1/2 c. finely chopped nuts (opt.)
1/2 c. butter
2 c. sugar
3/4 c. Karo syrup
2 c. light cream (half and half)

Butter square pan. Spread nuts in pan. Combine sugar, corn syrup, butter and half the cream in large saucepan. Heat to boiling, over medium heat, stirring constantly. Stir in remaining cream. Cook over medium heat, stirring occasionally, to 245 degrees on a candy thermometer. Immediately spread mixture evenly over nuts in pan. Cool. Cut into 1" squares. Wrap. Makes about 5 dozen.