1/2 c. (1 stick) butter
1 (14 oz.) pkg. caramels, wrappers removed (about 58)
1/4 c. milk
6 c. cornflakes
2/3 c. chopped nuts
1 c. flaked coconut

Line several large baking sheets with waxed paper. In large saucepan combine butter, caramels, milk; stir over low heat until caramels are melted and mixture is smooth. Remove from heat. Add remaining ingredients; mix well.

Drop by rounded tablespoons onto prepared baking sheets. Cool until set, about 1 hour. Store in refrigerator in air-tight container in layers separated by waxed paper. Makes about 3 dozen.