1 c. butter
3 oz. unsweetened chocolate
2 1/4 c. sugar
1 (14 oz.) Eagle Brand
3/4 c. light corn syrup
1/2 c. coarsely chopped nuts
1 tsp. vanilla

Melt butter and chocolate in 3 quart heavy saucepan over low heat. Stir in sugar, Eagle Brand and corn syrup until well combined. Cook over medium heat, stirring frequently to firm ball stage or 248 degrees for 15 to 18 minutes. Remove from heat. Stir in nuts and vanilla. Pour into well-buttered 9-inch square pan. When candy is firm, cut into 1-inch squares. Wrap in plastic wrap. Store in a cool place.