1 c. chopped walnuts
1 c. butter
1 (16 oz.) pkg. brown sugar
2 c. light cream
1 c. light corn syrup
1 tsp. vanilla

Line an 8 x 8 x 2 inch pan with foil, extending foil over edge of pan. Butter foil. Sprinkle nuts in pan.

In a heavy 3 quart saucepan, melt butter over low heat. Add brown sugar, cream and corn syrup; mix well. Cook and stir over medium heat to boiling. Clip candy thermometer to pan. Cook over medium heat, stirring frequently, until thermometer registers 248 degrees (firm ball stage). Remove saucepan from heat, remove thermometer. Stir in vanilla. Quickly pour mixture over nuts. When firm, use foil to lift candy out of pan. Cut with buttered knife in 1 inch squares. Wrap each piece in clear plastic wrap. Makes 64 pieces.