1 c. butter
2 c. sugar
1 c. light corn syrup
1 (14 oz.) can Eagle Brand milk
1 tsp. vanilla
2 c. broken nuts

Cook butter, sugar, corn syrup, and milk over low heat to 240 degrees, stirring constantly. Remove from heat immediately. Add vanilla and nuts. Pour into greased 9 x 13 inch pan. Cool. Cut and wrap in wax paper.