1 1/2 c. walnuts (6 oz.), chopped coarse
2/3 c. butter
1 c. packed light brown sugar
1 (14 oz.) can sweetened condensed milk
1 1/2 tsp. vanilla

Line an 8 inch square pan with foil, letting it extend above 2 sides. Grease lightly. Spread nuts in a 9 inch microwave safe pie plate. Microwave, uncovered, on high 6 to 7 minutes, stirring 3 times until lightly toasted.

Melt butter in a 2 1/2 or 3 quarts microwave safe bowl. Stir in sugar and milk until blended; microwave, uncovered, on high 7 to 9 minutes, stirring 4 times until sugar thickens and is a medium caramel color.

Using pot holders, move bowl to heat-proof surface. Add vanilla. Beat with a electric mixer for 3 to 4 minutes or until smooth and shiny. Add walnuts and beat on low speed 1 minute to distribute evenly. Spread in prepared pan. Let cool, cover, and refrigerate until firm 2 to 3 hours.

Hold foil ends, carefully lift candy to cutting board. Peel off foil. Cut candy in 1 inch squares. Store tightly. Covered in a cool place.