Cover and let boil for 2 to 3 minutes.

Uncover and wash down the sides of the pot with a pastry brush dipped in cold water. Continue to boil slowly, without stirring, to the soft-ball stage (234 degrees). Remove from the heat, cool slightly, and stir in the vanilla. Beat until it starts to thicken, then stir in the nuts and spread in the oiled pan. When firm, cut into squares and store airtight. 2 pounds.