2 cups sugar
2 cups light corn syrup (Karo)
dash of salt
1/2 cup (1 stick) butter
2 cups evaporated milk, heated
1 tsp. vanilla
3/4 cup chopped nuts

Combine sugar, syrup and salt; stir over low heat until sugar is dissolved. Increase heat and boil, stirring occasionally, until syrup is very thick (310°F on candy thermometer).

Remove from heat; add butter. Slowly stir in evaporated milk. Return to heat and cook rapidly to firm ball stage (246°F on candy thermometer), stirring constantly.

Remove from heat. Add vanilla and nuts; beat 2 minutes. Pour into a well buttered 11x7-inch pan. Let stand until cold. Cut in 1-inch squares.

Wrap individually in Saran or plastic wrap. Keeps well for 3 months,

Cooks Note: Use of a candy thermometer is recommended.

Makes about 77 pieces.