2 1/2 c. light brown sugar
3/4 c. evaporated milk
Pinch of salt
1 tbsp. butter
1/2 tsp. vanilla
1 tsp. light Karo corn syrup
1/2 c. chopped walnuts

Place all ingredients in heavy saucepan (except vanilla and nuts). Boil 19 minutes from the time it starts to boil; do not stir. Shake pan occasionally. Remove from heat and set pan in cold water. Add vanilla and nuts and beat until thick and penuche loses its gloss.