1 c. firmly packed light brown sugar
1 c. granulated sugar
2/3 c. milk
2 tbsp. light corn syrup
1/2 tsp. salt
1/4 c. creamy peanut butter
2 tbsp. butter flavor Crisco
1/2 c. nuts, chopped (optional)

Grease very lightly an 8 by 8 by 2 inch pan. Set aside. Combine brown sugar, granulated sugar, milk, corn syrup, and salt in a heavy 2 quart saucepan. Heat to boiling over moderate heat, stirring constantly. Cover and boil 1 minute. Uncover. Insert candy thermometer. Cook over moderate heat without stirring to 236 degrees (soft ball stage). Remove from heat. Add peanut butter and butter flavor Crisco. Do not stir. Cool undisturbed to 120 degrees. (Bottom of pan is barely warm.) Stir to blend all ingredients. Then beat vigorously with a wooden spoon until mixture starts to thicken and lose its sheen (about 2 minutes). Quickly stir in nuts, if used. Spread in prepared pan. Cool until firm. Cut into 1 inch squares. Makes about 1 pound of candy, or 64 pieces.

OTE: For a stiffer candy, replace milk with 1 can (5 oz.) evaporated
milk. Beating time after cooking will be about 1 minute.