6 c. sugar
2 c. white Karo syrup
1 (14 oz.) can evaporated milk
2 cubes butter (1/2 lb.)
1 1/4 tsp. salt
2 c. walnut meats, chopped

Blend sugar, syrup, milk and salt with butter which should be room temperature. Bring to a boil in heavy saucepan. Add nuts (cooking the nuts is secret of candy). Cook to a firm ball when 1/2 teaspoon is dropped in cold water or holds at 240 degrees on candy thermometer. Stir all the while it is cooking. When done, let it cook awhile then beat until it firms up, then pour.